Andrew Zimmern's Simple Bean Soup

This soup is delicious any time of year. Give me a couple of minutes, and I'll make you a rock star.

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.

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[williammitchell]

When I was a kid in junior high our cafeteria sold a delicious bean soup for 10 cents a bowl. A big square of cornbread cost 5 cents and milk cost 10 cents. Yes you could eat lunch for a quarter.

[jimgilbert]

I love bean soup.

Bean soup is great for winter. Filling, and it warms you up on a cold day.

I make mine in a slow cooker as a so-called "dump meal."
I dump in about half a bag of 15-beans mix, seasonings, chopped onions, seasoning ham, and chicken broth. I put everything in the slow cooker in the morning, set the cooker on low, and head out to work. Then I get to come home to a heavenly aroma and a delicious supper.

[judegoldstein]

andrew, the house smelled of tarragon and herbs de provence. divine. the soup is perfection. thank you for teaching and sharing it.

[anniecrawford]

So amazing. Making this over our rainy weekend. Grilled bread, good book, slow jazz and a cozy blanket. Perfect!! I could just eat that beautiful soup all weekend..Thanks.

[robertluxmore]

Andrew, I don't where to start. I've tried many of your recipies and heard of your life story!! Nothing but respect, brother. Thanks for who you are and what you do

[gotham]

So good to see you again. Everything you make is great Andrew. Stay young, stay positive and let's see more of you on Youtube. Shout out from the "clan" in New York.

[YooperChix]

Grew up in Saginaw, MI with the neon Michigan Navy Bean Rabbit jetting across the skyline. Hearty, filling and oh so good! Thank you for sharing something so simple, economical and good for you 😊

[kway]

I'm enjoying the sound track in the background.

[baccracker]

Andrew, you are an inspiration, truly a positive influence and thank you for sharing some of your knowledge!

[vj]

I love making soup. Even now that I live in Florida still make it. I’ve never saw a recipe with wine and soup but I’m gonna give it a try. Thanks for sharing.

[rachs]

From bugs to beans....will be making this 🤣Well, I DiD make this phenomenal soup, but I used Greek Gigante beans. These beans are super meaty and took about 5 hours to cook, even after soaking. The resulting soup is like a bean stew, the carrot/celery almost melted, the seasonings are delicious complement, just perfect recipe. Thank You Andrew Zimmern!!

[bonnadowns]

Thanks you Andrew🙏
Another easy yummy soup recipe👌

[lolam.]

I had no idea you had your own YouTube channel!! I have loved your shows on the Travel Channel and watched religiously. Glad I found you here ❤

[EpicJoeE]

Made this tonight, it was incredible! Thank you

[kathyhepler]

Chef. This looks really delicious. My mouth is watering. Yumm!!!!

[normacoope]

Still watching your bizarre food destinations erc. Love cooking from around the world.

[justme-udvk]

thanks for another great video, Andrew!!

[holaramirez]

I am gowing pumpkins and plan to cook some bean soup with them.💖

[davidhughett]

Looks awesome! One of my family's favorites is Mary Lawton Portuguese bean stew with chorizo . Highly recommended for bean soup lovers.

[pinkmonkeybird]

Pretty much the recipe that I learned from Claire’s Corner Copia in New Haven, CT except she uses a vegetable stock and cooks the beans separately for a bit. I’ve been making it for decades, and I never get tired of it, especially on cold rainy days. It’s best with crusty homemade bread, but it’s delicious by itself as well.

I’ve used mirin in place of white wine when that’s all I had in my pantry, and I’ve also added a tablespoon of tomato paste before the alcohol and cooked it until it turns brick red to change it up a bit. I use leeks when I have them, as I prefer them to onion, but that’s just personal preference.

Thanks for the reminder I should make this soup soon.