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!
Calories: 100kcal, Carbohydrates: 11g, Protein: 2g, Fat: 0.3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Sodium: 868mg, Potassium: 197mg, Fiber: 2g, Sugar: 5g, Vitamin A: 5027IU, Vitamin C: 4mg, Calcium: 31mg, Iron: 1mg