Smoky Bean Soup

"This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes. Time does not include soaking overnight. You can do the quick soak method, but may have to cut down the first cook time to 1 hour. If your family is like mine, I would puree the whole thing after it's done, LOL! Then they can't complain about the beans!"
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:
2hrs 10mins




  • Soak the beans overnight in triple the amount of water, rinse well, and wash again.
  • In a large soup pot, place vegetable stock and beans, and simmer for 1 to 1 1/2 hours, covered, until beans are tender and start to become mushy.
  • Add thyme, salt, carrots, onions, celery, pepper and liquid smoke to taste, and simmer for 30 more minutes, covered, stirring several times to prevent scorching on the bottom of the pot.

Questions & Replies

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  1. BumblingBs
    I'm always glad to follow Kumquat the Cat's Friend. We seem to need to sit down and eat together. I love smoke and beans combined. This is freshly made, and it is just what I expected and lovely. Serving it with cornbread, and feeling really good about ushering in my favorite eating season, autumn. Thank you.
  2. lauralie41
    Great bean soup! I did not use the dried beans instead bought canned Bush's great northern beans that I drained and rinsed before adding to the stock and used prepackaged matchstick carrots. Put the rest of ingredients in with 2 tablespoons of liquid smoke and enjoyed a very good bowl of soup.
  3. Kumquat the Cats fr
    Wow, your dad has quite a knack! Super good, we really loved this! I fiddled around with it just a tad though, probably not much affecting the taste. I made half the recipe and added 1 15 oz. can organic great northern beans and 1 15 oz. can organic navy beans. I had run out of dried thyme so I added 1 bay leaf and some chives and dill. Used one tablespoon liquid smoke. Simmered for only 1/2 hour. Did not puree. Very quick and easy for a midweek supper. We also added some white vinegar to each bowl (about 1 tablespoon). Will definitely be eating leftovers instead of breakfast tomorrow (a sign of a great recipe, less than 1/3 left of half the recipe). Definitely a keeper! Do try this... Thanx!


I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
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