Today, I have decided to share my favourite bean goulash soup recipe with you all. Honestly, I don’t even know, why I haven’t done it yet, but here we are, finally.
This is hands down the best soup ever. And it doesn’t require any crazy cooking skills, so it’s good for beginners too.
(Trust me. I know all about being a beginner in the kitchen. If I can make this, anyone can make it.)
Vegan Bean Goulash Soup Recipe (Gluten-Free)
But first of all, let’s talk about beans a little bit.
As a vegan, beans are my best friends really. And I’m not even obsessed with the “getting enough protein” aspect. Beans are just great. They have a crazy amount of fiber, so they will really fill you up. And they are so healthy. There are a lot of healthy nutritions in beans like, several Vitamin B-s, iron and magnesium (also 9 grams of protein!).
When I was starting out as a vegan, I got burnt out of beans and rice quicker than you could say “a balanced plantbased diet”. And this burn out is still in place. But, it’s different with soups. I love soups so much.
There is a method that makes this one incredibly delicious and unique. You have to simmer the powdered sweet pepper a little bit on oil. It gives the soup its color and brilliant taste.
You have to be careful though, because the pepper gets burnt really quickly. Make sure to stir it while simmering and only for a short amount of time (1 minute tops).
With the kind of beans I buy at the farmer’s market, it usually takes around 2 hours for them to be soft, but it varies. I usually taste test them every 30 minutes, just to be sure.
But, enough with the chit-chat. I know you are all here for one thing, and one thing only. For a satisfying and delicious meal, that will leave you satisfied and healthy. So, without further ado…
Crazy Good Vegan Bean Goulash Soup Recipe (Gluten-Free)
Prep time: overnight
Cooking time: 3 hours
- 400g dry pinto beans
- 1 yellow onion chopped or whole
- 1 medium carrot sliced
- 1 medium parsnip sliced
- 1 whole tomato
- 2 medium potatoes
- 1-2 tablespoon powdered sweet pepper
- 1 tablespoon all-purpose soup seasoning
- 4-5 bay leaves
- 2 tsp ground cumin
- 1 tbsp oil
- 2 tsp black pepper
- 1 tbsp pink himalayan salt
- 5 cups of water
- Soak the dry beans overnight. (The more you soak them, the sooner they will become soft while cooking. I prefer 10-12 hours.)
- Chop up the onion.
- Heat up 1 tablespoon of oil on medium heat and caramelize the onion a bit.
- While simmering on low, pour the powdered sweet pepper on the oil and stir it for 1 minute, letting it to brown.
- Put the beans, the sliced carrots and parsnip in to the bowl (I use this pot). Pour the water on it.
- Season the water (except the salt) then bring to boil.
- Let it boil for 2-3 minutes, then turn to low heat.
- After 1 hour, put the chopped up potatoes and the salt into the soup.
- While cooking, taste the soup whether it’s ready.
- Serve and enjoy! 🙂
Which is your favorite recipe involving beans? Share with us in the comments!