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Brian made this very simple soup one day while we were filming our “What We Eat In A Week” video and you guys demanded that he share the recipe! 🙂 My favorite thing about this recipe is how easy it is to throw together. It can also be used as a base to add other veggies and customize to your liking!
The main ingredients for this “rustic” soup are of course… beans and onions! We like to use cans of “no salt added” pinto and black beans, but really you can swap in whatever you like. I would suggest sticking with red onions because they add a nice subtle sweetness.
For the seasoning blend, you’ll need garlic powder, sage, thyme, rosemary, marjoram, coriander, cayenne pepper and black pepper. We actually like to grind up the blend in our spice grinder, mainly so there aren’t larger pieces of rosemary in the final soup. This step is totally optional.
You’ll want to cut the onions into half moon shapes. Brian used his new favorite fancy knife.
Chopping the onions is the hardest part about putting this soup together!
We like to use an 8-quart Dutch Oven to cook most of our soups.
The trick with the onions is to dry sautĂ© them (no oil needed) and keep them moving so they don’t stick. You can also add a splash of water or veggie broth as necessary.
Once the onions are caramelized a bit, it’s as easy as adding in your seasonings, beans and veggie broth and simmering.
I love a nice broth-based soup on a cold day, so this one is perfect!
Please check out the recipe video here and let us know if you make this one!
You can print out the full recipe below:
Recipe: Easy Rustic Bean & Onion Soup
by Krocks In The Kitchen
Ingredients
- – 2 large red onions, sliced into half moons
- – 2 x 15oz cans pinto beans, no salt added if possible; drained & rinsed
- – 2 x 15oz cans black beans, no salt added if possible; drained & rinsed
- – 4 cups low sodium veggie broth (we use 4 tsp of Better Than Bouillon mixed with 4 cups of hot water)
- – 2 tsp garlic powder
- – 1 tsp sage
- – 1 tsp thyme
- – 1/2 tsp rosemary
- – 1/2 tsp marjoram
- – 1/2 tsp ground coriander
- – Dash of cayenne pepper
- – Black pepper to taste
Directions
- Chop red onions into half moons. Drain and rinse all of the beans.
- OPTIONAL: Prepare the seasoning blend and grind using a spice grinder.
- Heat a large pot on medium / medium-high.
- Add onions and dry sauté, stirring constantly to break them apart, about 5 to 7 minutes until they are translucent and start to take on some color. Add a splash of water as necessary to avoid sticking.
- De-glaze the pan with a splash of water or veggie broth.
- Add seasonings and stir.
- Add beans and veggie stock. Stir.
- Cover and bring to a boil.
- Reduce heat and simmer for 15-20 minutes, stirring occasionally.
Enjoy!
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We use an 8-quart Dutch Oven from Martha Stewart that I purchased at Macy’s.You can also check out Dutch Ovens on Amazon.
KYOKU Daimyo Series – 7” Damascus Nakiri Knife with Sheath & Case – Japanese VG10 Steel
SHARDOR Coffee & Spice Grinders Electric, 2 Removable Stainless Steel Bowls for Dry or Wet Grinding
365 by Whole Foods Market, Pinto Beans – No Salt Added, 15.5 Ounce
365 by Whole Foods Market, Black Beans – No Salt Added, 15 Ounce
Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
The Spice Hunter Organic Rubbed Sage, 0.9 oz. jar
The Spice Hunter Marjoram, Organic, 0.3-Ounce Jar
McCormick Gourmet Organic Ground Coriander, 1.25 oz
Jessica, I can’t wait to try this! Thank you for formatting your recipes where they clip correctly into recipe apps and websites. I use Plan to Eat, and I really appreciate that!
YUM… I am making this for a second time with just the onions and seasoned broth, this is the perfect comfort food for chilly nights. I love it more as an onion soup. Brian, great job especially love the spice blend!
This was delicious. Five stars.
Thank you for this delicious, quick, easy recipe. I am recovering from surgery and my husband has had to do all the cooking. This recipe was exactly what he needed. Many thanks. PJ
I have a pot of this on my stove right now. It smells and tastes really good. I used the yellow onions instead and I added a can of the no salt added diced tomatoes. I will make this again.
I have made this Rustic Bean and Onion Soup recipe weekly, since finding it online. This recipe is great!
My wife does not like marjoram, so we never have it in the house. Online I found that 1/2 the amount of oregano can be substituted, so this is the only change I make to the recipe.
Thank you both for sharing this! God’s blessings to both of you!
Paul