Honey Free Vegan One-Pot Adzuki Bean Soup with Smoked Paprika
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.7(7)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) adzuki beans, drained and rinsed
- 4 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic, smoked paprika, cumin, thyme, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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