Bosnian Grah bean soup (plant-based)

5 from 1 vote

This is a rich, smoky stew filled with beans, veggies, and tender chunks of vegan meat or tofu.

If you need a bowl of healing comfort food, this is it.

I wish you much ease and peace in your day today.

Prep Time 1

Cook Time 1

Total Time 2

Course Main Course, Soup

Cuisine Bosnian

Keyword beans, comfort food, gluten-free, plant-based, soup, veggies

Ingredients

2 cup dry white cannellini beans, soaked and boiled until tender, or 2 cans, drained and rinsed
1 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp thyme or oregano
1 medium carrot, chopped
1 bell pepper, chopped
250g package vegan beef chunks, chopped into small pieces (can substitute tofu)
1 Tbsp tamari or soy sauce
1 Tbsp nutritional yeast
1 Tbsp red wine or port (optional)
Salt and pepper to taste
1 bay leaf
1 Tbsp tomato paste
2 Tbsp flour or cornstarch
4 cups water
2 handfuls baby spinach, chopped

If you're using dry beans, soak them in water for at least an hour and then pre-boil them for at least an hour before adding to the soup.
In a large pot, heat the olive oil over medium heat. Add the onion, stir often, and cook for about 5 minutes until it softens and starts to brown.
Mix in the garlic, smoked paprika, thyme or oregano, carrot, bell pepper, and vegan meat chunks. Stirfry for another 5 minutes or so to start to soften the veggies and brown the vegan meat.
Next, add the tamari, nutritional yeast, red wine, salt and pepper, bay leaf, tomato paste, flour, water, and beans. Mix well, cover, and bring to a boil.
Then the heat down to low and simmer for at least 1 hour to develop the flavors, then add the baby spinach, taste to adjust salt, and serve hot. Enjoy your bowl of comforting love!

Notes

Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love!