The BEST Brown Bean Soup Recipe is easy to make and simmers on the stove serving up slow-cooked hearty flavors. Filled with vegetables and seasoned with a ham hock, it makes a big, delicious pot of soup for just pennies per serving!
Easy Bean Soup Recipe full of vegetables and simmered until the beans are tender and delicious!
Creamy, earthy and nutty this easy to make, flavorful soup is delicious and hearty.
Servings8 servings
Calories212kcal
Ingredients
- 1 lb dried brown or pinto beans
- 1 yellow onion chopped
- 1/4 head cabbage chopped
- 2 carrots diced
- 2 celery stalks diced
- 1 cup red or yellow bell peppers – about two small diced
- 1 can mushrooms
- 1 14.5 oz can fire roasted tomatoes
- 1 pinch red pepper flakes
- 1 bay leaf
- 1 ham hock
- 2 teaspoons salt or more to taste
- 4 cups beef broth
- Additional water as needed
- 2 tablespoons olive oil
- 1 tablespoon lemon juiced & of chopped parsley
Instructions
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Pick thru the beans, checking for small rocks, blemished beans, etc and remove. Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Rinse well, set aside.
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In a large stock pot, heat the olive oil over medium high heat. After chopping add the, onions cabbage, carrots, celery & bell peppers to the pot, season with the red pepper flakes. Add the bay leaf & ham hock. Sauté until tender, 5-7 minutes.
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Next add the canned mushrooms (juice & all), fire roasted tomatoes and beans to the pot. Add the beef broth and top with enough water to cover the beans about an inch. Simmer covered for 1 to 1 ½ – 2 hours, stirring occasionally until the beans are tender. Keep an eye on it and add additional water as needed.
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When the beans are tender, taste for seasoning & add the salt. Remove the hambone and pick the meat off it and add it back to the soup (if desired or just discard – it’s done it’s job adding all that flavor!).
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Remove the bay leaf and discard. When you turn off the heat add in the lemon juice & parsley, mix well and serve!
Notes
*This meal can be made in the slow cooker – takes about 10 hours on low. Just make sure you soak the beans and sauté the vegetables first before adding them to the slow cooker.
If you’d prefer a creamier soup, use an immersion blender and blend until it’s the consistency you’re looking for.
