My husband and I both enjoy eating homemade bean soup throughout the year. Also, any kind of soup is delicious when the temperature drops, and this is one of our favorites.
Easy Bean Soup for Year-Round Comfort
Some people wait until colder months to serve soup, but I like it year-round. If you like it, you like it regardless of the weather.
However, I do change up the side dishes. For ideas, take a look at some of these things to serve with soup and them come up with some of your own.
So go ahead and serve it during the fall and winter with heartier sides. I also like it during the summer when I don’t feel like messing up a bunch of pots and pans. Just add a few lighter sides when the weather heats up.
Not only is it delicious, but also it’s one of the easiest meals you can make the way I make it.
I love the fact that all you have to do is dump the ingredients into the pot, and turn on the stovetop. Very shortly, you’ll have delicious soup.
It warms you from the inside out during the winter. And it makes you feel good all over the rest of the year.
As a result, you’ll want to make this soup as often as possible. I doubt if you’ll get any complaints from the family when they see what they’re having for dinner.
Another thing I like about this soup is that you can cook it a variety of ways. This time, I used a soup pot and the stove.
However, sometimes I use my Crock Pot or my Instant Pot. It doesn’t matter what you do because it always turns out great!
We really like comfort food around here. Another dish we enjoy is this Crock Pot ranch chicken dinner.
Homemade Bean Soup on Demand
This soup is so quick and easy to make you can have it on the table less than an hour after you start.
For that reason, you should always have a few cans of beans in the pantry, just in case the urge strikes.
Great Holiday Soup
Everyone seems to be busy during the Christmas season. Consequently, it’s hard to slow down long enough to cook a big meal.
If you have the fixin’s for this homemade white bean soup on hand, you can have it on the table in no time flat. It’s surprisingly quick and easy to make.
Versatile Bean Soup
One of our favorite soups is my white kidney bean, also known as cannellini bean, soup. Any type of bean is fine, but we like the size and texture of these.
Eat it over rice, with pasta, or by itself. Or serve it with some delicious southern style pimento cheese sandwiches. It’s all good!
How to Make Homemade Bean Soup
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
I like to use a medium-large pot for a 4-serving batch of this soup. We eat our first serving for supper.
Even better, we have some left over for lunch the next day.
You’ll need 3 cans of white kidney beans (or whatever kind of bean you prefer).
We also enjoy navy beans.
Add 3/4 cup of diced cooked ham (in a package already diced or dice it yourself).
If you prefer, you can add cooked bacon instead. I’ve done that in the past, and it’s just as good.
Another thing you’ll need is 1/2 cup of chopped onions.
Sometimes I add chopped carrots, but this time I didn’t.
Ham adds flavor, substance, and nutrition to your bean soup.
You can certainly add more if you want to.
In a medium-large saucepan or stockpot, sauté the chopped onions in the olive oil until they are translucent.
After the onions are translucent, sprinkle in the diced ham and sauté until it is browned on all sides.
Preparing the Beans
Pour in 1 cup of water and the bone broth.
As you wait for it to boil, you can prepare the beans.
Drain the beans in a colander. I sometimes splash a little water over the beans to rinse them.
Give them a couple of minutes to completely drain.
Pour 1/3 of them into a separate bowl.
Add 1/2 cup of water to beans in the bowl and smoosh with a potato masher until it becomes pasty.
However, if you prefer a thinner broth, you can mash fewer beans. Conversely, for a thicker broth, mash more beans.
Pour the mashed beans into the pot.
If you want to thin out the broth, you can add more water.
Final Touches on Your Bean Soup
Next, pour all of the remaining beans in the pot.
Turn the heat to medium and stir well.
Finally, add the onion powder, garlic powder, salt, and pepper and give it another good stir.
Once it begins to bubble, taste it to make sure you’ve added enough salt and pepper.
Great Sides for Homemade Bean Soup
This soup is delicious with cheese and crackers or crusty bread with butter you can make in about 10 minutes: Making Butter at Camp Nana.
My friend Julie has a recipe for some delicious beer bread on her Back to My Southern Roots blog.
It’s good served over rice and pasta—both good options if you’re really hungry. Or you can just eat more soup.
There are so many wonderful homemade soups it’s difficult to pick just one favorite.
If you like a little spicy kick to your soup, you’ll love this delicious taco soup.
Another soup we like is this cream of tomato soup. It’s especially good with a grilled cheese sandwich for dipping!
- • 3 cans of white kidney beans (or whatever kind of bean you prefer)
- • 1/2 cup frozen chopped onions
- • 3/4 cup diced cooked ham (in a package already diced or dice it yourself)
- • 1-1/2 cup water
- • 1 cup bone broth (chicken or beef)
- • 2 tablespoons olive oil
- • 1/2 teaspoon onion powder
- • 1/4 teaspoon garlic powder
- • Salt and pepper to taste
- • Dried or fresh chopped parsley
1. In a medium-large saucepan or stockpot, sauté the chopped onions in the olive oil until they are translucent.
2. Add diced ham and sauté until it is browned on all sides.
3. Pour in 1 cup of water and the bone broth. Prepare the beans while it comes to a boil.
4. Drain all of the beans in a colander and pour 1/3 of them into a separate bowl.
5. Add 1/2 cup of water to the beans in the bowl and smoosh with a potato masher until it becomes pasty.
6. Pour all of the beans (the mashed and the unmashed ones) in the pot. Stir well.
7. Add the onion powder, garlic powder, salt, and pepper and give it a good stir.
8. Let this mixture simmer 1/2 hour to an hour—or whenever you’re ready to eat.
9. Scoop it into bowls and sprinkle it with some parsley to make it pretty.
You can double the recipe and freeze it or have leftovers another day.
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Nutrition InformationYield 4 Serving Size 1 cup
Amount Per Serving Calories 445Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 17mgSodium 458mgCarbohydrates 62gFiber 16gSugar 3gProtein 31g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.