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Hearty Mixed Bean Soup with Fresh Herbs and Cheese is a comforting and nourishing dish that’s perfect for chilly days. Packed with a variety of beans, vegetables, and a hint of cheese, this soup is not only filling but also a feast for the eyes and the palate. With fresh herbs enhancing the flavors, it’s an easy mixed bean soup recipe that will warm you up and satisfy your hunger.
Why You’ll Love This Recipe
This soup is a delightful combination of textures and flavors that come together beautifully. It’s perfect for meal prep, can be easily customized, and is a great way to incorporate more plant-based ingredients into your diet.
- Healthy and nutritious
- Simple to prepare
- Fills the kitchen with a warm, inviting aroma
- Great for leftovers
- Kid-friendly and perfect for all ages
Ingredients
- 1 cup mixed dried beans (such as kidney, black, and pinto beans)
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1 bay leaf
- 1 tablespoon lemon juice (optional)
How to Make Hearty Mixed Bean Soup
- Soak the mixed dried beans in water overnight. Drain and rinse before cooking.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic, dried thyme, smoked paprika, and bay leaf. Cook for another minute until fragrant.
- Stir in the soaked beans and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beans are tender.
- Once the beans are cooked, remove the bay leaf. Season the soup with salt and pepper to taste. If desired, add lemon juice for a touch of brightness.
- Serve hot, garnished with shredded cheddar cheese and chopped fresh parsley.
Tips for the Best Results
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To ensure a rich flavor, sauté the vegetables until they are golden brown. If you have time, allow the soup to sit for a few hours or overnight to let the flavors meld together. For an extra creamy texture, you can blend a portion of the soup and stir it back in.
Easy Variations
You can easily customize this soup by adding other vegetables such as bell peppers or spinach. For a spicy kick, include diced jalapeños or a dash of hot sauce. If you prefer a meatier flavor, add cooked sausage or shredded chicken.
What to Serve With It
This hearty soup pairs wonderfully with:
- Crusty bread or rolls
- A simple mixed green salad
- Grilled cheese sandwiches
- Rice or quinoa for added heartiness
- Stuffed bell peppers for a fun twist
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stovetop over medium heat until heated through. You can also freeze the soup for up to 3 months; just be sure to let it cool completely before transferring it to a freezer-safe container.
Recipe Card
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield/Servings: 6 servings
Ingredients:
- 1 cup mixed dried beans (such as kidney, black, and pinto beans)
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1 bay leaf
- 1 tablespoon lemon juice (optional)
Instructions:
- Soak the mixed dried beans in water overnight. Drain and rinse before cooking.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic, dried thyme, smoked paprika, and bay leaf. Cook for another minute until fragrant.
- Stir in the soaked beans and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beans are tender.
- Once the beans are cooked, remove the bay leaf. Season the soup with salt and pepper to taste. If desired, add lemon juice for a touch of brightness.
- Serve hot, garnished with shredded cheddar cheese and chopped fresh parsley.
Notes: For added richness, blend a portion of the soup and stir it back in. Enjoy the warmth and nourishment this soup brings!
