Nothing warms me up on a chilly evening like a big pot of my Smoky Vegetarian Bean Soup simmering on the stove. The moment that rich, smoky aroma fills my kitchen, I know I’m in for a comforting meal that’s as good for my body as it is for my soul. I first created this recipe when my best friend went vegetarian and I wanted to make something hearty enough to satisfy even my meat-loving husband. Now it’s our go-to when the temperature drops, packed with protein from the black beans and bursting with flavor from smoked paprika, it’s proof that plant-based meals can be just as satisfying as any meaty dish.
Why You’ll Love This Smoky Vegetarian Bean Soup
Let me tell you why this soup has become my cold-weather obsession:
- Protein powerhouse: Those humble black beans pack 12g of protein per bowl, enough to keep you full for hours
- Smoky magic: The smoked paprika gives that irresistible campfire flavor without any meat
- Weeknight easy: Just chop, simmer, and let the pot do all the work (perfect for lazy cooks like me!)
- Wallet-friendly: Dried beans cost pennies, and the whole pot feeds a crowd for less than takeout
Trust me, one spoonful of this cozy soup and you’ll be hooked!
PrintSmoky Vegetarian Bean Soup – 12g Protein Bliss
A hearty and flavorful vegetarian bean soup with a smoky twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
- 2 cups dried black beans
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 strips turkey bacon, chopped (optional)
Instructions
- Soak the black beans overnight or for at least 6 hours.
- Drain and rinse the beans.
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery. Cook until softened.
- Add turkey bacon if using and cook for 2 minutes.
- Add beans, vegetable broth, diced tomatoes, smoked paprika, cumin, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- Season with salt and pepper to taste.
- Remove bay leaf before serving.
Notes
- For a creamier texture, blend half the soup before serving.
- Serve with crusty bread or rice.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Ingredients for Smoky Vegetarian Bean Soup
Here’s what you’ll need to make my favorite meatless comfort food (I’ve probably got half of this in my pantry right now!):
- 2 cups dried black beans, soaked overnight (more on that later)
- 1 onion, diced, yellow works great, but use what you’ve got
- 2 cloves garlic, minced, fresh is best, but I won’t judge if you use pre-minced
- 1 carrot & 1 celery stalk, diced, my soup’s “hidden veggie” trick
- 4 cups vegetable broth, low-sodium so we can control the salt
- 1 can diced tomatoes, juice and all for extra flavor
- 1 tsp each smoked paprika & cumin, the smoky magic makers!
- 1 bay leaf, don’t skip this, it’s the secret background note
- 2 tbsp olive oil, for sautéing those veggies just right
- 2 strips turkey bacon, chopped (optional), gives that extra smoky punch if you want it
See? Simple ingredients that come together for something truly special. Now let’s get cooking!
How to Make Smoky Vegetarian Bean Soup
Alright, let’s get that pot bubbling! I promise this is easier than it looks, just follow these simple steps and you’ll have a pot of soul-warming soup in no time.
Preparing the Beans
First things first, those beans need some love! I always soak mine overnight (just cover with water by 2 inches). In a rush? Try the quick soak: boil for 2 minutes, then let sit for 1 hour off heat. Either way, don’t skip draining and rinsing, it helps prevent any… ahem… musical after-effects!
Building the Soup Base
Heat your olive oil in a big pot over medium heat, my trusty Dutch oven works great here. Add the onions, garlic, carrot, and celery (the “holy soup trinity” as I call it). Cook until they’re softened and smell amazing, about 5 minutes. If using turkey bacon, toss it in now, let it get slightly crispy to boost that smoky flavor we love!
Simmering to Perfection
Now the fun part! Add your soaked beans, broth, tomatoes, and all those gorgeous spices (yes, including that bay leaf, just remember to fish it out later!). Bring to a boil, then reduce to a gentle simmer. Let it bubble away for about an hour, you’ll know it’s done when the beans are tender but not mushy. Pro tip: Taste as you go and adjust seasonings, sometimes I add an extra pinch of smoked paprika if I’m craving deeper flavor!
Tips for the Best Smoky Vegetarian Bean Soup
After making this soup countless times, I’ve picked up some tricks that take it from good to wow:
- Creamy magic: Blend half the soup before serving, it thickens the broth while keeping some whole beans for texture
- Smoke control: Start with 1 tsp smoked paprika, then add more to taste, it gets stronger as it simmers!
- Leftover love: Soup tastes even better next day, store in fridge up to 3 days (the flavors really marry overnight)
- Freezer hack: Portion cooled soup in freezer bags laid flat, they stack neatly and thaw in a flash
These little tweaks make all the difference, try them and taste the magic!
Serving Suggestions for Smoky Vegetarian Bean Soup
Oh, the fun part, dressing up this already-amazing soup! My absolute favorite way is with thick slices of crusty bread for dipping (day-old baguettes work wonders). For heartier meals, spoon it over rice, the grains soak up that smoky broth beautifully. And don’t get me started on toppings: diced avocado, a dollop of sour cream, or even some shredded cheese take it to the next level. Honestly? It’s delicious straight from the pot too, no fancy extras needed!
Storing and Reheating
Here’s the beautiful thing about this soup, it practically gets better as it sits in your fridge! Just cool it completely (I leave mine uncovered for about 30 minutes), then store in airtight containers. It’ll keep happily for 3 days in the refrigerator. For longer storage, freeze portions in freezer-safe bags (lay them flat to save space, trust me, this trick changed my freezer game!). When you’re ready to enjoy, reheat gently on the stovetop with a splash of broth to bring back that perfect soupy consistency. Oh, and that heavenly aroma will make your kitchen smell amazing all over again!
Smoky Vegetarian Bean Soup Variations
One of the best things about this soup? It’s a perfect canvas for creativity! When I’m feeling adventurous, I’ll toss in a couple handfuls of fresh spinach during the last 5 minutes of cooking, it wilts down beautifully and adds a pop of color. Want to mix up the beans? Try pinto or kidney beans instead of black beans (just adjust cooking time accordingly). For an extra smoky punch, a few drops of liquid smoke does wonders, but go easy, a little goes a long way! The possibilities are endless, so don’t be afraid to make it your own.
Nutritional Information
Here’s the skinny on this hearty soup (all values per serving): about 250 calories, 12g plant-based protein, and a whopping 10g fiber to keep you full! Remember, nutrition varies based on your specific ingredients and brands. That said, this soup’s always a nutritional win in my book!
FAQs About Smoky Vegetarian Bean Soup
After years of making this soup for friends and family, I’ve heard all the questions! Here are the ones that come up most often:
Can I use canned beans instead of dried?
Absolutely! Swap in 3 cans (15 oz each) of drained black beans. Skip the soaking step and reduce simmer time to just 20 minutes, the beans are already tender!
How do I make this fully vegan?
Easy peasy! Just omit the turkey bacon, the smoked paprika gives plenty of flavor on its own. For extra richness, stir in a tablespoon of tahini at the end (my secret vegan trick!).
My soup turned out too thick, help!
No worries! Simply add more vegetable broth until it reaches your perfect consistency. I like mine thick enough to stand a spoon in, but my husband prefers it more broth-y, it’s totally customizable!
Can I make this in a slow cooker?
You bet! After sautéing the veggies, throw everything in your crockpot and cook on low for 6-8 hours. The beans get so creamy this way, just divine!
Ready to make this soul-warming soup your own? Try the recipe and tell me your favorite twist in the comments below, I love hearing your creative ideas! If you are looking for more inspiration for hearty meals, check out Family Tastes for great ideas.