Smoky Vegan BBQ Soup

Introduction
Warm up with a bowl of smoky vegan soup that packs a punch of rich, barbecue flavors. This soup combines the heartiness of beans and the robust taste of smoked paprika and liquid smoke, creating a comforting yet entirely plant-based dish.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon liquid smoke
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until the onion is translucent.
- Stir in the bell pepper, carrots, and celery, cooking until they begin to soften.
- Sprinkle in the smoked paprika and cumin, cooking for another minute until fragrant.
- Mix in the tomato paste, crushed tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add the black beans and liquid smoke. Simmer for an additional 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Serve this smoky vegan soup with a side of crusty bread for dipping, and enjoy a cozy, satisfying meal that's perfect for any chilly day.
Emily
Nutritionfacts | Calories: 200, Fat: 3g, Carbohydrates: 35g, Protein: 8g |
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Preparation Time | 40 minutes |
Allergy Information | None |