Ingredients
Full ingredients and substitutions are in the recipe box below.
Cowboy Bean Soup ingredients arranged on marble in soft natural light.
Olive oil: Helps the vegetables soften and builds a flavorful base. Substitute avocado oil or use a splash of broth for oil-free cooking.
Onion: Adds sweetness and depth to this hearty bean soup. Yellow or white onion both work.
Red bell pepper: Adds sweetness and color. Substitute yellow or orange bell pepper.
Carrots: Add natural sweetness and extra vegetables. Parsnips are a good alternative.
Garlic: Adds savory depth. If garlic intolerant, simply omit it or add extra herbs and spices for flavor.
Tomato paste: Concentrates the tomato flavor. Substitute a little extra crushed tomato and simmer longer.
Smoked paprika, cumin, red pepper flakes, and oregano: Create the warm, smoky Southwestern flavor. Use sweet paprika for a milder Southwestern bean soup.
Crushed tomatoes: Form the rich, tomatoey broth. Diced tomatoes or tomato puree work too.
Vegetable broth: Adds more flavor than water. Use low-sodium broth to control the salt.
Black, pinto, and kidney beans: Make this a substantial three bean soup. Swap any with cannellini, navy, Great Northern beans, or chickpeas.
Potatoes: Make the soup extra filling. Yukon Gold, red, or russet potatoes work. We like to keep the peel on.
Corn: Adds little bursts of sweetness. Use frozen, canned, or fresh.
Balsamic vinegar: Adds acidity, subtle sweetness, and savory depth. Substitute lime juice or red wine vinegar for a brighter, sharper flavor, or use soy sauce with a touch of maple syrup for a savory-sweet alternative.
