Introduction
Haricot beans are a kitchen staple with a long history of nourishing families. Whether known as navy beans or haricots, these small white legumes become gentle and creamy when simmered. Haricot Soup takes advantage of that texture to create a comforting meal that’s surprisingly versatile. Onions, carrots, and celery often accompany the beans, lending a delicate sweetness. Simmering them all together in stock or plain water yields a broth that can be left chunky or partially puréed for a velvety finish.
Cooks of old might have relished the economy of haricots, as they store well when dried and expand considerably upon cooking. Soaking them overnight was a frequent practice to reduce cooking time and ensure even softness. Although modern beans sometimes cook faster, an overnight soak still makes them more predictable. Salt and pepper remain the primary seasonings here, though one could add a bay leaf or a few fresh herbs if seeking a more pronounced flavor. Perhaps the best part is how haricot beans, once tender, release a mild, comforting taste that feels at home in soups, stews, or even baked dishes.
This soup can be a humble midday meal, served with a slice of bread, or part of a larger dinner spread. In my experience, the key is patience: let the beans simmer until completely soft, sampling along the way. If you decide to blend the soup, do so in batches or with an immersion blender for safety, especially when hot. Haricot Soup reminds us that beans, though unassuming, can be the stars of a dish, offering nourishment and warmth to those gathered around the table—a fine example of how the simplest ingredients can become quietly remarkable with just a little care.
Ingredients (serves 4–6)
- 1 cup dried haricot beans, soaked if needed
- 6 cups stock or water
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Soak Beans (Optional): If your haricot beans recommend soaking, cover them with water and let sit for several hours or overnight. Drain before cooking.
- Combine Ingredients: Place the beans, onion, carrots, and celery in a large pot. Pour in the stock or water, ensuring the ingredients are fully submerged.
- Bring to a Simmer: Over medium-high heat, watch for gentle bubbles. Lower the heat once simmering, covering the pot partially. Keep an eye out for foam or scum that might appear—skim it if needed.
- Cook Until Tender: Let the soup simmer for about 60–90 minutes, or until the beans are soft enough to mash with a spoon. If the soup thickens too much, add more hot water or stock. If it seems thin, uncover and let some liquid evaporate.
- Season & Taste: Stir in salt and pepper. Sample the beans, adjusting seasoning as desired. Some might add a hint of rosemary or thyme, but it’s optional.
- Purée (Optional): For a creamy texture, blend part or all of the soup using an immersion blender or transfer carefully to a standard blender. If you prefer more bite, leave the beans intact.
- Serve Warm: Ladle into bowls, garnish if you wish (fresh parsley is lovely), and enjoy. Leftovers can be refrigerated and will thicken further—simply loosen with a bit of water or stock when reheating.
Haricot Soup stands as a quiet favorite for those who appreciate a satisfying, gentle-flavored meal. The beans transform from firm pellets to creamy morsels, set against the backdrop of softly cooked onions, carrots, and celery. Each spoonful feels comforting—a taste of old-fashioned resourcefulness and nourishment that never loses its simple charm.