Bean soup is one of my favorite comfort foods in the winter since I was a kid. Since we were about to enter the cold season it’s the perfect time for another heart warming bean soup recipe.

 

Shall we?

This version is perfect to support your health if you feel a bit under the weather, with the abundance of onions, garlic and chilis added that help you boost your immune system. The added herbs give a Mediterranean twist to the flavor, while the smoky paprika powder and the vegan sour cream still keeps the authentic Hungarian flavors. If you use dried beans, don’t forget to soak them overnight.

 You can use other kind of beans as well, but I prefer to mix white beans with red beans, and if I have at hand, every other kind of beans.

The inspiration of this recipe comes from the authentic Hungarian bean soup recipe my late grandmother used to make, but this version is way more quick and way more healthy with less fat and without thickening flour. For me, being a wild woman in the kitchen also means to let my creativity flow and allow whatever comes through drive my hands as I cook. It’s been so long since I’ve had that dish, but I’ve always been drawn to smoky, spicy, earthy flavors. This soup fits all of those categories.

For serving,I usually go for toasted gluten free bread with margarine, onion and herbs but you can also make your own, home made soup pasta and cook with the soup. I also love to mix in vegan sour cream, which is entirely optional but adds another wave of flavor I adore to this dish.

I hope you LOVE this recipe! It’s:

 

Hearty
Smoky
Spicy
Tender
Healthy
Quick + easy
& Insanely delicious

This is a beautiful soup but very filling, so if you have a sweet tooth it would pair especially well with my super easy gluten free vegan nectarine+plum cake with marzipan, gluten free vegan rhubarb and juniper pie, gluten free vegan citrus and polenta cake with rosemary, vegan bejgli, and gluten free vegan Hungarian Mákos Guba a.k.a. poppy seed bread pudding.

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #wildinthekitchen on Instagram so we can see. Stay Wild, Sisters! 🐺

GF Vegan Smoky 3 Bean Soup

Ingredients
  • 1 can/200g Ayacote Blanco beans
  • 1 can/200g Cannellini beans
  • 1 can/200g Red Kidney beans
  • 3 tbsp olive oil
  • 1 small shallot, finely chopped
  • 1 white onion, finely chopped
  • 1 green onion, finely chopped
  • 2–3 cloves garlic, minced
  • 1–2 bay leaf
  • 6–10 cups veggie broth
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1 tsp smoked paprika powder
  • ½ tsp chili flakes
  • 1 tbs GF soy sauce or tamari
  • to taste freshly cracked pepper
  • to serve vegan sour cream
Instructions
1. Soak the dried beans overnight in lots of warm water with 1 tablespoon of salt dissolved in the water. Before  cooking the beans, drain and rinse them.
 
2. If you use canned beans, you can decide if you use the brine or the salty water they are stored in or discard it. I added it to the soup, so I didn’t need extra salt or that much veggie broth. If you discard it you might need to add more broth.
 
3. Using a large pan heat up the olive oil over medium heat.
 
4. Add in chopped onions and sautée until they turn golden brown, stir frequently.
 
5. Add in garlic and stir for another 2 minutes.
 
6. Add herbs, chilies and bay leaf, combine well. Remove from heat and stir in paprika powder (if you don’t remove it from the heat the paprika can get burned easily and taste bitter).
 
7. Pour in the veggie broth and add the beans. Mix well. Season with pepper and cook over medium heat for about 15-20 minutes. If you use soaked beans you’ll need more time. Cook until beans are tender.
 
8. Once soup is boiling, lower the heat to a simmer.
 
9. Turn off the heat when soup is ready and stir in soy sauce or tamari. I think it will be salty enough so you don’t need to add extra salt, but taste and adjust seasoning just in case.
 
10. Serve the soup with vegan sour cream and/or GF bread on the side.

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