Vegan Bean And No Bacon Soup Recipes

BEAN WITHOUT BACON SOUP

Steps:

• Heat the olive oil and butter in a large saucepan over medium heat. Once the butter has melted, add the onions and carrots and saute, stirring occasionally, until softened, about 5 minutes. Add the garlic, smoked paprika, rosemary, salt, and pepper, and cook, stirring, for another minute. Add the broth and 3 cups (or 2 cans) of beans. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer until the veggies are tender and the soup has reduced a bit, 15-20 minutes.
• Remove from heat and let cool for a couple of minutes until safe to handle. Using an immersion blender or working in batches with a blender, puree the soup. Return to the pan and return to medium-low heat.
• Add the remaining 1 1/2 cups (or 1 can) beans. Stir to combine. Return to a simmer until the beans are heated through.
• Taste and add additional salt and pepper if desired.
• Ladle into bowls and drizzle with olive oil, a dusting of smoked paprika, and/or a few chopped fresh rosemary leaves, if desired.
• Soup keeps refrigerated in an airtight container for 2-3 days, or freeze for up to 3 months.

VEGAN BEAN AND NO BACON SOUP

Steps:

• 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.

VEGAN BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
• Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.