Hearty and wholesome.
When the weather turns cool, nothing says cozy and warm like a good, hot bowl of bean soup. These seven bean soup recipes are warming, wholesome, and filling without being heavy. From spicy chili to classic lentil, you’ll love each of these recipes.
Some consider heavy dishes like mac and cheese or meatloaf the ultimate comfort foods. But thick, savory bean soups rank as top contenders, too. Bean soups are nourishing, healthy, and filling. From the world’s best vegetarian chili to retro Senate Bean Soup, here are 6 hearty bean soup recipes to keep you warm and full this fall and winter.
Seven Cozy Bean Soup and Stew Recipes for Fall and Winter
1. Senate Bean Soup
If you want to enjoy Senate Bean Soup, there are two options. One option is to head to the Senate cafeteria, on the ground floor of the Dirksen Senate Office Building. The other is to make this easy, hammy, three-ingredient Senate Bean Soup recipe yourself. So good it’s been on the Senate menu for over 100 years. This is one of the most popular bean soup recipes on Unpeeled.
2. The Best Vegetarian Chili
I love a great vegetarian chili. Emphasis on the word “great.” A great vegetarian chili, unlike merely “very good” iterations, has a thick, hearty texture and real depth of flavor: smoky, rich, fragrant from cumin, plus extra points for a little spice. It took me many years to hone what I think is one of the single best vegetarian chili recipes out there. Here is this top recipe for bean soup.
3. Vegetarian French Lentil Soup
Lentil soup is always in heavy rotation in my home. This bean soup recipe is easy to make, hearty, and filling — a great vegetarian lunch or dinner all on its own, or with some crusty bread and butter.
4. Bacon Black Bean Soup
Everyone needs and deserves a good black bean soup recipe, heaped with all the best toppings: cheese, scallions, cornbread, sour cream, cilantro, you name it. This is a great classic black bean soup, and can be made as spicy or mild as you like.
5. Pasta e Fagioli (Rosemary White Bean Soup)
White bean soup, or pasta e fagioli (pronounced “Pasta-fa-ZHOOL”), is an Italian peasant meal. This means, of course, that it tastes hearty and delicious, and uses fresh, inexpensive ingredients. This rustic, creamy bean relies squarely on the simple magic of dried cannellini beans, carrots, celery, onion, garlic, herbs, tomato paste, and water. Plus a secret trick or two.
6. Tomato, Kale and Chickpea Stew
There are many things to love about this tomato, kale and chickpea stew recipe. For one, it is a one-pot, dump-and-stir wonder that cooks in about 30 minutes. Secondly, it has incredible flavor and texture from all the right ingredients. You will love this.
7. White Bean Chicken Chili
This white bean chicken chili recipe is so good it won a chili contest! Best of all? It’s easy to make. You’ll make this white chicken chili over and over. It’s a hearty but not heavy bean soup.
Are you making one of these bean soup recipes? Pair your soup with:
Here’s one soup to get you started:
Senate Bean Soup (Original Recipe)
Essential Equipment
- Large Dutch oven or heavy soup pot
- Skillet for cooking the onions
Ingredients
- 1 pound dried navy beans (great northern beans are the best substitute)
- 3/4 pound ham hock
- 2 quarts cold water
- 1/2 teaspoon baking soda (to help the beans soften)
- 1 large yellow onion, diced
- 1 tablespoon butter
- Kosher salt, to taste (about 2 teaspoons of Diamond Crystal brand)
- Fresh black pepper, to taste
Instructions
- Prep the ingredients and simmer. Rinse the dry navy beans thoroughly in cold water, discarding any debris or stones. Place the beans in a large stockpot or Dutch oven along with the smoked ham hock and 2 quarts of cold water.PRO TIP: Baking soda, while not part of the official recipe, is my secret to cooking dried beans faster. The alkaline pH softens the tough bean exterior and speeds cooking.
- Cook the soup until tender and thickened. Bring the pot just to a boil, then lower to a simmer. Cook for approximately three hours in a covered pot with the lid barely cracked, stirring occasionally, until the beans have fully softened. PRO TIP: The water quantity is accurate, but if the beans start to look dry, add more water until you have a very thick, creamy soup consistency.
- Sauté the Onions in Butter. While the beans finish simmering, melt the butter in a skillet over medium heat. Add the diced yellow onion and cook, stirring frequently, until soft and translucent but not brown (about 5 to 8 minutes). Stir the buttery onions into the bean pot.
- Shred the Ham. Remove the ham hock from the soup and set it on a cutting board to cool slightly. Use your hands or two forks to pull the tender smoked ham meat from the bone into bite-sized pieces. Return the shredded ham to the pot and discard the bone.
- Season and Serve. Bring the finished Senate ham and bean soup back to a gentle boil. Taste for seasoning; the ham hock provides a lot of salt, so add your Kosher salt and fresh black pepper gradually. Serve hot in warmed bowls. For the full "Capitol Hill" experience, serve with a side of saltine crackers or a simple green salad.
Notes
Historical Variations: The Idaho vs. Michigan Version
There are two "official" versions of this soup. This recipe follows the classic "Michigan" version (purely beans and ham). However, to make the Idaho Senate Bean Soup variation (as favored by Senator Fred Dubois), simply cook a stalk of celery and garlic clove with the onion, and stir in about 1 cup of creamy mashed potatoes during the final 30 minutes of cooking.Ingredient Substitutions & Swaps
- The Beans: While dried navy beans are traditional, you can substitute with great northern beans or cannellini beans if needed.
- The Ham: If you don’t have a smoked ham hock, a leftover meaty ham bone from a holiday dinner works perfectly.
Modern Kitchen Methods (Instant Pot & Slow Cooker)
- Instant Pot: To make Senate Bean Soup in a pressure cooker, cook the beans, ham, and water on high pressure for 35 to 40 minutes with a natural release. Add the buttery sautéed onions at the end.
- Slow Cooker: Combine all ingredients (except butter and onion) and cook on low for 7 to 8 hours or on high for 4 to 5 hours, or until done. Stir in the buttery onions before serving.
Storage, Freezing, and Make-Ahead Tips
Senate Ham & Bean Soup is actually better the next day, because the starches continue to develop and the flavor melds together.- Fridge: Store in an airtight container for up to 4 days in the refrigerator.
- Freezer: This is a highly freezer-friendly meal. Freeze in an airtight container for up to 3 months. To reheat, add a splash of water or ham broth to the pot to loosen the consistency.
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
