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 hr
Cook Time 1 hr
Total Time 2 hrs
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

Directions 

  • 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! 
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