Randall Bean Soup Recipe Easy and Delicious Guide

Originally posted on August 1, 2021 @ 1:56 am

Randall Bean Soup is a comforting, hearty dish that brings together the warm, earthy flavors of beans with savory herbs and vegetables for a soul-soothing meal. Perfect for chilly evenings or anytime you crave a nutritious and filling bowl of soup, this recipe is simple to make yet incredibly satisfying.

Whether you’re a seasoned cook or just starting out, Randall Bean Soup offers a wonderful blend of textures and tastes that will leave you coming back for more. Plus, it’s versatile enough to adapt to your pantry staples or dietary preferences, making it a fantastic addition to your weeknight dinner rotation.

Beans are not only delicious but also packed with protein, fiber, and essential nutrients that support a healthy lifestyle. This recipe is perfect for anyone looking to enjoy a plant-based meal that doesn’t compromise on flavor or heartiness.

Dive into this classic bean soup, and discover why it’s a beloved recipe across many kitchens.

Why You’ll Love This Recipe

This Randall Bean Soup recipe stands out because it’s both nutrient-dense and incredibly flavorful, blending simple ingredients to create a rich, warming dish. It’s perfect for meal prepping or serving as a comforting lunch or dinner.

The soup is also very adaptable — you can easily add your favorite vegetables or spices to make it your own.

If you’re looking for a recipe that’s budget-friendly, easy to prepare, and packed with wholesome ingredients, this is it. Beans are an affordable superfood, and when combined with aromatic herbs and fresh veggies, they transform into a delicious and satisfying meal.

Additionally, this recipe is entirely vegetarian and can be made vegan with a few simple swaps, making it a great choice for plant-based eaters. For more plant-based inspiration, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Ingredients

• 1 cup dried Randall beans (or substitute with pinto or kidney beans)
• 6 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium potato, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley or cilantro for garnish
• Optional: 1 bay leaf

Equipment

• Large pot or Dutch oven for cooking the soup
• Colander to rinse beans
• Knife and cutting board for chopping vegetables
• Wooden spoon or ladle for stirring
• Measuring cups and spoons
• Blender or immersion blender (optional) if you prefer a creamier texture

Instructions

1. Soak the Randall beans: Rinse the dried beans thoroughly under cold water. Place them in a large bowl and cover with water by about 2 inches. Soak for at least 6 hours or overnight to soften.
2. Drain and rinse the beans: After soaking, drain the beans and rinse again. This helps remove some of the indigestible sugars that cause gas.
3. Sauté the vegetables: Heat the olive oil in your large pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
4. Add garlic and spices: Stir in the minced garlic, smoked paprika, thyme, and cumin. Cook for another 1-2 minutes until the spices become aromatic.
5. Add beans and liquids: Pour in the soaked beans, vegetable broth, diced tomatoes (with juice), cubed potatoes, and bay leaf if using. Stir well to combine.
6. Simmer the soup: Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1.5 hours. Stir occasionally, until the beans are tender and the potatoes are cooked through.
7. Season to taste: Remove the bay leaf, then season the soup with salt and pepper. Taste and adjust the seasoning as needed.
8. Optional blending: For a thicker, creamier texture, use an immersion blender to blend part of the soup. Alternatively, transfer a few cups of soup to a blender, process until smooth, and stir back into the pot.
9. Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley or cilantro. Serve hot.

Tips & Variations

Tip: To save time, use canned beans instead of dried. Just rinse and drain them well, then add them later in the cooking process to avoid overcooking.

Variation: Add chopped kale or spinach in the last 10 minutes of cooking for a boost of greens and extra nutrients.

Tip: For a smoky depth, consider adding a dash of liquid smoke or smoked salt if you like that flavor profile.

For more delicious and easy plant-based soups, check out our Anderson House Frontier Soups Vegan Recipe Made Easy and Asian Noodle Vegetable Soup Recipe for Healthy Meals.

Nutrition Facts

Serving Suggestions

This hearty bean soup pairs wonderfully with a slice of crusty bread or a warm whole-grain roll. A simple green salad, such as a Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas, complements the richness of the soup perfectly.

For an extra touch, serve with a dollop of vegan sour cream or a sprinkle of nutritional yeast for a cheesy flavor. Leftovers make an excellent lunch the next day and can easily be reheated on the stove or in the microwave.

Conclusion

Randall Bean Soup is a timeless, nourishing recipe that brings warmth and comfort to your table with every spoonful. Its simplicity and flexibility make it an excellent choice for those seeking a wholesome, plant-based meal that’s both delicious and easy to prepare.

Whether you’re cooking for your family or meal prepping for the week, this soup delivers on flavor and nutrition without requiring hours in the kitchen.

With its rich, hearty beans and flavorful vegetables, Randall Bean Soup is sure to become a favorite in your recipe collection. Don’t forget to explore more of our tasty vegetarian and vegan recipes, like the Vegan Recipes No Tofu: Delicious Plant-Based Meals, to keep your meals exciting and healthful all year round!

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