17 Best Herbs and Spices for Bean Soup

Whether you’re looking for the best spices for bean soup or the best herbs for bean soup, I’ve got you covered!

I’ve rounded up a list of my favorite spices and herbs to add to this hearty and comforting dish.

From cumin and chili powder to thyme and oregano, there is sure to be an ingredient on this list that you’ll love.

So go ahead and give one (or all!) of these spices and herbs a try the next time you make bean soup!

See Also: What to Serve with Portuguese Bean Soup? 10 Best Sides

17 Best Herbs and Spices for Bean Soup

Bean soup sometimes gets a bad rap for being bland and boring.

See Also: What to Serve with Pinto Bean Soup? 8 Best Side Dishes

However, this couldn’t be further from the truth.

Bean soup is a blank canvas that can be enhanced with a variety of different herbs and spices.

The right combination of flavors can take your bean soup from drab to fab in no time.

Here are 17 of the best herbs and spices for bean soup:

1. Parsley

Parsley has a clean and peppery flavor that can really brighten up a dish, and it works great in bean soup.

While parsley is often used as a garnish, it actually has a lot of flavor and can really enhance the taste of your soup.

When adding parsley to your soup, be sure to chop it very finely so that the pieces are small enough to properly infuse the soup with its flavor.

You can add parsley at the beginning when you are cooking the soup so that the flavors have time to meld together.

Or, if you want a more pronounced parsley flavor, you can add it towards the end of cooking or even after the soup is done so that the parsley retains its bright flavor.

2. Chives

Chives have a mild onion flavor and can be used as a garnish or to add flavor to soups, salads, and potato dishes.

When using chives in soup, it is best to add them near the end of the cooking time so they retain their color and flavor.

Chives can also be frozen for later use.

To freeze chives, wash and chop them before placing them in a freezer-safe bag.

Squeeze out as much air as possible before sealing the bag.

Chives will keep in the freezer for up to six months.

3. Thyme

Thyme dances between earthy and minty (and woodsy) flavors, making it a perfect addition to any bean soup.

Not only does it give the soup an extra flavor boost, but it also helps to round out any sharpness from other ingredients.

Thyme is best used sparingly – a little goes a long way.

Start by adding just a pinch or two and then taste as you go.

You can always add more, but you can’t take it away once it’s in there!

4. Basil

Basil is a balance between sweet and savory (with hints of mint) and can be used in a variety of dishes.

If you want to add some extra flavor to your bean soup, try adding some basil!

When using basil, it is important to remember that a little goes a long way – too much and your soup will taste like soap.

To properly use basil, add it towards the end of cooking so that the heat doesn’t destroy its delicate flavor.

5. Oregano

Oregano is peppery and assertive (often a little bitter) with a lemony, minty undertone.

It’s frequently used in Italian and Mexican cooking, as well as in British dishes.

You’ll often see it sprinkled over pizza before baking.

A little goes a long way with oregano since it’s very potent.

Start with just a pinch or two and add more to taste.

Oregano is best added at the end of cooking so that its flavor doesn’t have a chance to dissipate.

6. Rosemary

Rosemary is lemony-pine-like (and also peppery) herb that is most commonly used to flavor lamb, but can also be used in other dishes like bean soup.

You only need a little bit of rosemary to give your soup a lot of flavor.

If you use too much, it will become very overwhelming and taste bad.

I would start with using 1/4 teaspoon of rosemary for every 2 cups of soup that you are making.

You can always add more if needed, but you cannot take it away once it is in there.

Rosemary goes well with other flavors like garlic, onion, and thyme.

7. Marjoram

Marjoram has an earthy and woodsy taste (with notes of pine and citrus), making it a perfect addition to bean soup.

This herb is also great for other soups, stews, and sauces.

When using marjoram, be sure not to add too much at once as the taste can become overwhelming.

It’s best to start with a small amount and then gradually add more until you reach the desired flavor.

Marjoram can be found fresh or dried at most grocery stores.

• If you’re using fresh marjoram, add it near the end of cooking so that its flavor doesn’t dissipate.
• If you’re using dried marjoram, add it at the beginning of cooking so that it has time to rehydrate and release its flavor.

8. Bay Leaves

Bay leaves have an almost minty flavor (with subtle hints of black pepper), and they’re often used to flavor stocks, soups, and stews.

When using bay leaves in soup, it’s important to remember that a little goes a long way.

Start by adding just one or two bay leaves to your soup, and then give the soup time to simmer so the flavors can meld together.

If you find that your soup needs more flavor, you can always add more bay leaves.

But be careful not to add too many, as this can make your soup taste bitter.

Once your soup is finished cooking, be sure to remove the bay leaves before serving.

9. Dill

Dill has a bright, sweet taste (somewhere between anise, parsley, and celery) that can really liven up a bowl of bean soup.

Dill is best used fresh (as opposed to dried) and should be added at the end of cooking so that its flavor doesn’t become muted.

A little goes a long way with dill, so start with just a teaspoon or two and add more to taste.

If you’re using dried dill, only use about 1/3 as much as you would if using fresh.

11. Paprika

Paprika has a subtle earthiness to it that can really add a lot of depth to a bean soup.

If you find that your bean soup is lacking in flavor, try adding a teaspoon or two of paprika.

You can also use paprika to add a bit of color and visual appeal to your soup.

