Brothy Bean Soup

This brothy bean soup is simple, healthy, and delicious. Made with 2 cups of dry white beans soaked overnight, natural veggie stock, a parsnip, onion, garlic, fresh herbs, a few peppery spices, and a chunk of parmesan cheese, the broth in this soup is the star.

I do not recommend making the soup with canned beans, as you won’t achieve the same flavourful broth. When soaked beans cook, they release their starches, creating a thick umami richness in the broth.

Hearty, nourishing, and easily vegan-adaptable, this soup is perfect for vegetarians, vegans or anyone looking to cut back on meat. Beans are an excellent source of fiber and plant protein, as well as important vitamins and minerals such as B vitamins, iron, magnesium, calcium and phosphorus. They can help reduce blood sugar, boost heart health, and maintain a healthy gut.

According to Dr. Michael Greger, people who follow plant-based diets average about twice the estimated daily protein requirement. The myth that proteins from plants are incomplete, necessitating protein combining, was debunked decades ago by the scientific community. The French beans (Soissons beans) that I used in this recipe contain 21 grams of protein per 100 grams.

This light yet incredibly flavourful soup is a great choice for a quick lunch or a cozy dinner. The best part? It’s easy to make—all ingredients go into one pot. So, whether you’re a seasoned cook or a beginner in the kitchen, this healthy recipe is for you.

Four key things to note when cooking with dry beans:

Do not add tomatoes or tomato sauces to the stock when cooking beans. Tomatoes create an acidic environment that prevents the beans from softening. While this recipe doesn’t include tomatoes, always add them after the beans have fully cooked and softened.
Check the expiry date of your beans. Avoid using expired or close-to-expiry beans, as old beans don’t cook well.
Do not make this recipe with canned beans, as the broth will not taste as good. (As mentioned above.)
Always soak dry beans for at least 8 hours or overnight before cooking them in boiling water. Some sources suggest that soaking is not necessary, but it is key because it helps remove complex sugars (oligosaccharides) that our bodies cannot fully break down. After soaking, strain and rinse the beans well under running tap water.

The step by step instructions for the recipe are below.

Brothy Bean Soup

Equipment: 1 large oven-proof casserole or soup pot with lid

Serves: 4-6

INGREDIENTS

2 cups (300 gr) dry white beans, soaked overnight (I used French Soissons beans; can also use Cannellini, Butterbeans (Lima), Navy or Great White Northern)
1 whole small yellow onion, outer peel removed
1 parsnip, peeled and halved or added whole if small
About a 2-inch/ 5 cm chunk of fresh parmesan cheese or rind (for vegan, sub with 2 tablespoons (tbsp) nutritional yeast or 1 tbsp miso paste or a combination of both and to taste.)
2 to 4 garlic cloves, smashed and chopped fine
1 or 2 bay leaves
¹/₂ teaspoon (tsp) dry red pepper flakes
A few pinches of peppercorns or ground/ cracked pepper
A mix of herb sprigs tied together (e.g. rosemary, oregano, parsley)
4 cups (900 ml) veggie stock + 4 cups (900ml) water— (for 8 cups of fluid) *see note
1 tbsp olive oil, extra virgin
Salt, to taste

*Note : For better flavour, I recommend half veggie stock and half water. I used homemade veggie stock (made with carrots, leek, celery & onion) that I had kept stored in freezer. However, you can also use a store-bought kind. Make sure to choose a low-sodium and good quality brand. Also, make sure that there are no tomatoes in the stock. Cooking dried beans in an overly acidic environment (with tomatoes) will stop them from softening.

PROCEDURE

Oven: 175°C / 350°F

In a big bowl or pot, add the 2 cups of dry beans and cover them with 2-3 inches of water. Put a lid on and allow beans to soak for at least 8 hours or overnight. The beans will double in size. When you are ready to cook, drain the beans using a colander and rinse them well under cold running tap water.

2. Prepare the ingredients as indicated above: (1) Remove outer onion peel. (2) Slice the parsnip in half, if big. (3) Slice off a chunk of parmesan. (4) Smash and finely chop the garlic cloves. (5) Tie the herb sprigs together (optional, but easier to take out later). (6) Lightly crush the red pepper flakes and peppercorns with mortar and pestle to bring out their flavour (optional).

3. Transfer the soaked beans into an oven-proof soup pot that fits a lid. Then add the onion, parsnip, parmesan chunk, garlic, bay leaves, red pepper flakes, peppercorns and fresh herbs.

4. Lastly, add the veggie stock, water, olive oil and some salt.

5. On stove top, bring to a rapid simmer uncovered. Simmer for about 5 minutes, stirring a few times. Remove from heat. Stir, cover and transfer to the pre-heated oven on lower rack.

6. Cook for anywhere between 45 minutes to 1¹/₂ hours or until beans are soft (it varies depending on bean type and total soaking time). After 45 minutes, test a few beans. They should be tender-soft, plump and still hold their shape. If they are slightly crunchy, cook a little longer. Mine cooked for 1hour and 15 minutes.

7. When done, remove the herbs, bay leaves, onion and parsnip. You may have some leftover herb leaves or onion bits floating around, that’s fine; they belong there! Give the soup a stir and allow to settle covered on countertop for 10-15 minutes.

8. Serve in big bowls with crusty or toasted bread. Can drizzle a little olive oil or adjust salt or pepper, to taste. Store soup in an airtight container in the refrigerator. Reheat on stove top or microwave.