Smoky Bean Soup

I know that bean soup probably doesn’t sound very exciting, but you have to believe me when I tell you how delicious it actually is! This wholesome, vegan-friendly, smoky bean soup is made with all-natural ingredients, protein-packed dried beans, aromatic, earthy spices such as paprika and cumin, celery, carrots, and vegetable broth.

Canned soup was a popular pantry item when I was growing up. Nowadays, it hasn’t once found its way into my pantry. My palate and lifestyle have changed, meaning I appreciate much more wholesome, homemade soups that aren’t laden with sodium and fat.

Homemade soup is just as convenient as canned, it’s as easy as grabbing it from the freezer, where I keep extra batches and leftovers.

This soup is miles ahead of its canned commercial counterpart. For one, it’s made with fresh ingredients, most of which you probably already have stocked in your fridge or pantry. Secondly, the flavour of canned soups pales in comparison to homemade ones. The earthy spices add a depth of flavour and the addition of parsley and scallions as a garnish adds a burst of freshness to this hearty soup.

My children might not be huge fans of beans at the moment however, they truly enjoyed this smoky bean soup. It’s the perfect healthy, hearty soup for the cold weather.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Smoky Bean Soup

2015-12-17

Servings: Serves 4

Prep: 10 min

Cook: 50-70 min

By: Lisa Codina

Ingredients

1 tbs. baking soda
8-10 cups water or low-sodium vegetable broth
2 celery stalks, finely diced
1/2 large red onion, finely diced
1 large carrot, peeled and finely diced
1 tbs. tomato paste
1 tsp. chili powder
1/4 tsp. paprika
1 tsp. cumin powder
2 tbs. extra virgin olive oil
2-3 tbs. fresh parsley roughly chopped
1-2 scallions, finely sliced (for garnish)
Greek yogurt for garnish (optional)
sea salt and black pepper to taste

Directions

Rinse the beans then transfer to a large bowl, add water (covering the beans at least 3-4 inches) then add the baking soda. Stir the beans with a spoon then soak overnight or for at least 8-10 hours.

After soaking overnight, drain the beans, rinse with water, drain again then set aside. Heat olive oil in a large pot on medium heat for about 1 minute. Add the diced celery, carrots, and onions and cook for 5-7 minutes or until translucent.

Smoky Bean Soup

Add the beans, spices, and broth to the pot and bring to a boil on high heat. Cook on high (covered) for 20-25 minutes then remove the lid and simmer for 30-45 minutes or until the beans are fork tender. Garnish with freshly chopped parsley, scallions, and a dollop of Greek yogurt, if desired.

Smoky Bean Soup

Bites for Foodies