Paprika is typically used as a garnish for soups and stews, so don’t go overboard with it.

A little goes a long way when it comes to this particular spice.

12. Sage

Sage has a strong, slightly minty (and musky) flavor that can really enhance the flavor of a bean soup.

If you are using dried sage, you should only use about 1/4 teaspoon per cup of soup.

If you are using fresh sage, you can use 1-2 teaspoons (chopped) per cup of soup.

Sage is best added towards the end of cooking so that its flavor does not become too overwhelming.

You can also add sage to other soups and stews for an extra boost of flavor.

13. Coriander Seeds

Coriander seeds taste slightly nutty (and have a lovely aroma) with a citrusy tang that’s reminiscent of orange peel.

When used properly, coriander seeds can take your bean soup to great heights!

Here’s how:

If you’re using dried beans, soak them overnight before cooking.

This will help to soften the beans and make them more flavorful.

Once the beans are cooked, add the coriander seeds towards the end of the cooking process.

This will help to preserve their flavor and aroma.

And there you have it!

A simple yet delicious bean soup that’s full of flavor thanks to the addition of coriander seeds.

14. Allspice

Allspice tastes like a mix of cloves, cinnamon, and nutmeg (hence the name ‘all’) and can be used in both sweet and savory dishes.

In terms of bean soup, allspice works great with black beans, kidney beans, and cannellini beans.

The allspice will add a warmth to the soup that is really comforting on a cold day.

If you want to really bring out the flavor of the allspice, add it towards the end of cooking so that it doesn’t lose its potency.

A little goes a long way with this spice, so start with just a pinch or two and then taste as you go.

15. Cayenne Pepper

Cayenne pepper is mostly hot and a little fruity (imagine a cross between a bell pepper and a habanero chili).

It is used to add heat and flavor to dishes.

When using cayenne pepper in bean soup, be sure to add it near the end of cooking.

This way, the heat will have time to build up and won’t overwhelm the other flavors in the soup.

A little goes a long way with this spice, so start with just a pinch or two and then taste as you go.

You can always add more, but you can’t take it away once it’s in there!

Cayenne pepper is also a great way to add some extra flavor to leftovers.

Simply sprinkle a bit on top of your bowl before reheating.

16. Onion Powder

Onion powder tastes way more oniony than an actual onion (if that makes any sense).

So a little goes a long way. I would start by adding 1/4 teaspoon per cup of soup and working your way up from there.

You can always add more, but you can’t take it away once it’s in there.

Another thing to keep in mind is that onion powder can tend to be a bit salty.

So if your soup is already on the salty side, you might want to go light on the onion powder or skip it altogether.

Other than that, onion powder is a great way to add some extra flavor to your bean soup.

It’s also pretty versatile so feel free to experiment and see what you like best.

17. Garlic Powder

Garlic powder tastes sweeter and much less assertive than fresh garlic (if that’s what you’re going for).

You can use garlic powder in any dish where you would use fresh garlic, but it’s especially good in soups and stews because it won’t turn bitter when cooked for a long time.

To properly use garlic powder, first measure out how much you need.

A general rule of thumb is that 1/8 teaspoon of garlic powder is equal to one clove of fresh garlic.

So, if a recipe calls for two cloves of garlic, you would use 1/4 teaspoon (or a little bit less) of garlic powder.

Add the garlic powder to your soup at the beginning of cooking so it has time to dissolve and flavor the broth.

What’s The Best Seasoning for Bean Soup?

There are a few different ways you can go when it comes to seasoning bean soup.

You could go the traditional route and use some combination of salt, pepper, garlic, and onion.

Or, you could get a little adventurous and try something like cumin, chili powder, or even curry powder.

Personally, I like to mix things up and use a combination of both traditional and non-traditional spices.

That way, I get the best of both worlds – the comfort of familiar flavors with a little bit of excitement from the unfamiliar.

Pro Tip: Don’t be afraid to experiment with different spice combinations.

You might be surprised at what you like!

FAQ

What Are the Best Spices for 15 Bean Soup?

The best spices for 15 bean soup are garlic, onion, black pepper, and cumin. You can also add other spices to taste, such as chili powder or red pepper flakes.

How Do You Add Flavor to Bland Bean Soup?

There are many ways to add flavor to bland bean soup. One way is to add spices such as cumin, chili powder, and garlic powder. Another way is to add herbs such as parsley, cilantro, and basil. You can also add diced tomatoes, green chilies, and hot sauce.

What Spices to Add to Beans?

Beans are a versatile food that can be spiced up in many different ways. Some common spices that go well with beans include garlic, onion, cumin, chili powder, and paprika. Experiment with different combinations of spices to find the perfect flavor for your dish.

What Spices Go in Ham and Bean Soup?

There are a variety of spices that go well in ham and bean soup. Some of the most popular include garlic, onion, black pepper, cumin, and chili powder. You can also experiment with other spices to find the perfect flavor for your soup.

Why Do You Put Vinegar in Bean Soup?

Vinegar helps to brighten the flavors of the soup and bring out the sweetness of the beans. It also helps to thicken the soup slightly.

What Are The Best Spices for Navy Bean Soup?

There are many spices that go well with navy beans, but some of the best include garlic, onion, black pepper, cumin, and bay leaves. You can also experiment with other spices to find the perfect combination for your soup.

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