Smoky White Bean and Tomato Soup
When I eat this Smoky White Bean and Tomato Soup, it reminds me a little of the old classic, Bean with Bacon Soup. Am I the only one that remembers that? Hopefully, not. 🙂 So I wanted to make something that was veggie friendly, but still encompassed that slightly smoky bacon flavor. Well this doesn’t exactly do that, but it’s definitely a pretty good vegetarian version of it. Of course if you eat bacon, then you could still add that into this soup, but I love it just the way it is. To give it a slightly creamier effect, I emulsify a little bit of it at the very end. I also love serving this with a dollop of rice on top and/or fresh artisan bread.
If you like my Smoky White Bean and Tomato Soup, then also check out my Smoky Sweet Potato and Tahini Stew!
Get the Recipe: Smoky White Bean and Tomato Soup
Ingredients
- A good drizzle of olive oil
- 1 to 2 medium celery stalks, thinly sliced
- 2 large carrots, diced small
- 1 medium yellow onion, diced small
- 3 to 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- 2 heaping tablespoons tomato paste, I typically buy the kind that's in a tube and squeeze out what I need, instead of in a can
- 5 cups vegetable broth
- 1 - 14.5 ounce can petite diced tomatoes, drained
- 2 - 15.5 ounce can great northern beans, drained and rinsed
- 1 teaspoon grade A maple syrup, optional
- 1 teaspoon tamari, optional
- 1 bay leaf
- a few drops of liquid smoke, optional
- salt and pepper, to taste
Equipment
- Large Pot or Dutch Oven
Instructions
- In a large pot or Dutch over, over medium-low heat, drizzle in the olive oil. Add in the carrots, onions, and celery and sauté until onions become translucent. Add in the garlic, dried oregano, and smoked paprika and sauté until fragrant. Add in the tomato paste and give it a stir to mix well into the spices.
- Stir in the vegetable broth, tomatoes, beans, syrup, tamari, bay leaf, and a few dashes of liquid smoke, and then season with salt and pepper. Let the soup simmer over medium-low heat for 30 minutes, stirring occasionally. Taste and add more salt, if needed.
- To make the soup slightly creamier, I like to take my immersion tool and blend a little bit of the soup at the very end. Not much....just a little. Or you could carefully take a cup of the soup and run it through your blender until smooth and pour it back into your pot and give it a stir.
- Serve and enjoy!
