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Vegan bean soup with smoked paprika served
Rich vegetable bean soup garnished with fresh parsley

Smoky Vegan Bean Soup with Paprika

Author: Flavelo
Recipes Vegetarian & Vegan Soups Quick Meals
Who said bean soup needs ham hock? The magic of this recipe is 'pimentón', or Spanish smoked paprika. This spice smuggles the aroma of oak smoke into the dish, perfectly mimicking the flavour profile of smoked meats, while the starch from the beans and fibre from the vegetables ensure a thick, creamy consistency.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Large pot
  • Sharp knife for chopping vegetables

Allergen Information

⚠️ Celery

Instructions

1 ✓

If using dried beans: soak overnight, then cook until tender. If tinned: rinse thoroughly. Dice the onion, celery, and carrots finely ('mirepoix' base).

Tip: Uniformly sized vegetable cubes ensure everything cooks at the same time and you get a bit of everything in every spoonful.
2 ✓

Heat the oil in the pot, add the onion, carrot, and celery. Sauté over medium heat for 8-10 minutes until softened and smelling sweet.

Tip: This foundation (sofrito) gives the soup its depth of flavour.
3 ✓

Add the crushed garlic and smoked paprika. Stir quickly (half a minute).

Tip: Careful! Paprika burns quickly and becomes bitter, so only expose it to direct heat for a short time.
4 ✓

Pour in the tomatoes and the stock. Drop in the bay leaves. Simmer gently for 15 minutes until the vegetables are completely tender.

Tip: The acidity of the tomato 'wakes up' the earthy flavour of the beans.
5 ✓

Add the cooked beans and simmer for another 5-10 minutes to let the flavours meld.

Tip: If you like it thicker, blend a ladleful of soup and pour it back in – the bean starch thickens it.
6 ✓

Remove the bay leaves, sprinkle with fresh parsley, and serve.

Tip: Dunking a slice of toast is allowed!

Recipe FAQ

Can I use tinned beans?
Yes, it's actually recommended for speed. Tinned beans are already cooked, so they just need to be heated through with the flavours. If using dried beans, prep time is +8-12 hours (soaking) and +1 hour cooking.

Ingredients

  • 300 g White beans (dry weight, or 2 tins)
  • 2 pcs Carrots
  • 2 stalks Celery
  • 1 pc Red onion
  • 3 cloves Garlic
  • 1 l Vegetable stock
  • 1 tsp Smoked paprika
  • 400 g Chopped tomatoes (tinned)
  • 2 tbsp Olive oil
  • 1 bunch Fresh parsley
  • 2 pcs Bay leaves
  • 1 tsp Salt
  • 0.5 tsp Black pepper