When there is a can of beans in the pantry and you need something fast, this is a dependable recipe. It is a quick bean soup that turns thick and creamy thanks to one simple trick, with no roux. It is a hearty, fragrant soup that is on the table in about half an hour, and the whole family will like it.
At a Glance
- Prep time: 10 minutes
- Cooking time: 30 minutes
- Servings: 4–6
- Difficulty: Easy
- Calories: about 280 kcal per serving
- Trend: Quick dinner / budget-friendly meal
Ingredients
- 1 can (15 oz) (about 400 g) large red or white beans (kidney or cannellini), drained and rinsed
- 1 large carrot
- 2 onions
- 3 medium (about 330 g / 12 oz total) potatoes
- 2–3 cloves garlic
- 1 tablespoon vegetable oil
- 1 3/4 tablespoons (25 g) butter
- 2 tablespoons tomato paste
- 1 teaspoon khmeli suneli seasoning, or see the tip
- 4 cups (1 liter) hot water or broth
- 1/2 bunch fresh cilantro (or parsley)
- salt and freshly ground black pepper
Instructions
- Prep the vegetables. Finely chop the onions and coarsely grate the carrot. Peel the potatoes and cut them into small cubes.
- Build the base. In a medium pot, cook the onions and carrot in the oil and butter until the onions are translucent, about 5 minutes.
- Add the diced potatoes to the pot, cover with hot water or broth and add salt. Bring to a boil.
- Cover and simmer over low heat for 12–15 minutes, or until the potatoes are almost completely tender.
- Season. Stir in the tomato paste, black pepper and khmeli suneli. Mix well.
- Add the drained and rinsed canned beans, stir, and let everything simmer gently together for another 5 minutes.
- Thicken (the important trick!). Take the pot off the heat. With an immersion blender or a potato masher, briefly pulse or mash the soup a few times to break down some of the potatoes and beans. This thickens the soup naturally, with no flour needed.
- Finally, stir in the pressed garlic and chopped fresh cilantro (or parsley). Taste and add more salt or pepper if needed.
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2 Practical Tips
- What can replace khmeli suneli? This traditional Georgian spice blend has a distinctive, mildly nutty and herbal flavor. If you cannot find it, make your own mix from what you have: combine 1/2 teaspoon dried savory, 1/2 teaspoon marjoram, a pinch of basil and a pinch of ground coriander. Or simply use marjoram alone.
- Thickening without flour. Partially blending or mashing the soup at the end works very well. The starch from the potatoes and beans thickens it with no roux at all, so the soup stays light.
Easy Variations
- Meat version: Together with the onion and carrot, you can cook 5 oz (150 g) of diced good-quality bacon or spicy sausage. The soup becomes even heartier and gets a nice smoky flavor.
- With smoked paprika: For lovely color and a smoky aroma, add 1 teaspoon of smoked paprika to the vegetable base along with the spices.
The result is a thick, fragrant and very flavorful soup that is filling and warming. Serve it hot, ideally with a spoonful of sour cream or thick yogurt and a slice of fresh crusty bread.
The recipe is based on a version by Panna Lesia, adapted by the We Cook With Love team.
Frequently Asked Questions (FAQ)
- How long does this bean soup keep in the refrigerator? In a covered container it keeps for 2–3 days.
- What can I use instead of canned beans? You can use cooked dried beans. Soak them and cook them until tender before adding them to the soup.
- Why is my bean soup not thick enough? Make sure you blend or mash part of the potatoes and beans at the end. That is the key to the thickness.
- How can I add meat to the soup? You can add sliced smoked sausage, bacon or cooked chicken.
Enjoy! Try more recipes from our kitchen.
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