The unseasonably warm weather has turned seasonably cold. Perfect time for soup.
Most smokey bean soup recipes use a ham hock to get the smokey flavour. I`ve made a vegetarian version which uses smoked paprika and liquid smoke to get the smokiness.
I made it super fast by using these TruRoots organic sprouted beans I found at Costco, which require no soaking.
You can use dried beans you have soaked, or a few cans of beans instead if you can`t find these.
1 tsp olive oil
1 onion, diced
3-4 cloves garlic, minced
2 zucchini, diced
.5 tsp smoked paprika
.5 tsp salt
A few drops liquid smoke, to taste
2 cups sprouted bean mix (or 4 cups cooked or canned beans)
1 28oz can diced tomatoes, with juice
2-3 bay leaves
1 litre low sodium vegetable stock
4 cups water
Pinch cayenne pepper (optional)
Salt and pepper, to taste
Pour oil into a large pot set over medium heat. Add onion and sweat for a few minutes. Next, add garlic, zucchini, paprika, liquid smoke and salt and cook for another 5 minutes or so. Stir in beans, tomatoes and juice
bay leaves, stock and water. Bring to a boil and then turn heat down to low and simmer for about 20 minutes. Adjust seasoning as desired. Use a hand blender and pulse puree some of the beans and veggies until you have a nice, thick soup (or alternatively transfer about two-thirds to a food processor and pulse (don`t do this when soup is really hot!). Keeps for a few days in fridge, or can be frozen.