Description
A savory and satisfying vegan soup loaded with beans, vegetables, and tender plant-based beef crumbles. Perfect for a comforting weeknight meal that’s both nourishing and delicious!
Ingredients
Vegetables & Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- Optional: 1 cup corn
- Optional: fresh spinach or chopped parsley for garnish
Beans & Tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans or pinto beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
Liquids
- 4 cups vegetable broth
- 1 cup water
Protein & Fats
- 1–1 ½ cups vegan ground beef substitute (Impossible, Beyond, or crumbles)
- 1 tbsp olive oil
Seasonings & Spices
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cumin
- ½ tsp dried thyme
- Salt & pepper to taste
Instructions
- Heat the olive oil: Warm 1 tbsp of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté the vegetables: Add diced onion, carrots, celery, and red bell pepper to the pot and cook for 5–6 minutes, stirring occasionally, until the vegetables soften.
- Add garlic and vegan beef crumbles: Stir in the minced garlic and 1 to 1 ½ cups of vegan ground beef substitute along with smoked paprika, dried oregano, cumin, and dried thyme. Cook for 3–4 minutes until the vegan crumbles brown slightly, enhancing their flavor.
- Add beans, tomatoes, broth, and water: Pour in the drained and rinsed kidney beans, black or pinto beans, diced tomatoes, 4 cups vegetable broth, and 1 cup water. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and simmer for 20–25 minutes to allow the flavors to meld together.
- Season to taste: Add salt and pepper according to your preference, tasting and adjusting seasoning as needed.
- Add optional vegetables and final simmer: If using, stir in 1 cup corn or fresh spinach and let the soup simmer an additional 2 minutes to soften and heat through.
- Serve hot: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy your hearty vegan bean and “beef” soup.
Notes
- For a thicker texture, mash some of the beans into the broth before serving to create a creamier consistency.
- Make the soup spicy by adding red pepper flakes or diced jalapeño according to taste.
- This recipe makes a great meal prep option — store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Use certified gluten-free vegan beef crumbles to ensure the soup is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
