Vegan One-Pot Adzuki Bean Soup with Smoked Paprika
This hearty, deeply flavored soup is exactly the kind of bowl you want on a cold weeknight — rich, smoky, and satisfying without a single animal product in sight. Adzuki beans bring a naturally creamy texture and a subtle earthiness that soaks up the smoked paprika and cumin beautifully, making the broth taste like it simmered all day even when it hasn't. The classic mirepoix of onion, carrot, and celery builds a solid savory base, while tomato paste and diced tomatoes add body and a gentle acidity that keeps everything balanced. A squeeze of fresh lemon juice stirred in at the end brightens the whole pot and ties the spices together in a way that feels surprisingly elegant for a one-pot meal. Everything comes together in a single Dutch oven with pantry staples, so cleanup is minimal and the whole process is genuinely low-stress. It makes four generous servings, which means leftovers for lunch the next day — and this soup only gets better as it sits.
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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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