10+ Bean Soup Recipes to Warm Your Soul This Season

Bean soup recipes? They’re one of the best ways to get a cozy, satisfying meal on the table with minimal fuss. Whether you’re in a rush or you’ve got time to let something bubble away for hours, there’s a bean soup for every mood and schedule.

You can whip up a tasty bean soup with just a handful of pantry staples. Most recipes are easy to tweak, so you get to call the shots on flavor and add-ins.

Bean soups work for any season, honestly. They’re light enough for lunch, hearty enough for dinner, and always comforting.

1) Classic Navy Bean Soup with Ham Hock

This navy bean soup is about as classic as it gets. Navy beans and a smoky ham hock simmer together for hours, making the broth rich and the beans perfectly tender.

Toss in onions, carrots, and celery if you want a little more going on. A bay leaf, some salt, and pepper round things out.

Let it cook low and slow until the ham is falling apart and the beans are soft. It’s a great way to use up leftover ham bones, and it turns basic ingredients into something special.

You might want to check out this hearty ham version of navy bean soup if you’re looking for more ideas.

Ingredients

• 1 lb dried navy beans
• 1 smoked ham hock
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups water or broth
• 1 bay leaf
• Salt and pepper to taste

Cooking Instructions

1. Soak beans overnight or at least 6-8 hours, then drain.
2. In a big pot, add beans, ham hock, onion, carrots, celery, garlic, bay leaf, and water or broth.
3. Bring it to a boil, then turn the heat down and let it simmer for 2-3 hours until the beans are soft.
4. Take out the ham hock, shred the meat, and toss it back in.
5. Season with salt and pepper. Serve it up warm.

2) Creamy White Bean Soup with Garlic and Herbs

This soup is all about creamy texture and garlicky, herby flavor. You don’t even need cream—just blend the beans for that rich, smooth feel.

Garlic and fresh herbs like thyme or rosemary make it pop. If you want to get fancy, add some toasted breadcrumbs or crispy pancetta on top.

It’s quick, too—ready in about 30 minutes. Perfect when you want something warm but don’t want to wait forever.

Ingredients

• 3 cups cooked white beans (cannellini or butter beans)
• 4 cups vegetable or chicken broth
• 3 cloves garlic, minced
• 1 tsp fresh thyme or rosemary, chopped
• 1 small onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: toasted breadcrumbs or pancetta for topping

Cooking Instructions

1. Heat olive oil in a pot over medium.
2. Add onion and garlic; cook until soft, about 5 minutes.
3. Stir in the herbs and cook for another minute.
4. Add beans and broth, bring to a boil.
5. Lower the heat and simmer for 15 minutes.
6. Blend with an immersion blender until creamy.
7. Add salt and pepper to taste.
8. Serve hot, with optional toppings.

3) Tuscan White Bean Soup with Rosemary

Tuscan white bean soup is all about simple, earthy flavors. Start by gently cooking onions, carrots, celery, garlic, and rosemary until everything’s soft and fragrant.

Add white beans, chicken broth, and a parmesan rind if you’ve got one. Let it all simmer so the flavors meld together.

The rosemary gives it that unmistakable Tuscan vibe. This soup is thick, comforting, and not too heavy—just the right balance.

Ingredients:

• 2 tablespoons olive oil
• 1 leek or onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 rosemary sprigs
• 4 cups chicken broth
• 2 cans white beans, including liquid
• 1 parmesan rind (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Heat olive oil over medium-low.
2. Add leeks, carrots, celery, garlic, and rosemary. Cook for 10 minutes until soft.
3. Pour in broth, beans (with liquid), and parmesan rind.
4. Bring to a boil, then lower heat and simmer for 20 minutes.
5. Season with salt and pepper.

4) Hearty Ham and Bean Soup with Carrots and Celery

This one’s a go-to for chilly days. Start with white beans and smoky ham for deep flavor.

Carrots and celery add sweetness and crunch. Simmer everything together until the beans are soft and the veggies are just right.

Toss in garlic and herbs for warmth. Ham shanks or leftover ham both work—use canned beans if you’re short on time.

It’s flexible and super easy to throw together. Save the leftovers for later; it reheats like a dream.

For more tips, check the Hearty Ham and Bean Soup guide.

Ingredients

• 2 cups dried white beans (or 3 cans, drained)
• 1 lb ham shanks or diced ham
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 6 cups water or broth
• 1 tsp thyme
• Salt and pepper to taste

Cooking Instructions

1. Rinse beans and soak overnight if using dried.
2. In a large pot, add beans, ham, carrots, celery, onion, garlic, thyme, and broth.
3. Bring to a boil, then reduce to a simmer.
4. Cook uncovered for 1.5-2 hours, or until beans are tender.
5. Season with salt and pepper. Serve warm.

5) Spanish Bean Soup with Picada Topping

Spanish bean soup is a cozy favorite. White beans, onions, and garlic make a simple, comforting base.

The real star here is the picada—a zesty, nutty, herby topping that wakes up the whole bowl. It’s got garlic, nuts, parsley, and olive oil. Kind of like a punchy pesto.

You can find a similar recipe at this trusted Spanish bean soup recipe.

Ingredients

• 2 cups white beans, soaked and drained
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• ½ cup parsley
• ¼ cup almonds or hazelnuts
• ⅓ cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot. Cook onion until translucent.
2. Add garlic, cook for 1 minute.
3. Add beans and broth. Simmer for 1 hour, until beans are soft.
4. Blend parsley, nuts, garlic, and olive oil to make the picada.
5. Serve soup with picada spooned on top.
6. Enjoy warm at around 140°F (60°C) or a bit cooler if you prefer.

