Description
Cranberry Bean Soup is a heartwarming dish that combines creamy cranberry beans with fresh vegetables and aromatic spices. This delightful recipe is perfect for chilly evenings or cozy gatherings, delivering an explosion of flavor in every spoonful. Easy to prepare and versatile, it pairs wonderfully with crusty bread for a satisfying meal. Whether you’re looking to impress guests or enjoy a comforting bowl at home, this soup will quickly become a favorite.
Ingredients
Scale
- 1 cup dried cranberry beans
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Rinse and soak the cranberry beans overnight in plenty of water.
- In a large pot over medium heat, add olive oil. Sauté the onions, carrots, and celery until tender (about 5 minutes).
- Stir in minced garlic and cook for another minute until fragrant.
- Add soaked beans, vegetable broth, diced tomatoes, cumin, thyme, salt, and pepper. Stir well.
- Bring to a boil then reduce heat to low. Cover and simmer for about an hour or until beans are tender.
- Serve hot in bowls garnished with fresh herbs or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 230
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg