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Vegan Smoky White Bean Stew served
Healthy and warming bean stew with fresh herbs and smoked paprika

Smoky White Bean Stew

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups Quick Meals
Who said bean soup needs ham hocks? The magic of this recipe is 'pimentón', Spanish smoked paprika. This spice sneaks the aroma of oak smoke into the dish, perfectly imitating smoked meats, while the starch from the beans and fiber from the vegetables ensure a thick, creamy texture.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Large pot or Dutch oven
  • Sharp knife for chopping vegetables

Instructions

1 ✓

If using dry beans: soak overnight, then cook until tender. If using canned: rinse thoroughly. Dice the onion, celery, and carrots finely (mirepoix base).

Tip: Uniform vegetable cubes ensure everything cooks at the same time and you get a bit of everything in every spoonful.
2 ✓

Heat oil in the pot, add onion, carrots, and celery. Sauté over medium heat for 8-10 minutes until softened and sweet-smelling.

Tip: This base (sofrito) provides the flavor depth of the soup.
3 ✓

Add crushed garlic and smoked paprika. Stir quickly (30 seconds).

Tip: Careful! Paprika burns quickly and becomes bitter, so expose it to direct heat only briefly.
4 ✓

Pour in the tomatoes and broth. Toss in the bay leaves. Simmer gently for 15 minutes until vegetables are completely tender.

Tip: The acidity of the tomatoes 'wakes up' the earthy flavor of the beans.
5 ✓

Add the cooked beans and simmer for another 5-10 minutes to let flavors meld.

Tip: If you like it thicker, blend a ladleful of soup and pour it back – the bean starch will thicken it.
6 ✓

Remove bay leaves, sprinkle with fresh parsley, and serve.

Tip: Dipping a slice of toast is allowed!

Recipe FAQ

Can I use canned beans?
Yes, it's actually recommended for speed. Canned beans are already cooked, so you just need to warm them through with the flavors. If using dry beans, prep time increases by 8-12 hours (soaking) plus 1 hour cooking.

Ingredients

  • 10 oz Dried White Beans (or 2 cans)
  • 2 whole Carrots
  • 2 stalks Celery
  • 1 whole Onion
  • 3 cloves Garlic
  • 4 cups Vegetable Broth
  • 1 tsp Smoked Paprika
  • 1 can Diced Tomatoes (14.5 oz)
  • 2 tbsp Olive Oil
  • 1 bunch Fresh Parsley
  • 2 whole Bay Leaves
  • 1 tsp Salt
  • 1/2 tsp Black Pepper