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1-Hour Slow-Simmered Bean Soup with Mirepoix – Soul-Warming Perfection

Slow-Simmered Bean Soup with Mirepoix
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A hearty and nutritious bean soup slow-simmered with a classic mirepoix base for deep flavor.

Ingredients

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  • 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

  1. Drain and rinse the soaked beans.
  2. Heat olive oil in a large pot over medium heat.
  3. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Stir in the beans, vegetable broth, bay leaf, and thyme.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until beans are tender.
  7. If using turkey bacon, cook separately and stir into the soup before serving.
  8. Season with salt and pepper to taste.
  9. 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

Find it online: https://www.recipesloop.com/slow-simmered-bean-soup-with-mirepoix-recipe/