If you’re looking for a warm and filling soup that’s also vegan-friendly, this cumin-spiced white bean soup is sure to satisfy. Made with simple ingredients like cannellini beans, onions, and garlic, it’s easy to make and packed with flavor.
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 cups vegetable broth (or water)
- 3 cans cannellini beans (15 ounces each), drained and rinsed
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent.
- Add the minced garlic and cook for another minute or two.
- Stir in the ground cumin, smoked paprika, salt, and black pepper.
- Pour in the vegetable broth or water.
- Add the drained cannellini beans to the pot.
- Bring everything to a boil then reduce heat to low; cover with a lid partially covering while cooking for about twenty-five minutes till fully cooked through.
The total cooking time for this recipe is approximately thirty minutes.
Here are some pro-tips that will help you make this recipe perfectly every time:
- For optimal flavor use high quality smoked paprika as it elevates this dish significantly
- Make extra of this soup so you can enjoy it throughout your week
- Use an immersion blender if preferred creamier texture of soup
Adjust seasonings according to your taste preferences by adding more salt or spices such as chili powder
Recommended Tools To Make This Recipe:
These are some recommended tools to help you make this recipe:
- Large soup pot
- Immersion blender (optional for creamy texture)
- Measuring cups and spoons
To sum up:
This cumin-spiced white bean soup is a hearty and delicious vegan meal that’s easy to prepare. With simple ingredients like cannellini beans, onions, and garlic, it packs plenty of flavor while remaining healthy and nutritious. Make sure to use high-quality smoked paprika for optimal smoky taste!
FAQ 1: Can I use canned white beans instead of dried ones?
Answer: Yes, you can use canned white beans to save time. If using canned beans, drain and rinse them well before adding them to the soup. You would need approximately 3 (15-ounce) cans of white beans to substitute for the dried ones in this recipe.
FAQ 2: Can I freeze this soup?
Answer: Yes, you can freeze this soup for later consumption. Let it cool down completely first and then store it in an airtight container or freezer-safe bag. It will keep well in the freezer for up to 2 months. When ready to reheat, thaw it overnight in the refrigerator or reheat on low heat on the stovetop until heated through.
FAQ 3: Can I make any adjustments if my soup turns out too thick or too thin?
Answer: Yes, you can adjust the consistency of your soup according to your preference by adding more liquid or reducing it further as needed. If your soup is too thick, simply add more water or vegetable broth until desired consistency is reached. If your soup is too thin and watery, simmer it uncovered on medium-low heat for a longer time until some of the liquid evaporates and desired thickness is achieved.
I hope that helps!