Hot Pot Bean Soup Recipe
Description
Hot pot bean soup is a hearty, comforting, and nourishing soup. It’s filled with all kinds of delicious ingredients like beans, vegetables, and herbs. It’s a great way to get in your greens and warm up on a cold winter day. The soup is simple to make and requires minimal prep work. With a few pantry staples and fresh ingredients, you can have a delicious and nourishing meal on the dinner table in no time.
Hot pot bean soup is a perfect meal for those who are looking to incorporate more plant-based meals into their diet. Beans are a great source of protein and fiber, and they’re budget-friendly too. The soup also contains plenty of vegetables, herbs, and spices, which make it packed with flavor. This soup is also easy to customize and can be adapted to suit your taste buds.
Prep Time
This soup comes together quickly, requiring only 15 minutes of prep time. You’ll need to chop up the vegetables, measure out the spices and herbs, and open the cans of beans. You can also make this soup in advance, as it reheats very well.
Cook Time
Once the prep work is done, the soup only needs to simmer for 25 minutes. It’s important to keep an eye on it and stir it occasionally to ensure that the vegetables don’t stick to the bottom of the pot. The soup is done when the vegetables are tender and the flavors have melded together.
Ingredients
For this hot pot bean soup, you’ll need:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 2 (14-ounce) cans black beans, drained and rinsed
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
To make this hot pot bean soup, start by heating the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3 minutes, or until the onion is softened. Add the carrot and celery and sauté for 5 minutes, stirring occasionally. Add the oregano, smoked paprika, and cumin, stirring to combine.
Next, add the diced tomatoes, vegetable broth, and black beans and bring the soup to a boil. Reduce the heat and simmer for 25 minutes, stirring occasionally. Remove the pot from the heat and stir in the lemon juice. Season with salt and pepper to taste.
Equipment
To make this soup, you’ll need:
- Large pot
- Knife
- Cutting board
- Measuring spoons
- Can opener
Notes
This soup can be made in advance and stored in the refrigerator for up to 5 days. If you’d like to freeze the soup, allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Nutrition: Per Serving
This hot pot bean soup is packed with nutrition. One serving contains 163 calories, 8 grams of fat, 22 grams of carbohydrates, 7 grams of fiber, and 7 grams of protein. It is also a good source of vitamins A, C, and K, as well as iron, calcium, and magnesium.
Recipe Tips
This hot pot bean soup is a great base recipe that can be adapted to suit your taste buds. Feel free to add in any other vegetables that you like, such as bell peppers or zucchini. You can also swap out the black beans for other types of beans, such as chickpeas or white beans. And if you’d like to add a bit of heat, try adding a pinch of red pepper flakes.
If you’re looking for a more filling soup, you can add in some cooked rice or quinoa. You can also top the soup with some shredded cheese, fresh herbs, or a dollop of sour cream. This soup is also delicious served with a side of crusty bread or a green salad.
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