Bean Soup

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This easy Bean Soup is loaded with warming spices, canned black-eyed beans and sweet corn for a comforting meal that your whole family will love. Best of all, it’s super easy to make from just pantry staples.

Suitable for vegan and gluten free diets. Weight Watchers Points included.

One bowl of Spicy Slowcooker Bean Soup garnished with limes and cress

This homemade Bean Soup recipe is a quick and hearty meal. Packed with pantry essentials like canned black-eyed peas and a generous portion of frozen corn, it’s a celebration of convenience without sacrificing flavor. What sets this southern bean soup apart is its bold seasoning – a medley of paprika and zesty Cajun spices that infuse every spoonful with a tantalizing, smoky kick.

It’s soup season folks and nothing warms the soul quite like a big ole helping of fragrant and warming bean soup.  I define soup season as that glorious time of year when it’s just too darn cold to even think about swimming (or doing anything that doesn’t involve staying warm indoors). If it’s too cold for a swim, it’s just right for soup.

This easy homemade Bean Soup recipe has minimal prep and is made entirely with budget friendly pantry staples so you can quickly whip it up for weeknight suppers, impromptu lunches and more.

Using canned beans and frozen veggies makes this an easy pantry meal that you will come back to again and again. Of course, like my Kabocha Squash Soup you can make this easy bean soup recipe with fresh veggies and it’s still easy peasy. I keep this version mild because of the kids but you can add in some hot sauce to your taste.

The result is a heartwarming and delicious bowl that’s not only rich in protein but also brimming with a robust, savory depth that’ll have your taste buds dancing. It’s comfort food at its finest, and it’ll warm you up from the inside out.

Making soup is a wonderful way to create a hearty, nourishing meal that’s not only delicious but also a great way to use up ingredients, reduce food waste, and enjoy a comforting bowl of warmth. Check out these soup recipes for lots of ideas.

Three bowls of Spicy Slowcooker Bean Soup garnished with limes and cress

Why Make this Recipe

  • It’s quick and easy – This recipe comes together in minutes, making it a perfect choice for busy weeknights or when you’re short on time.
  • It’s warm and comforting – Soup season demands cozy, comforting meals, and this soup delivers on that front, providing a heartwarming and soothing experience.
  • Uses pantry ingredients – You probably already have most of the ingredients in your pantry, making it a convenient and budget-friendly option.
  • High in protein – Loaded with black-eyed peas, this soup is a protein powerhouse, making it a great choice for vegetarians and vegans.

Ingredient Notes

  • Olive Oil – You can use any light, neutral-flavored oil.
  • Frozen Diced Onions – Onions provide a base flavor. Frozen onions are super convenient but you can use either frozen or fresh, depending on what’s available. If you opt for fresh onions, 2 cups of frozen onions roughly equate to about 2 medium-sized fresh onions.
  • Frozen Diced Bell Peppers – Bell peppers add color and sweetness to the soup. You can choose between frozen or fresh. If using fresh, consider using green, red, or any color you prefer.
  • Celery – Celery adds a savory note. If you don’t have fresh celery, a pinch of ground celery seeds can provide a similar flavor.
  • Cajun Seasoning – Cajun seasoning adds a spicy and smoky flavor. Creole seasoning can be a substitute, but they have slight flavor differences. Adjust to your preferred level of spiciness.
  • Smoked Paprika – Smoked paprika contributes a smoky, earthy flavor. Regular paprika can be used as a substitute if you don’t have smoked paprika.
  • Cornstarch – Cornstarch is used as a thickener. You can substitute it with arrowroot powder or potato starch if you prefer.
  • Vegetable Broth – Vegetable stock forms the base of the soup. You can use homemade or store-bought broth. Ensure it’s hot when you add it to the soup. If you are not vegan or vegetarian, you can use beef stock or chicken stock if preferred.
  • Black-Eyed Beans – Canned black-eyed beans are convenient, but you can substitute with dried black-eyed peas that have been soaked and cooked. A 14-ounce can typically contains about 1.5 cups of cooked beans. You can make bean soup recipes with your favorite type of bean such as great northern beans, white beans, navy beans, large lima beans, black beans and more.
  • Frozen Corn – Frozen corn adds sweetness and texture. Fresh corn or drained canned corn can be used as a substitute.
  • Bay Leaf – A bay leaf imparts a subtle herbal flavor. If you don’t have one, it’s okay to skip it.
  • Salt and Ground Black Pepper – Adjust these to taste. It’s always best to season gradually and taste as you go.
  • Hot Sauce (Optional) – If you like extra heat, hot sauce is a great addition. Add according to your spice preference.
  • Limes – Garnish the soup with slices of fresh limes if desired.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Bean Soup 

Get complete ingredients list and instructions from recipe card below.

  1. Sautée the onions, peppers and celery or crushed celery seed in a large soup pot with extra virgin olive oil over medium heat for about 5-6 minutes until the onions and peppers soften.
  2. Stir in garlic and fry for 30 seconds until fragrant. Then mix in your spices and cornstarch until the onion mix is well-coated.
  3. Add the broth into the saucepan followed by the rest of the ingredients.
  4. Bring to the boil, then simmer for about 20 minutes before serving your Bean Soup.

How to Make Crockpot Bean Soup

  1. Sautée the onions, peppers and celery or crushed celery seed in a pan with olive oil over medium heat for about 5-6 minutes until the onions and peppers soften.
  2. Stir in garlic and fry for 30 seconds until fragrant. Then mix in your spice and cornstarch until the onion mix is well-coated.
  3. Place the onion mixture into your crockpot, followed by the vegetable broth, beans and sweetcorn.
  4. Cover and cook on high heat for 3.5-4 hours.
Three bowls of Spicy Slowcooker Bean Soup garnished with limes and cress

Expert Tips

  •  Feel free to add (small) defrosted frozen carrots to bulk this out some more. Just add them about halfway through cooking.
  • You can add some heat with hot sauce, chilis or jalapeño.
  • Remove and mash up a few beans and add them back in if you want a thicker soup.
  • Chop your onions, bell peppers, and celery in advance to make the cooking process smoother. If using frozen onions and peppers, they can be added directly from the freezer.
  • Start with a smaller amount of Cajun seasoning and add more as needed. Some brands or homemade blends can be spicier than others, so it’s best to taste and adjust gradually.
  • Sauté the onions, peppers, and celery in the olive oil until they become translucent. This step enhances the flavor of the soup by releasing their natural sweetness.
  • Make sure your vegetable broth is hot when you add it to the soup. This helps maintain the cooking temperature and ensures a smoother incorporation of ingredients.
  • In a separate bowl, mix the cornstarch with a bit of cold water before adding it to the soup. This prevents lumps from forming and helps evenly thicken the soup.
  • Once all the ingredients are combined, allow the soup to simmer gently. Avoid boiling it vigorously, as this can cause the beans to break apart and become mushy.
  • Taste your soup throughout the cooking process. This allows you to adjust the seasoning, salt, and spiciness to your liking. Remember, you can always add more but can’t take away.
  • While frozen veggies are convenient, using fresh onions, bell peppers, and corn can add a slightly different texture and flavor. Feel free to choose based on your preference and what you have available.

Delicious Variations

  • Vary the beans – Feel free to swap out black eyes beans for navy beans, great northern beansm kidney beans or pinto beans (your soup, your beans).
  • Vary the seasonings –You can add use seasoning like Creole seasoning, Fajita Seasoning and any other homemade seasoning you like.
  • Add in some meat – As written this recipe is a vegan bean soup. You can add in meat if not vegan. Smoked sausage is perfect to keep it cajun style. You can also add in chicken breast to keep it low in calories, leftover ham, chorizo, bacon and smoked turkey.
  • Add in canned tomato – feel free to replace a little of the broth with some canned tomatoes or diced fresh tomatoes.
  • Add in some heat – You can add in some hot sauce cayenne pepper or jalapenos if you prefer.
  • Add a garnish – Serve the soup with crusty bread and top it with parmesan cheese, fire roasted tomatoes, fresh parsley or fresh thyme for a hearty soup.

Prep and Storage

  • Prep Ahead –Like many soups, this one often tastes even better the next day. Consider making it ahead for a quick and delicious meal.
  • Storage – Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Freeze – Let the soup cool down, then transfer into Ziploc Bags or airtight containers. Store the soup in the freezer for up to 3 months.
  • Reheat – Reheat it gently on the stovetop or in the microwave, adding a bit of water or broth if it has thickened too much.

FAQs

Should I use celery or celery seed?

This is meant to be an easy pantry meal with items you already have. If you have fresh celery then go ahead and use it. You may have some frozen celery too, which will have lost its crispness but you can add that in too. If you use celery seed, crush it slightly with your fingers before adding to the pan to release the flavor.

Can I use other types of beans than black-eyes peas?

While black-eyed peas are traditional for this recipe, you can use other beans like navy beans, kidney beans, or cannellini beans as substitutes.

How can I control the spice level?

You can control the spiciness of the soup by adjusting the amount of Cajun seasoning. Start with a smaller quantity and gradually add more to taste. If you like it milder, reduce the amount of seasoning or opt for a mild Cajun blend.

Can I make this with chicken broth?

You can certainly use chicken broth if you’re not following a vegetarian or vegan diet. Vegetable broth is used to keep the soup plant-based, but chicken broth will work as a flavorful alternative.

How can I make this soup even heartier?

