Debbie's Six Bean Soup
Debbie's Six Bean Soup
Ingredients
For the Dried Beans
- 1/4 cup dried cannellini beans
- 1/4 cup dried kidney beans
- 1/4 cup dried black beans
- 1/4 cup dried pinto beans
- 1/4 cup dried navy beans
- 1/4 cup dried great northern beans
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 dried bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Rinse all six types of dried beans thoroughly under cold water. Pick through them to remove any small stones or debris.
⏱️ 5 min
- 2
Combine all the rinsed dried beans in a large bowl. Cover them with at least 3 inches of cold water. Let them soak overnight for a minimum of 6 hours, or up to 12 hours. This step is crucial for proper cooking and digestion.
⏱️ 360 min
- 3
After soaking, drain the beans and rinse them again under cold water. Discard the soaking water.
⏱️ 5 min
- 4
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min
- 5
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 6
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 7
Add the drained and rinsed beans to the pot, along with the vegetable broth, diced tomatoes (undrained), bay leaf, dried thyme, and dried oregano. Stir well to combine.
⏱️ 3 min
- 8
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 60-75 minutes, or until the beans are tender. Stir occasionally to prevent sticking. Add more broth or water if the soup becomes too thick.
⏱️ 75 min
- 9
Once the beans are tender, remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. You may want to gently mash some of the beans against the side of the pot with a spoon to thicken the soup slightly, if desired.
⏱️ 5 min
- 10
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving. Enjoy Debbie's delicious and hearty Six Bean Soup!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Debbie's Six Bean Soup
For the Dried Beans
- 1/4 cup dried cannellini beans
- 1/4 cup dried kidney beans
- 1/4 cup dried black beans
- 1/4 cup dried pinto beans
- 1/4 cup dried navy beans
- 1/4 cup dried great northern beans
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 dried bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Rinse all six types of dried beans thoroughly under cold water. Pick through them to remove any small stones or debris.
⏱️ 5 min - 2
Combine all the rinsed dried beans in a large bowl. Cover them with at least 3 inches of cold water. Let them soak overnight for a minimum of 6 hours, or up to 12 hours. This step is crucial for proper cooking and digestion.
⏱️ 360 min - 3
After soaking, drain the beans and rinse them again under cold water. Discard the soaking water.
⏱️ 5 min - 4
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min - 5
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 6
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 7
Add the drained and rinsed beans to the pot, along with the vegetable broth, diced tomatoes (undrained), bay leaf, dried thyme, and dried oregano. Stir well to combine.
⏱️ 3 min - 8
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 60-75 minutes, or until the beans are tender. Stir occasionally to prevent sticking. Add more broth or water if the soup becomes too thick.
⏱️ 75 min - 9
Once the beans are tender, remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. You may want to gently mash some of the beans against the side of the pot with a spoon to thicken the soup slightly, if desired.
⏱️ 5 min - 10
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving. Enjoy Debbie's delicious and hearty Six Bean Soup!
⏱️ 4 min