There’s something magical about a pot of beans slowly bubbling away on the stove, filling your kitchen with the most comforting aroma. This slow-simmered bean soup with mirepoix has been my go-to for chilly evenings and lazy Sundays for years, it’s like a warm hug in a bowl! The secret? That classic trio of onion, carrot, and celery cooked low and slow until they melt into the broth, creating layers of flavor that store-bought soups just can’t match. I love how this simple, nutritious meal comes together with pantry staples, yet tastes like you’ve been cooking all day (shh… I won’t tell if you don’t!).
Why You’ll Love This Slow-Simmered Bean Soup with Mirepoix
Oh, where do I even begin? This soup has stolen hearts in my household, and here’s why it’ll become your new favorite too:
- Flavor bomb: That mirepoix base (onion-carrot-celery, my holy trinity!) slow-cooked until sweet and tender makes every spoonful sing
- Pantry superhero: Uses simple ingredients you probably already have, just add time and love
- Nutrition powerhouse: Packed with fiber, protein, and vitamins while staying light on calories
- Set-it-and-forget-it easy: Once everything’s simmering, you can walk away while magic happens
- Endless possibilities: Switch up beans, herbs, or toppings, it’s like getting a new soup every time!
Trust me, one taste of this soul-warming soup and you’ll be hooked just like we are! If you enjoy this style of cooking, you might also like this hearty Italian white bean soup recipe.
Print1-Hour Slow-Simmered Bean Soup with Mirepoix – Soul-Warming Perfection
A hearty and nutritious bean soup slow-simmered with a classic mirepoix base for deep flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 cup dried beans (your choice), soaked overnight
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 strips turkey bacon, chopped (optional)
Instructions
- Drain and rinse the soaked beans.
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in the beans, vegetable broth, bay leaf, and thyme.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until beans are tender.
- If using turkey bacon, cook separately and stir into the soup before serving.
- Season with salt and pepper to taste.
- Remove bay leaf before serving.
Notes
- Soaking beans overnight reduces cooking time.
- For creamier texture, mash some beans before serving.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Ingredients for Slow-Simmered Bean Soup with Mirepoix
Here’s everything you’ll need to make this cozy pot of goodness, I promise it’s all simple stuff! The magic happens when these humble ingredients come together:
- 1 cup dried beans (your favorite kind, I’m partial to navy or pinto) soaked overnight (trust me, this step makes all the difference!)
- 1 tbsp olive oil (or whatever oil you’ve got)
- 1 medium onion, diced (no need to be perfect, rustic chunks add charm!)
- 2 carrots, diced (I leave the peel on for extra nutrients)
- 2 celery stalks, diced (those floppy ones in your fridge will work great)
- 2 cloves garlic, minced (more if you’re feeling bold!)
- 4 cups vegetable broth (homemade if you’re fancy, boxed if you’re busy)
- 1 bay leaf (the tiny flavor powerhouse)
- 1 tsp dried thyme (or fresh if you’ve got it)
- Salt and pepper to taste (don’t skimp, beans need seasoning!)
- 2 strips turkey bacon, chopped (optional but oh-so-good for smoky depth)
See? Nothing fussy, just real food that turns into something extraordinary with a little patience. For more ideas on pantry staples, check out familytastes.com.
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this soup! Just grab:
- A large pot (I use my trusty 5-quart Dutch oven)
- A wooden spoon for all that happy stirring
- A sharp knife for chopping your mirepoix
- A measuring cup (eyeballing works too, I won’t judge!)
That’s it! Now let’s get cooking.
How to Make Slow-Simmered Bean Soup with Mirepoix
Alright, let’s get this cozy pot of goodness going! Don’t let the simmer time scare you, most of it is hands-off while your kitchen fills with the most amazing aromas. Here’s exactly how I make it:
Preparing the Mirepoix
First, heat your olive oil in that big pot over medium heat. Toss in your diced onion, carrots, and celery, I call this the “holy trinity” of flavor! Stir them around occasionally until they start to soften and smell sweet, about 5 minutes. That’s when you add the minced garlic (stand back, it’ll smell amazing!) and cook just until fragrant, about 30 seconds more. Your kitchen should smell incredible by now!
Simmering the Beans
Now, drain those soaked beans and add them to the pot along with the vegetable broth, bay leaf, and thyme. Crank the heat up to bring everything to a lively boil, you’ll see bubbles dancing around the edges. Then, reduce the heat to low, cover with a lid slightly ajar, and let it gently simmer away. This is where the magic happens! Check after 1.5 hours, the beans should be tender but not mushy. If they’re still firm, give them another 30 minutes. The wait is worth it! If you are looking for a quicker option, check out this easy 30 minute white bean soup recipe.
