Vegan Bean and No Bacon Soup
When you're feeling under the weather, in need of comfort, or just downright cold, this Bean and No Bacon Soup is sure to do the trick of helping you feel back to your best!
Servings 6 servings
Calories 69kcal
Ingredients
- 2 Tablespoons olive oil
- 1 onion , diced (medium)
- 2 carrots , diced
- 1 stalk of celery , diced
- 4 garlic cloves , minced
- 1/2 teaspoon paprika
- 1 teaspoon fresh rosemary chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups vegetable broth
- 1 teaspoon liquid smoke
- 3 15 oz Cans northern beans drained & rinsed, divided per instructions below
- salt and pepper , to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Once heated, add the onions, celery, and carrots and saute, stirring occasionally, until softened. Add the garlic, paprika, rosemary, salt, and pepper, and cook for another minute while stirring. Add the broth, liquid smoke, and 2 of the cans of beans. Increase heat and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer until the veggies are tender. 15-20 minutes.
- Remove from heat.. Using an immersion blender or working in batches with a blender, puree the soup. I like to leave the soup slightly chunky, so I don't blend or puree completely. Just enough to get the ingredients mixed together, like a thick sauce. Return to the mixture to the pot and return to medium-low heat.
- Add the remaining can of beans. Stir to combine. Return to a simmer until the beans are heated through.
- Taste and add additional salt and pepper if desired.
Nutrition
Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 838mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3817IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.2mg