Ingredients
Scale
1 onion, diced
1 tbsp vegetable oil (optional)
1.5 cups of diced carrots
1 small chili, minced
4–5 cloves of garlic, minced
2 tbsp sweet paprika powder
1 tsp smoked paprika
1.5 cups of dry beans, soaked
2 cups of diced potatoes
4–5 cups of vegetable broth
2 bay leaves
1 cup of diced smoked tofu
1/3 cup of unsweetened plant milk
2 tbsp flour of your choice (I used brown rice flour)
salt, pepper
to serve:
vegan sour cream or yogurt
chopped, fresh parsley
Instructions
- Heat up oil in a large pot, then add onion and carrots, and sauté for 5-10 minutes, until onion turns translucent. Alternatively sauté veggies on water/vegetable broth, stirring occasionally to avoid burning.
- Add paprika powder, chili, and garlic, and cook for about 30 seconds, stirring occasionally, until paprika is fragrant. Be careful, paprika burns very quickly.
- Add beans, potatoes, and bay leaves to the pot, and cover with broth or water. Season with salt and pepper.
- Bring to a boil, then reduce heat, cover, and cook until beans are completely soft. Cooking time heavily depends on the type of bean you use, with these ones it took 2.5 hours, with a smaller type it can take less than an hour.
- Once beans are cooked, add smoked tofu, and cook for another 10-15 minutes. Discard bay leaves, and adjust seasoning with salt and pepper, if needed.
- Whisk together milk and flour in a small bowl. Pour mix into the soup, and cook for 1-2 more minutes, until soup slightly thickens.
- Serve warm with vegan sour cream and parsley on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 3 hours