Final Touches
Almost there! Fish out that bay leaf (nobody wants to bite into that!). If you’re using turkey bacon, now’s the time to stir it in. Finally, season with salt and pepper to taste, I always start with 1/2 tsp salt and go from there. Give it a taste and adjust until it makes you smile. That’s it, soup’s on! This soup is fantastic when paired with a white bean soup with crispy bread recipe.
Tips for Perfect Slow-Simmered Bean Soup with Mirepoix
After making this soup more times than I can count, here are my foolproof secrets for bean soup bliss:
- Soak those beans! Overnight soaking cuts cooking time in half. No time? Quick-soak by boiling for 2 minutes then letting sit for 1 hour.
- Creamy texture hack: Mash some beans against the pot with your spoon before serving, instant body without cream!
- Freeze like a pro: Let soup cool completely, then portion into freezer bags laid flat. They’ll stack beautifully and thaw in minutes.
- Flavor booster: Add a Parmesan rind while simmering for umami magic (remove before serving).
Remember, good soup can’t be rushed, but these tricks make it even better! For another creamy option, see my creamy vegan white bean soup recipe.
Variations for Slow-Simmered Bean Soup with Mirepoix
The best part about this soup? You can make it new every time! Here are my favorite ways to mix it up:
- Bean bonanza: Try black beans for a heartier texture or cannellini for creaminess
- Herb swap: Rosemary instead of thyme gives winter vibes, while oregano brightens it up
- Veggie-loaded: Toss in diced zucchini or spinach during the last 15 minutes
- Smoky twist: Skip turkey bacon and add a dash of smoked paprika instead
Honestly, as long as you’ve got that mirepoix base, you really can’t go wrong!
Serving Suggestions
Oh, the joy of serving this soup! I always grab a crusty loaf of bread, perfect for sopping up every last drop. For brighter days, a crisp green salad balances the richness beautifully. And don’t forget a sprinkle of fresh herbs on top for that finishing touch!
Storage & Reheating Instructions
This soup gets even better as leftovers, the flavors really marry overnight! Store cooled soup in airtight containers in the fridge for 3-4 days. For longer storage, freeze flat in freezer bags (I date them with a Sharpie) for up to 3 months. To reheat, just warm gently on the stove with a splash of water or broth to loosen it up. Microwave works too, stir every minute until piping hot. Pro tip: Freeze individual portions for instant cozy meals when you need them most!
Nutritional Information
One hearty bowl of this bean soup (about 1.5 cups) gives you all this goodness:
- 250 calories, perfect for a satisfying yet light meal
- 12g protein, thank you, mighty beans!
- 10g fiber, nearly half your daily need in one bowl
- Only 6g fat, mostly the heart-healthy kind from olive oil
Now, here’s my chef’s secret, these numbers can dance around a bit depending on your bean choice or if you add that optional turkey bacon. But no matter how you tweak it, this soup’s always a nutritious win in my book!
Frequently Asked Questions
Over the years, I’ve gotten so many great questions about this soup, here are the ones that pop up most often:
Q1. Can I skip soaking the beans?
You can, but they’ll take forever to cook! If you’re in a pinch, try the quick-soak method: boil beans for 2 minutes, then let them sit in the hot water for 1 hour before draining.
Q2. How can I make this soup spicier?
Oh, I love this question! Add a pinch of red pepper flakes with the garlic, or stir in some hot sauce at the end. My secret? A dash of cayenne pepper gives warmth without overpowering the other flavors.
Q3. What’s the best substitute for turkey bacon?
For that smoky depth, try smoked paprika (start with 1/4 tsp) or a splash of liquid smoke. Mushrooms sautéed until crispy also make a fantastic vegetarian alternative!
Q4. Can I use canned beans instead of dried?
Absolutely! Just reduce the simmer time to 30 minutes since the beans are already cooked. You’ll need about 3 cups of drained canned beans to replace 1 cup dried.
Q5. Why does my soup taste bland?
Beans need plenty of seasoning! Don’t be shy with the salt, I always taste and adjust at the end. Sometimes a squeeze of lemon juice at serving time makes all the flavors pop!
Did you make this cozy bean soup? I’d love to hear how it turned out! Leave a comment below or tag me on social, nothing makes me happier than seeing your soup creations (and your creative twists!). Happy simmering!