6) Pasta e Fagioli Italian Bean and Pasta Soup

Pasta e fagioli is a classic Italian comfort dish. Beans and small pasta swim in a tomatoey broth with plenty of herbs.

You cook the beans until they’re soft and creamy, then add pasta and let it all come together. It’s filling, homey, and easy to make vegetarian or with a little ground beef if you’re feeling it.

Ready in about 30 minutes if you use canned beans. Want to go old-school? Start with dried beans.

Ingredients

• 1 can cannellini beans (or 1 ½ cups cooked)
• 1 cup small pasta (like ditalini)
• 1 can diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley or basil (optional)

Cooking Instructions

1. Heat olive oil in a pot over medium.
2. Add onion and garlic. Cook until soft, about 3 minutes.
3. Stir in tomatoes, beans, broth, and oregano. Bring to a boil.
4. Add pasta and turn heat down to low. Simmer until pasta is tender, about 10 minutes.
5. Season with salt and pepper. Garnish with fresh herbs if you’re into that.

7) Vegan White Bean Soup with Miso and Braised Garlic

This vegan white bean soup is all about big, savory flavor. Miso gives it a deep umami hit, and braised garlic makes it mellow and sweet.

Soak dried white beans until they’re soft. Slowly braise the garlic in olive oil until golden and tender—don’t rush it.

Add beans, veggie broth, and miso paste. Simmer gently until everything comes together.

Finish with fresh herbs for a little lift. It’s thick, comforting, and surprisingly simple.

Ingredients

• 1 ½ cups dried white beans
• 6 garlic cloves, peeled
• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 tbsp olive oil
• Fresh herbs (thyme or rosemary), chopped
• Salt and pepper to taste

Cooking Instructions

1. Soak beans overnight, then drain.
2. Heat olive oil in a pot over medium.
3. Add garlic and braise until golden, about 10 minutes.
4. Add beans and broth, bring to a boil.
5. Lower heat and simmer for 1-1.5 hours, until beans are soft.
6. Stir in miso paste and herbs, cook 5 more minutes.
7. Add salt and pepper to taste.

8) One-Pot White Bean Soup with Onion and Carrot

This one-pot white bean soup is simple and packed with flavor. Cook carrots and onions until they’re soft, then toss in white beans and broth.

It’s warm and comforting, and honestly, it comes together quicker than you’d think. Perfect for weeknights or when you just want something cozy without much fuss.

The beans naturally make the soup creamy—no dairy needed. Adjust the seasoning however you like, and if you’ve got herbs lying around, throw them in for a nice touch.

You only need one pot for this. Less mess, more time to relax, and you still get a healthy, tasty meal.

Ingredients

• 1/4 cup olive oil
• 5 carrots, sliced
• 1/2 medium onion, diced
• 1 15-ounce can white beans (cannellini or navy), drained and rinsed
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: fresh herbs like thyme or rosemary

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add carrots and onions. Cook until they’re tender, about 5-7 minutes.
3. Add the white beans and vegetable broth.
4. Bring to a boil, then turn the heat down and let it simmer for 20 minutes.
5. Season with salt, pepper, and herbs if you want.
6. Use an immersion blender to blend a bit of the soup for creaminess, or just leave it chunky if that’s your thing.
7. Serve hot and dig in.

Looking for more ideas? Here’s a creamy carrot and white bean soup you might want to try.

9) Smoky Bean Soup with Smoked Ham Hocks and Tomatoes

This smoky bean soup is hearty and full of deep flavor. Start by simmering smoked ham hocks—they give the broth a serious smoky kick.

Add beans, diced tomatoes, and some simple spices. The tomatoes bring a bit of tang to balance out all that smokiness.

Let everything cook low and slow so the flavors really meld. As it cooks, the beans get tender and soak up all the good stuff from the broth.

It’s ideal for chilly days and works great if you want to make a big batch.

Ingredients

• 2 smoked ham hocks
• 2 cups dried white beans, soaked overnight
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken stock
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Cooking Instructions

1. Brown ham hocks in a large pot over medium heat for 5 minutes.
2. Add onion and garlic, and cook until soft.
3. Pour in chicken stock and soaked beans. Bring to a boil.
4. Add diced tomatoes and smoked paprika.
5. Lower the heat and let it simmer for about 2 hours, until the beans are tender.
6. Take out the ham hocks, shred the meat, and put it back in the soup.
7. Season with salt and pepper before you serve.

10) Nourishing White Bean Soup Ready in 30 Minutes

This white bean soup is quick and easy. You can have a warm, filling meal on the table in just half an hour.

It’s made with simple things—white beans, garlic, and leafy greens. The beans give it a creamy texture, no need for actual cream.

A squeeze of lemon brightens everything up. You’ll taste it in every spoonful.

It’s all done in one pot, which makes cleanup almost effortless. When you want something healthy and comforting but don’t want to work too hard, this one fits the bill.

Ingredients

• 2 cans white beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups fresh spinach or escarole
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat some olive oil in a large pot over medium heat.

2. Toss in the onion and garlic. Let them cook until they’re soft—give it about 5 minutes.

3. Dump in the white beans and pour in the vegetable broth. Bring everything up to a boil.

4. Turn the heat down and let it all simmer for 15 minutes.

5. Add the spinach or escarole. Cook just until it wilts, maybe 3 minutes or so.

6. Squeeze in the lemon juice.

7. Season with salt and pepper to taste. Serve it up warm.

If you want more details, check out this Nourishing White Bean and Lemon Soup recipe.