Serious Eats / Qi Ai

Beans are a crucial pantry resource, and one of the most intuitive ways to use them is in soups, stews, and chilis. Canned beans certainly have their place, but we vastly prefer cooking dried beans at home, and many of the recipes in this collection aptly demonstrate why. Simmering dried beans allows us to flavor them with onion, bay leaf, and other aromatics, and the cooking liquid lightly thickens soups, giving them a delightfully silky texture. Of course, we don’t always have the time or inclination to soak and simmer a batch of beans, so you won’t lose points with us for using whatever cans you have lying around. Below, find our favorite bean soup recipes to bring on the cozy!

Pressure Cooker Black Bean Soup With Sausage and Cumin-Lime Sour Cream

Serious Eats / Vicky Wasik

Smoky andouille sausage and meaty, earthy mushrooms add complexity and depth to this black bean soup. Cumin-lime sour cream brings a creamy-tangy counterpoint to each bowl.

Ham and Bean Soup

Serious Eats / Liz Voltz

This rich, hearty, and undeniably satisfying soup is loaded with navy beans, smoky ham, and lots of vegetables.

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

Serious Eats / Vicky Wasik

This hearty Tuscan riff on minestrone is loaded with tender vegetables and beans and thickened with bread. For a quicker version, see Daniel’s recipe for pressure cooker ribollita. If you’re trying to take advantage of a glut of zucchini and green beans, try Kenji’s summer-produce version.

Pasta e Ceci (Pasta with Chickpeas)

Serious Eats / Andrew Janjigian

Pasta with brothy chickpeas is Italian comfort food at its best. If you’re in the mood for borlotti or cannellini beans instead, see Daniel’s minimalist take on pasta e fagioli.

The Best Minestrone Soup

Serious Eats / J. Kenji López-Alt

The best minestrone is the one you can make without going to the store. Here, Kenji offers an adaptable recipe to best utilize what you have on hand, complete with a list of suggested vegetables and their respective cooking times.

The Best Chili Ever

Serious Eats / Qi Ai

Kenji’s methodical approach to perfecting classic beef chili starts with brining the beans for a smoother texture. Short ribs add a rich, luxe element, and grinding your own chiles and spices keeps the chili vibrant and memorable. Subtle additions of coffee, anchovies, marmite, and soy add savory depth.

The Best Vegetarian Bean Chili

Serious Eats / Julia Estrada

This vegan chili has a deep, spicy flavor, good textural contrast, and rib-sticking richness.

The Best White Chili With Chicken

Serious Eats / J. Kenji López-Alt

The last entry in this trio of chilis features tender shredded chicken and white beans bound in a creamy, fresh green chile sauce.

Hearty White Bean and Spinach Soup with Rosemary and Garlic

Serious Eats / J. Kenji López-Alt

Here, white beans are simmered in a garlicky rosemary broth with wilted spinach in this quick, easy, and delicious 30-minute meal in a bowl.

Leave a Reply

Your email address will not be published. Required fields are marked *