There’s something magical about a pot of bean soup with olive oil and sea salt simmering on the stove, don’t you think? I remember my grandmother’s kitchen filled with that warm, earthy aroma on chilly evenings, it was our family’s edible hug. This simple yet soul-satisfying dish has been my go-to for years when I need something nourishing that practically cooks itself.
What I love most about this bean soup is how humble ingredients transform into something extraordinary. Just a handful of pantry staples, dried beans, good olive oil, and flaky sea salt, create a meal that’s both comforting and packed with protein and fiber. The olive oil adds this gorgeous richness while the sea salt brings out all the natural flavors. It’s the kind of meal that makes you feel good from the inside out.
Why You’ll Love This Bean Soup with Olive Oil and Sea Salt
This bean soup with olive oil and sea salt isn’t just another recipe—it’s a game-changer for busy weeknights. Here’s why it earns a permanent spot in my kitchen:
- Effortless prep: Just soak the beans overnight (trust me, it’s worth it), then let the pot do the work while you relax
- Deep, satisfying flavor: The olive oil and sea salt elevate simple ingredients into something truly special
- Crazy versatile: Use whatever beans you have, toss in extra veggies, or keep it pure and simple
- Nutrition powerhouse: Packed with protein and fiber to keep you full for hours
- Perfect for batch cooking: The flavor gets even better the next day—if there’s any left!
Once you try this comforting bowl of goodness, you’ll understand why it’s been my secret weapon for years.
PrintHearty Bean Soup with Olive Oil and Sea Salt Recipe
Hearty bean soup with olive oil and sea salt, a simple and nutritious dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
- 2 cups dried beans (your choice)
- 4 cups water
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 4 cups vegetable broth
- 1 tsp black pepper
- 2 strips turkey bacon, chopped (optional)
Instructions
- Rinse the beans and soak them overnight in water.
- Drain the beans and set aside.
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, celery, and turkey bacon (if using). Sauté for 5 minutes.
- Add soaked beans, bay leaf, vegetable broth, and water.
- Bring to a boil, then reduce heat and simmer for 1.5 hours or until beans are tender.
- Remove the bay leaf and stir in sea salt and black pepper.
- Serve warm.
Notes
- Soaking beans reduces cooking time.
- For a creamier texture, mash some beans before serving.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Ingredients for Bean Soup with Olive Oil and Sea Salt
Gathering these simple ingredients is the first step to creating magic in your pot. Here’s everything you’ll need for that perfect bowl of comfort:
- 2 cups dried beans (I love cannellini or navy beans, but use your favorite, they all work beautifully)
- 4 cups water (for soaking, trust me, don’t skip this step!)
- 2 tbsp olive oil (the good stuff, you’ll taste the difference)
- 1 tsp sea salt (plus more to taste at the end)
- 1 medium onion, chopped (yellow onions are my go-to for sweetness)
- 2 cloves garlic, minced (fresh is best, no powder here!)
- 2 carrots, diced (peeled first, those little orange cubes add such nice texture)
- 2 celery stalks, diced (don’t forget the leaves, they pack flavor)
- 1 bay leaf (that one little leaf makes all the difference)
- 4 cups vegetable broth (homemade if you have it, but store-bought works too)
- 1 tsp black pepper (freshly ground if possible)
- 2 strips turkey bacon, chopped (optional, but adds such a nice smoky depth)
Ingredient Notes & Substitutions
No olive oil? A good quality vegetable oil will work in a pinch, but you’ll miss that lovely fruity note. Out of sea salt? Kosher salt works fine, just use a bit less since it’s not as flaky. The turkey bacon is completely optional (I often leave it out for vegetarian friends), but if you use it, be sure to chop it small so every spoonful gets a bit of that smoky goodness.
How to Make Bean Soup with Olive Oil and Sea Salt
Making this bean soup with olive oil and sea salt is like conducting a cozy symphony in your kitchen. Here’s how I do it to get that perfect balance of flavors every time:
- Soak those beans! Rinse them thoroughly, then let them soak overnight in 4 cups water. In the morning, you’ll see they’ve plumped up beautifully. Drain and set aside, this step cuts cooking time in half.
- Sauté your aromatics. Heat that glorious olive oil in your favorite soup pot over medium heat. Add the onion, garlic, carrots, celery, and turkey bacon (if using). Stir occasionally for about 5 minutes until everything smells amazing and the onions turn translucent.
- Bring it all together. Add your soaked beans, bay leaf, vegetable broth, and 4 cups fresh water. Give it a good stir, you’ll hear the happy sizzle as the cold liquid hits the hot pot.
- Simmer to perfection. Bring to a boil, then immediately reduce heat to low. Let it bubble gently for about 1.5 hours, the beans should be tender but not mushy when done. Stir occasionally and add more water if it gets too thick.
- Season with love. Fish out the bay leaf (nobody wants to bite into that!), then stir in the sea salt and black pepper. Taste and adjust, I usually add another pinch of salt at this point.
Tips for Perfect Bean Soup with Olive Oil and Sea Salt
For extra creamy soup, mash about 1/4 of the beans against the pot’s side before serving. Always season at the end, beans absorb salt differently as they cook. And don’t skip skimming any foam that rises during the first 15 minutes of simmering, it makes for clearer broth!
Serving Suggestions for Bean Soup with Olive Oil and Sea Salt
This bean soup with olive oil and sea salt shines brightest when served piping hot in your favorite bowls. My go-to? A thick slice of crusty sourdough bread for dipping, the way it soaks up that flavorful broth is pure magic. For lighter meals, pair it with a crisp green salad dressed simply with lemon and more of that good olive oil.
Leftovers (if you’re lucky enough to have any!) taste even better the next day. Just reheat gently on the stove with a splash of water to loosen it up. The flavors deepen overnight, making this one of those rare dishes that improves with time.
Storage & Reheating
This bean soup with olive oil and sea salt keeps beautifully in the fridge for about 3 days, just store it in an airtight container once completely cooled. When reheating, I always use the stovetop on low heat with a splash of water to bring back that perfect consistency. The olive oil might solidify when chilled, but don’t worry, it melts right back in as it warms, keeping all that rich flavor intact.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (though remember, nutrition varies based on your exact ingredients and brands): Each serving packs about 250 calories, with 7g of that good olive oil fat, 35g of energizing carbs, and a solid 12g of plant-based protein to keep you satisfied. Not too shabby for something that tastes this indulgent!
FAQ About Bean Soup with Olive Oil and Sea Salt
I get asked about this bean soup with olive oil and sea salt all the time, here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I use canned beans instead of dried? Absolutely! Just skip the soaking step and use about 4 cans (drained and rinsed). You’ll only need to simmer for 20-30 minutes since the beans are already cooked. The texture will be slightly different, but still delicious.
Is this soup freezer-friendly? Oh yes, it freezes like a dream! I portion it into airtight containers (leave some room for expansion) and freeze for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stove.
What if I don’t have turkey bacon? No worries! The soup is fantastic without it. For extra smokiness, try a dash of smoked paprika or a Parmesan rind while simmering, both add wonderful depth.
Can I make this in a slow cooker? Definitely. After soaking the beans, just toss everything into your slow cooker on low for 6-8 hours. The olive oil and sea salt flavors meld together beautifully with the long, slow cook.
I’d love to hear how your bean soup with olive oil and sea salt turns out! Drop a comment below with your favorite variation or tips, every cook adds their own special touch to this classic. For more inspiration on simple, delicious meals, check out Family Tastes.