Description
A hearty and smoky vegan bean and ‘beef’ soup that combines lentils or mixed beans with mushrooms, tomatoes, and rich seasonings. This satisfying plant-based dish offers all the comfort of classic beef and bean soup without any meat, making it perfect for a nutritious dinner.
Ingredients
Main Ingredients
- 1 cup lentils or mixed beans
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 onion, chopped
- 1 cup mushrooms, chopped
- 1 tbsp soy sauce
- 1 tsp smoked paprika
Instructions
- Sauté onion and mushrooms: Heat a large pot over medium heat and add a small amount of oil or water. Add the chopped onion and mushrooms and sauté for about 5 minutes until they soften and become fragrant.
- Add remaining ingredients: Pour in the diced tomatoes, vegetable broth, lentils or mixed beans, soy sauce, and smoked paprika. Stir everything together to combine.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes, or until the soup thickens and the flavors meld together.
Notes
- For an extra “meaty” texture, add textured vegetable protein (TVP) or vegan crumbles during the simmering stage.
- You can use any mix of beans such as kidney beans, black beans, or chickpeas as an alternative to lentils.
- Adjust the seasoning with salt and pepper according to your taste.
- This soup pairs well with crusty bread or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Dinner
- Method: Stovetop
- Cuisine: American
