Any Bean’ ll Do Soup

Any Bean'll do soup

Hello! I feel somewhat a stranger here, on my very neglected blog. My move and complete life changing last year has been pretty much wonderful but has left little time for cooking and blogging new things. I am so grateful for the people that have still visited here over the last year.

So what do we eat here in New Hampshire? Well soup is an obvious choice especially in the sub zero winter conditions we now have! Working from home is new to me and having to think of 3 meals a day for the two us and our varied tastes is sometimes a chore. Soup is something we do both enjoy, as long as it is substantial enough for my husband. So bean soup works perfectly for us, its filling enough for my husband and  I love making a pot of soup that will feed us lunch for up to 4 days, one less meal to think of!

I love the variety of beans I can buy here and have pretty much bought a pack of every variety I see. Cranberry, Great Northern, Navy, light red and dark red kidney, Black, Yellow eyed the list goes on. All these beans are heart healthy, low fat, and protein rich and when mixed with a few other ingredients makes a filling, healthy meal.

As the title suggests any bean will do for this soup. Depending on the color of the bean its not always a pretty soup but it makes up in taste what it lacks in looks! I do use dry beans which will need an over night soak so as long as you do not forget that step the rest is fairly quick.

Any Bean’ll Do Soup


  • 250 grams (8 oz)  beans of your choice, for the soup pictured I used Great Northern Beans
  • 2 litres (2 quarts) stock
  • 1 onion, chopped
  • 2 organic carrots, chopped
  • 1 tsp dried thyme
  • 1/4 tsp dried rosemary
  • salt and black pepper to taste


  1. Soak your beans overnight, completely covered in cold water.
  2. When you are ready to make your soup, drain and rinse the beans and place into a large stock pot along with the stock.
  3. Bring the beans up to a boil then add the carrot and onion reduce the heat and simmer for 30 minutes until the beans are tender, this could take up to 45 minutes depending on the beans you are using but I find 30 minutes usually does it.
  4. Partially blend the soup using an immersion blender. Blend to your taste, go as smooth or chunk as you like.
  5. Add salt and pepper to taste.


I prefer a chunky soup while my husband prefers a smoother soup so I find this partial blending suits us.

Depending on the stock you use you may not need extra salt.

This soup will keep in a Tupperware for a couple of days in the fridge, it also freezes well.



A partially frozen lake not far from us.

  1. #1 by Sara Coles on March 4, 2016 - 20:32

    Hi Jayne,
    Good to hear from you again! I wondered what had happened to you, but I had also inadvertently unsubscribed from the blog until I recently discovered the error. I love all manner of bean soups, and your recipe sounds very close to some of the ones I have made. I have also made them with just water (plus onions, carrots, celery, garlic, etc) which yields a vegan soup, and frequently add canned chopped tomatoes; I have also been known to throw in bacon, ham, sausage, chorizo or other meats ad lib. I just made a huge vat of mixed bean/ham/bacon/tomato soup for my church, which was a huge hit. I see that you give the ingredients in both metric and imperial units, so you might want to do that with the beans as well, since you back on this side of the pond. Thanks!

  2. #2 by Jayne on March 4, 2016 - 21:20

    Nice to hear from you again! Your bean ,bacon and tomato soup sounds great! Yes I need to get into the habit of writing imperial units!

  3. #3 by lizthechef on March 4, 2016 - 21:37

    Soup has saved me during my recovery from my second thumb/hand surgery. I froze batches beforehand, including a form of your bean soup. Still warm and it is great to see you blogging again, my friend.

    • #4 by Jayne on March 4, 2016 - 22:32

      Soup is a lifesaver, I hope your recovery is still going well. Seems that spring is in the air here!

  4. #5 by Inside Kel's Kitchen on March 5, 2016 - 21:34

    This looks good! I live in California where it’s not that cold, but I too have been making a lot of soups and blogging the recipes. One recipe is for a curried carrot soup. It is so good! You can find it at If you search my sight you find several other soup recipes. Many are vegan/vegetarian friendly. Have a great day and stay warm!!!

    • #6 by Jayne on March 7, 2016 - 00:14

      Thank you for stopping by! Your soup looks great- will have to try it!

      • #7 by Inside Kel's Kitchen on March 7, 2016 - 00:16

        Sure! That is actually my friend’s recipe and it is really good!

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