1 Amazing 30-Minute Creamy Bean Soup Made from Canned Beans
A quick and creamy bean soup made from canned beans, perfect for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 strips turkey bacon, cooked and crumbled (optional)
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and cook until soft, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Pour in vegetable broth and add drained beans.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and thyme.
- Season with salt and pepper.
- Serve hot, topped with crumbled turkey bacon if desired.
Notes
- For a lighter version, replace heavy cream with coconut milk.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg