Hearty Bean Soup
Beans, Soups, Vegetables

The Ultimate Guide to Making Perfect Bean Soup Every Time


Barbecue sauce gives this Bean Soup Recipe featuring short ribs a spicy smoked flavor. Make a great crock pot dish for pot luck dinners and sports parties, or just a hearty warm meal on a chilly night.

Bean SoupIngredients
1 lb Great North Beans, soak overnight then rinse and drain
3/4 cup onion, chopped
1/8 tsp pepper
11/2 lb beef short ribs
6 cups water
1 tsp salt
1 cup barbecue sauce
Combine soaked beans, onion, pepper and ribs in the crock pot.

Pour in water and stir carefully.

Cover and cook on low for 10 hours.

Remove the ribs and shred the meat from the bones with a fork.

Return meat to the crock pot and stir in barbecue sauce.

Cover and cook on high for 30 minutes.

Use 2 cups of beef broth and 4 cups of water if a beefier flavor is desired.

Serves 8.

Hearty Bean Soup: A Wholesome Delight for Chilly Nights

Recipe by Donnie Caves
0.0 from 0 votes
Course: MainCuisine: GlobalDifficulty: Easy


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This hearty bean soup recipe is a comforting bowl of goodness, perfect for chilly nights. Packed with fiber and protein, it’s a nutritious choice for a satisfying meal. With a blend of aromatic herbs and wholesome ingredients, this soup is simple to prepare and bursting with flavor

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  • 2 cups dried mixed beans (kidney beans, black beans, navy beans, etc.), soaked overnight

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 2 carrots, diced

  • 2 stalks celery, diced

  • 1 bell pepper, diced

  • 1 can (14 oz) diced tomatoes

  • 6 cups vegetable broth

  • 2 teaspoons smoked paprika

  • 1 teaspoon cumin

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)


  • Drain and rinse the soaked beans. Set aside.
  • In a large soup pot, heat some olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  • Add the minced garlic, diced carrots, celery, and bell pepper to the pot. Cook for another 5 minutes until the vegetables start to soften.
  • Stir in the soaked beans, diced tomatoes, vegetable broth, smoked paprika, cumin, dried thyme, salt, and pepper.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the beans are tender.
  • Once the beans are cooked through, taste the soup and adjust the seasoning if needed.
  • Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!

Recipe Video


  • You can customize this soup by adding other vegetables like spinach, kale, or potatoes.
  • For a thicker consistency, you can blend a portion of the soup and stir it back into the pot before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage

Nutrition Facts

  • Calories: 220kcal
  • Carbohydrates: 38g
  • Protein: 12g
  • Fat: 3g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 780mg
  • Fiber: 10g
  • Sugar: 6g

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