Smokey Bean Soup (vegan)

By Sarah Graham Jeffries



1Tbsp coconut oil

2 onions, diced

2-3 cloves of garlic, minced

6 cups vegetable broth

2 cups sweet potato, diced

2 stalks of celery, diced

1 medium carrot, peeled and sliced

1 bay leaf

One 15oz can of diced tomatoes

One 15oz can of beans (Cannellini or Red Kidney)

2 Tsp liquid smoke (more to taste)

Salt and pepper to taste

Garnish with parsley before serving


Heat oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden. Add all the remaining ingredients except the last four. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 45 minutes, or until the vegetables are tender.  Add the beans and season with salt and pepper, then simmer for another 15 minutes over low heat. Discard the bay leaf. Add parsley and serve. If time allows, let the soup stand off the heat for an hour or so, then heat through before serving. As the soup stands, it will thicken; add water or more broth as needed, then adjust the seasonings. 6-8 servings

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