I am still loving this soup season and have another wonderful soup recipe to share with you! One of my all-time favorite soups growing up was Bean with Bacon soup. It was so comforting to dip my piece of toast into that rich, smoky soup and feel that all was right in my little world. Well my friends, I have re-created that little bit of soup peace right here! I have kept the beans but got rid of that artery clogging bacon. (Ew…gross!) You will love how simple this recipe is and how easy it is to put together in one pot. But most of all, you will love how this soup tastes! It is thick, rich, and filled with a nice smoky depth. This soup is full of fiber, vitamins, minerals, and it will keep you full for hours – bonus around my house! This soup just may top my all-time favorites list…ENJOY!
1/2 onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
4 garlic cloves, minced
3 cups vegetable broth
3 (15-ounce) cans cannellini beans, rinsed and drained
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
In a large stockpot over medium-high heat, sauté the onion, celery, carrots, and garlic in a small amount of grape seed oil or water until tender, about 10 minutes.
Combine 1 1/2 cups of vegetable broth and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.
Add the blended beans to the vegetables in the pot, along with the remaining 1 1/2 cups of vegetable broth, 1 can of whole beans and all the seasonings. Simmer on low for 20 to 30 minutes – allowing the flavors to blend. Serve hot.