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These hearty soup recipes are easy, cozy, and filling! Accessorize these cozy one pot meals with bread or salad.

Bean Soup
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When looking for a great soup recipe, Alex and I have a tip: we typically avoid pureed soup recipes! (Think tomato soup, cream of broccoli, and so forth.) Because while delicious, they’re certainly not filling: and if we’re cooking, we want our soup to be a full meal. So here’s a list of our favorite hearty soup recipes that are filling enough to make a meal!

These recipes are packed with loads of vegetables and protein (like beans, lentils, or chicken) to make a filling main dish. Accessorize it with bread and a salad, and it’s a simple, satisfying meal!

Our favorite hearty soup recipes

More soup ideas

Love making soup recipes? Here are a few more collections of soups where you might find inspiration:

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Hearty Soup Recipes: Bean Soup & More

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5 from 1 review

This classic bean soup recipe is smoky and irresistibly satisfying! It’s quick and easy in just over 30 minutes.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 33 minutes
  • Yield: 6 1x
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegetarian

Ingredients

Scale
  • 1 medium yellow onion, small diced
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 4 large garlic cloves, minced
  • 3 tablespoons olive oil
  • 28-ounce can crushed fire roasted tomatoes
  • 2 15-ounce cans navy beans*, drained (or substitute cannellini beans or pinto beans)
  • 1 15-ounce can kidney beans, drained
  • 1 quart vegetable broth
  • 2 tablespoons smoked paprika
  • ½ teaspoon cumin
  • 1 teaspoon fennel seeds
  • 2 teaspoons kosher salt

Instructions

  1. Dice the onion, carrots and celery. Mince the garlic.
  2. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
  3. Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.

Notes

*Or, substitute any mix of 3 15-ounce cans of different types of beans. Navy beans are worth seeking out: the small size and buttery flavor is a nice contrast to the larger kidney beans. Or, substitute beans cooked from dry: use a total of 4 ½ cups cooked beans.

**The flavor should taste sweet and developed. If you aren’t using fire-roasted tomatoes, simmer 5 to 10 minutes more, and you may want to consider adding 1 teaspoon sugar to round out the flavors.

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About the authors

Alex & Sonja

Hi there! We’re Alex & Sonja Overhiser, authors of two cookbooks, busy parents, and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share simple, seasonal recipes and the joy of cooking. We now offer thousands of original recipes, cooking tips, and meal planning ideas—all written and photographed by the two of us (and tested on our kids!).

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1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!