To make the soup heartier, consider adding additional vegetables such as diced carrots, diced tomatoes, or chopped spinach. You can also include a protein source like, smoked sausage, bacon, ham, chicken, diced tofu or tempeh for extra substance. You can also make the soup with a leftover ham bone for a tasty ham and bean soup.

Is this soup gluten free?

Yes, this soup is naturally gluten-free. Just ensure that the Cajun seasoning and any other seasonings you use are certified gluten-free.

How to thicken bean soup?

The addition of cornstarch will help to thicken the soup. You can also remove some of the beans and mash them before adding them back in.

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Looking for more EASY, delicious, and flavorful recipes? I’ve got you covered. Check out my full collection of soup recipes, or start a few of my most popular recipes:

Serve with

A bowl of Spicy Slowcooker Bean Soup garnished with lime and cress and a spoon

Weight Watchers Points 

There are 3 Blue Plan SmartPoints in one serving this Soup.

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One bowl of Spicy Slowcooker Bean Soup garnished with limes and cress
Print Recipe
4.84 from 12 votes

Easy Bean Soup

You whole family will love this fragrant and warming Bean Soup
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main
Cuisine: Vegan
Servings: 8
Calories: 342kcal
Author: Bintu Hardy

Ingredients

  • 1 tablespoon olive oil
  • 2 cups (104g) frozen diced onions or 2 fresh onions finely diced
  • ¾ cup (130g) frozen diced bell peppers or 2 fresh peppers, deseeded and finely diced
  • 2 ribs celery, cleaned and finely diced or a pinch of ground celery seeds
  • 1 tablespoon cajun seasoning or creole seasoning or to taste
  • 1/2 teaspoon smoked paprika
  • 4 tablespoon corn starch
  • 6 cups (1.5l) vegetable broth hot
  • 56 ounces (1600g) cans black-eyed beans drained and rinsed
  • 14 ounces (400g) frozen corn
  • 1 bay leaf
  • Salt
  • Ground black pepper
  • Hot sauce (optional)
  • Garnishes – limes

Instructions

  • Heat the olive oil in a pan over medium heat, add the onions, peppers and celery or ground celery seed and sautée for about 5 minutes till softened.
  • Add in the garlic and fry for 30 seconds until fragrant then mix in the cajun seasoning, paprika, and corn starch and stir until the onion mixture is coated.
  • Add the hot broth straight into the saucepan, followed by the rest of the ingredients.
  • Bring to the boil, then simmer for about 20 minutes before serving.
  • Season well before serving, stir in some hot sauce if using topped with and lime slices.

Make This In The Slow Cooker

  • Sautée the onions, peppers and celery or ground celery seed in a pan with olive oil over medium heat for about 5-6 minutes until the onions and peppers soften.
  • Stir in garlic and fry for 30 seconds until fragrant. Then mix in your spice and cornstarch until the onion mix is well-coated.
  • Place the spiced onion mix in your slow cooker, followed by the vegetable broth, beans and sweetcorn.
  • Cover and cook on high heat for 3.5-4 hours
  • Season well before serving, stir in some hot sauce if using topped with and lime slices.
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Notes

  • Feel free to add (small) defrosted frozen carrots to bulk this out some more. Just add them about halfway through cooking.
  • You can add some heat with hot sauce, chilis or jalapeño.
  • Remove and mash up a few beans and add them back in if you want a thicker soup.
  • Chop your onions, bell peppers, and celery in advance to make the cooking process smoother. If using frozen onions and peppers, they can be added directly from the freezer.
  • Start with a smaller amount of Cajun seasoning and add more as needed. Some brands or homemade blends can be spicier than others, so it’s best to taste and adjust gradually.
  • Sauté the onions, peppers, and celery in the olive oil until they become translucent. This step enhances the flavor of the soup by releasing their natural sweetness.
  • Make sure your vegetable broth is hot when you add it to the soup. This helps maintain the cooking temperature and ensures a smoother incorporation of ingredients.
  • In a separate bowl, mix the cornstarch with a bit of cold water before adding it to the soup. This prevents lumps from forming and helps evenly thicken the soup.
  • Once all the ingredients are combined, allow the soup to simmer gently. Avoid boiling it vigorously, as this can cause the beans to break apart and become mushy.
  • Taste your soup throughout the cooking process. This allows you to adjust the seasoning, salt, and spiciness to your liking. Remember, you can always add more but can’t take away.
  • While frozen veggies are convenient, using fresh onions, bell peppers, and corn can add a slightly different texture and flavor. Feel free to choose based on your preference and what you have available.
  • There are 3 Blue Plan SmartPoints in one serving of this soup.

Nutrition

Calories: 342kcal | Carbohydrates: 64g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 726mg | Potassium: 827mg | Fiber: 16g | Sugar: 11g | Vitamin A: 1213IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 6mg

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Recipe Rating




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