Bean soup is one of my favorite comfort foods in the winter. This version is perfect to support your health if you feel a bit under the weather, with the abundance of onions, garlic and chilis added that help you boost your immune system.
The herbs give a Mediterranean twist to the flavor, while the smoky paprika powder and the vegan sour cream still keeps the Hungarian flavors. If you use dried beans, don't forget to soak them overnight.
You can use other kind of beans as well, I prefer to mix white beans with red beans.
The herbs give a Mediterranean twist to the flavor, while the smoky paprika powder and the vegan sour cream still keeps the Hungarian flavors. If you use dried beans, don't forget to soak them overnight.
You can use other kind of beans as well, I prefer to mix white beans with red beans.
YIELDS
4–6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 can/200g Ayacote Blanco beans
- 1 can/200g Cannellini beans
- 1 can/200g Red Kidney beans
- 3 tbsp olive oil
- 1 small shallot, finely chopped
- 1 white onion, finely chopped
- 1 green onion, finely chopped
- 2–3 cloves garlic, minced
- 1–2 bay leaf
- 6–10 cups veggie broth
- 1 tsp dried oregano
- 1 tsp dried marjoram
- 1 tsp smoked paprika powder
- ½ tsp chili flakes
- 1 tbs GF soy sauce or tamari
- to taste freshly cracked pepper
- to serve vegan sour cream
Directions
1. Soak the dried beans overnight in lots of warm water with 1 tablespoon of salt dissolved in the water. Before cooking the beans, drain and rinse them.
2. If you use canned beans, you can decide if you use the brine or the salty water they are stored in or discard it. I added it to the soup, so I didn’t need extra salt or that much veggie broth. If you discard it you might need to add more broth.
3. Using a large pan heat up the olive oil over medium heat.
4. Add in chopped onions and sautée until they turn golden brown, stir frequently.
5. Add in garlic and stir for another 2 minutes.
6. Add herbs, chilies and bay leaf, combine well. Remove from heat and stir in paprika powder (if you don’t remove it from the heat the paprika can get burned easily and taste bitter).
7. Pour in the veggie broth and add the beans. Mix well. Season with pepper and cook over medium heat for about 15-20 minutes. If you use soaked beans you’ll need more time. Cook until beans are tender.
8. Once soup is boiloing, lower the heat to a simmer.
9. Turn off the heat when soup is ready and stir in soy sauce or tamari. I think it will be salty enough so you don’t need to add extra salt, but taste and adjust seasoning just in case.
10. Serve the soup with vegan sour cream and/or GF bread on the side.
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Photo: Imola Toth
