Intro: Easy Bean Soup
This easy bean soup recipe takes whatever you have in your pantry and turns it into something awesome! You can make this soup with either dried beans or canned, but using canned beans is what makes it quick - no soaking time! If you're concerned about sodium though, go with dried beans. Even rinsing canned beans really well leaves you with an unknown amount of sodium!
This is a real loosey-goosey recipe, especially for me. But the idea here is really that you can use whatever you've got on hand.
Step 1: Check the Cupboard
I had a can of mixed beans, and a can of Northern beans.
I also had an onion and a shallot! (I later replanted the bottom of the shallot to grow a new one!)
You'll want some kind of oil to saute your onions
If you have vegetable stock or some such thing, awesome for you! You can just use water.
I was lucky enough to find a bouillon cube tucked away in the cupboard!
If you've got more stuff you want to add in - that celery wilting in the bottom drawer, some of those baby carrots in the back of the fridge - whatever you find, put it in there!
Step 2: Bacon!
A deeper search of my kitchen turned up bacon!
I fried up a few pieces, and then used the grease from that to saute the onions instead of oil.
I really prefer to slowly saute onions over a low heat for a deeper, smoother flavor. If you want a real pungency from your onions, heat them quickly over high heat.
Step 3: Dump and Heat
FInally, I just dumped in the canned beans (which I did rinse first - it's a personal choice for you), added some bouillon-seasoned water to cover the beans (about 2 cups), and scrounged up some leftover fresh herbs.
Cover and saute on LOW heat until your soup reaches the consistency you like. I prefer a stew that borders on a bowl of mushy beans :D
Salt and pepper to taste, and enjoy with some hearty bread for a great dinner on a cold night!