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I was raised on soups. Proper filing soups that turned whatever we could find in the cupboards into a restorative and delicious meal.
And for my money, nothing does this better than beans. A simple tin of beans can become the base for a warming, satisfying meal when you know how to use it.
I’ve put together a collection of recipes that is my love letter to beans soups, with everything you could want, from chunky, creamy, smoky, spicy and elegant. Cheap, packed with protein and incredibly adaptable.
Whether you’re after something brothy and light or thick enough to stand your spoon in, there’s a pot here for you. So dig out those tins, grab your biggest soup pot, and let’s turn simple pantry staples into the coziest dinners of the season.
White Bean and Sausage Soup
An understated but elegant soup made with fat Italian meatballs in a herby broth along with butter beans, chunky winter vegetables and a handful of greens. You can stick with a clear broth or add a swirl of cream for extra comfort. However you prefer it, this soup is hearty and filling.
This soup showcases two kinds of beans, along with winter squash and leafy greens in a stunning broth. But it's the incredible chicken thighs that steal the show here. Chicken with beans make this a filling meal without it feeling too heavy.
I love serving Spanish food, and this chunky Spanish-inspired soup will tell you why. Just a little chorizo infuses the whole pot of soup with the flavours of paprika and garlic, while the borlotti beans and vegetables make it a thick, filling meal packed with a surprising amount of flavour.
An enduringly popular soup, and one I make often! It uses smoky gammon along with a mix of lentils, barley and beans to accompany vegetables in a soup that is thick, rustic and wholesome. I love to make a big batch on a Sunday to have lunch ready to go all week.
I've used classic Italian techniques and flavours for this soup, starting with a soffritto plus fragrant rosemary and tomato to make a broth that clings to every chickpea. A portion can be blended for a creamier soup, or left intact for a seriously chunky soup. Stir in some greens at the end to finish off this bowl of rustic Tuscan comfort.
A firecracker soup that combines bite-sized sausage with chewy gnocchi, creamy beans a splodge of 'nduja in a rich tomato broth. Ready in under 30 minutes and made in one pan. Indulgent, hearty and seriously satisfying.
Instantly popular and it's easy to see why! This soup is bursting with greens, grains, pasta and beans in a rich tomato broth. It tastes light and clean but is packed with fibre and protein. Make it in just 40 minutes!
A gorgeous meat-free soup that sits comfortably between a soup and stew. Thick and filling with borlotti beans, butternut squash, green beans, courgettes, pasta and cavolo nero. It might be the ultimate vegetarian comfort recipe since it's cost-effective, nutritious, low prep and delicious. A complete meal in one autumnal steaming pot.
An Italian classic that turns a handful of everyday vegetables, pasta and beans into something far greater than the sum of its parts. The pasta releases starch into the bean-rich broth, making the soup thick, cosy and deeply comforting. It's peasant food in the very best sense: simple, economical and absolutely delicious.
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
