VEGan Bean and No Bacon soup

INGREDIENTS

– 2 tablespoons olive oil – 1 medium yellow onion, diced – 1 stalk of celery, diced – 2 carrots, diced – 4 garlic cloves, minced – 1/2 tsp smoked paprika – 1 tsp fresh rosemary, chopped – 1/2 tsp salt (plus extra to taste) – 1/2 tsp freshly ground black pepper (plus extra to taste) – 4 cups vegetable broth – 1 tsp liquid smoke – 3 15-oz cans Great Northern beans drained and rinsed, divided per instructions below

STEP 1

Heat olive oil in a large pot over medium heat. Saute onions, celery, and carrots until softened. Add garlic, paprika, rosemary, salt, and pepper. Cook for another minute.

STEP 2

Pour in vegetable broth, liquid smoke, and 2 cans of beans. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.  Remove from heat and puree the soup with an immersion blender until slightly chunky.

STEP 3

Return the mixture to the pot over medium-low heat. Add the remaining can of beans and stir until heated through. Season with additional rosemary, salt, and pepper to taste.

Tips for Making  Vegan Bean and No Bacon Soup:

– If you don’t have an immersion blender, you can also use a regular blender and work in batches to puree the soup.

RECOMMENDED:

RECOMMENDED:

Vegan Cabbage Soup

Fudgy Vegan Brownie

Vegan Potato Soup