Soups are a magical dish of ingredients that combine in a simmering pot to bring you a bowl of warm comfort food. The smokiness that ham adds to any soup brings the dish to the next level of savory goodness. This Ham and White Bean Soup version is made with all vegan ingredients. The ham is substituted with vegan ham, still adding that smoky flavor to the dish with less saturated fats and cholesterol. Vegan ham is famous and sold widely with various brands to choose from. Most are made with soybeans and spices and can be found sliced and whole, especially during the holiday season.
White beans add all-important iron, fiber, and protein to the soup with the addition of traditional soup ingredients of onion, garlic, tomatoes, carrots, celery, fresh rosemary, vegetable stock, and smoked paprika for even more flavor. Ladle this savory soup into a bowl or mug with a side of crusty bread. You will be feeling relaxed and satisfied in no time. Leftover soups always taste better the next day and are a quick, easy meal to take with you on a busy day at the office. Soups also freeze extremely well for up to 3 months in airtight containers or freezer bags.
* Dried beans are used in this recipe and soaked in water overnight. To speed up this process, you can substitute canned white beans and double the amount to 2 cups of beans or two tins.
- 1 cup Dried White Beans, soaked in water overnight
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, medium diced
- 1 1/2 teaspoons Sweet Smoked Paprika
- 3 cloves Fresh Garlic, minced
- 1 cup Vegan Ham, small diced
- 2 medium Carrots, peeled and medium diced
- 3 medium Roma Tomatoes, seeds removed and diced
- 2 stalks Celery, medium diced
- 2 Bay Leaves
- 1 sprig Fresh Rosemary, chopped
- 6 cups Vegetable Stock, either homemade or store-bought
- 1 teaspoon Sea Salt
- 1/4 teaspoon Fresh Cracked Black Pepper
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