Directions:
1. Prepare the Beans:
If you're using dried beans, rinse them well and soak them overnight in water. If you're short on time, you can do a quick soak by boiling the beans for 2 minutes, then letting them sit for 1 hour before draining.
If you're using canned beans, simply drain and rinse them.
2. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes soft. Add the garlic and cook for another minute.
Add the sliced carrots and cook for another 3-4 minutes, stirring occasionally.
3. Cook the Soup:
Add the soaked beans (or canned beans) and vegetable broth to the pot. Stir in the bay leaf, thyme, and a pinch of salt and pepper. Bring the soup to a boil, then reduce the heat to low and cover the pot.
Let it simmer for about 1.5 to 2 hours if using dried beans, or 30-40 minutes if using canned beans, until the beans are tender. Check occasionally and add more broth or water if needed.
4. Finish the Soup:
Once the beans are cooked, remove the bay leaf. Taste the soup and add more salt and pepper if needed. If you like a little extra brightness, stir in some lemon juice.
Serve the soup hot, garnished with fresh parsley, if desired. Enjoy with a slice of crusty bread!
Tips and Variations:
- Vegetarian or Vegan: This soup is naturally vegetarian and vegan if you use vegetable broth. For a non-vegetarian version, you can use chicken broth.
- Creamier Soup: To make the soup creamier, blend a small portion of it with an immersion blender or regular blender, then stir it back into the pot.
- Extra Flavor: You can add a pinch of smoked paprika, cumin, or a bit of diced ham for extra flavor.
Health Benefits:
This soup is a great source of protein, fiber, and vitamins. The beans provide plant-based protein, while carrots offer vitamin A, which is great for your eyes and immune system. It's a filling, healthy meal that will keep you satisfied.
