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White Bean & Tomato Soup

This soup is a great main course. Kids love it. When you cook it for a long time it gets thick and stewy. You can serve it with rice or good bread. 
Course: Lunch, Main Dish, Soup
Cuisine: Gluten-Free, Healthy, Middle Eastern
Servings: 4
Author: Shelly


  • 2 cups Navy or Great Northern beans, soaked overnight - or *canned beans
  • 8 cups water
  • 2 cups tomato juice or 1 large can crushed tomatoes
  • 1 dry bay leaf
  • 5 garlic cloves, peeled and sliced
  • 4 sprigs of fresh thyme or handful parsley
  • ¼ teaspoon sugar
  • 1 tablespoon smoked paprika
  • ¼ teaspoon hot paprika or chili powder
  • 1 or 2 dried chipotle peppers (optional)
  • ¼ cup olive oil
  • Sea salt


  • Put the beans in a large dutch oven or soup pot and cover them with water. Bring to a boil. Boil for 5 minutes, skimming off the foam occasionally. Lower the heat to simmer, cover and cook for 30 minutes. .
  • Add the rest of the ingredients to the pot and bring into a boil. Lower the heat to simmer, cover and cook until the beans are tender, about 1-2 hours. Remove the thyme stems. Taste and correct seasoning. Serve with Basmati rice or a a good bread.


*If you're using canned beans, put the soup ingredients, except for the beans in a large pot and cook on medium heat for thirty minutes. Add the beans and cook for 10 more minutes.