• Easy Bean Soup


Easy Bean Soup

By Andrew Zimmern

I recently joined the board of directors for an amazing new advocacy group called Beans Is How. The idea: We all need to eat more beans and less of everything else. I’ll join the Bean Science & Innovation Advisory Council’s co-chairs and a trans-disciplinary council of experts, along with some really serious folks I can’t wait to work with, to ensure our communication and advocacy strategy sits firmly on trusted, evidence-based discipline.

Beans and other pulses are one of the most nutrient-dense foods. On average, 100 calories of beans packs about 7 grams of protein (compared to 2 grams for rice or corn tortillas) and 7 grams of dietary fiber, which is two to three times that of whole grains. Beans have no cholesterol, are low in fat and are rich in micronutrients such as iron and potassium and B vitamins like folate.

I believe that beans and pulses are a simple complementary solution to some of our world’s most disturbing existential problems. Doing all we can to solve these problems, like hunger and our climate crises are not only a global imperative but our moral responsibility.

This soup is delicious any time of year. Give me a couple of minutes, and I’ll make you a rock star. This is a no-recipe kind of recipe, you can jazz it up or substitute with what you have in the fridge.

Easy Bean Soup



Take a few cups of dried beans. Soak overnight in a large bowl with plenty of cold water to cover. Drain the next day.

Heat 1/3 cup olive oil. Add four chopped onions and caramelize.

Add carrots, celery, garlic, herbs, bay leaves, your favorite seasoned salt (I make my own with dried herbs, salt and pepper) and chile flakes. Stir and cook for 10 minutes.

Add the beans and a few quarts of stock. Simmer for 2 hours, testing for tenderness after 90 minutes. Season with salt and pepper and serve.

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