Smoky White Bean Soup

Ingredients

• 2 15.5oz cans of Great Northern Beans, drained and rinsed

• 1 14.5oz can petite diced tomatoes, drained

• 1 – 2 stalks of celery, thinly sliced/diced

• 2 large carrots, diced

• 1 medium yellow onion, diced

• 3 cups of low sodium vegetable broth

• 2 cups of water

• 1 Tablespoon of smoked paprika (regular paprika will not work here because it will not give it that smoky flavor)

• 3 – 4 cloves of garlic, minced

• 1 teaspoon of dried oregano (if you prefer to other herbs feel free to do so)

• 2 Tablespoons of Tomato Paste (I typically buy the kind that’s in a tube and squeeze out what I need, instead of in a can, so not to waste)

• 1 Bay Leaf

• 1 teaspoon of Grade A Maple Syrup (regular syrup will not give the smoky flavor)

• 1 teaspoon of Tamari (optional)

• A few drops of Mesquite Liquid Smoke (optional)

• ¼ teaspoon of ground black pepper

• Salt or to taste

• A good drizzle of Olive Oil

Get Cooking

1. Set a large pot on low to medium

2. Drizzle in olive oil. Add in carrots, onions, and celery and saute until onions become translucent.

3. Add in garlic, dried oregano, and smoked paprika and saute for a couple of minutes. Stir in tomato paste.

4. Add in vegetable broth, water, tomatoes, beans, syrup, tamari, black pepper, salt, bay leaf, and a few dashes of liquid smoke.

5. Let soup simmer on low to medium heat for 30 minutes, stirring occasionally.

6. Remove bay leaf and taste and adjust salt to taste, if needed.

A note from Chef Christa:

To give it a slightly creamier effect, I emulsify a bit of the soup at the very end. Not much….just a little. An easier alternative is to carefully take a cup of the soup and run it through your blender until smooth and pour it back into your pot, giving it a quick stir.