Ingredients
Base Ingredients:
- 1 large white onion, fine dice
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 2 cups low-sodium vegetable broth
- 2 cups water
Vegan Ham Hock Ingredients:
- 1 Tablespoon reduced-sodium tamari
- ½ teaspoon hickory liquid smoke
- 1 teaspoon pure maple syrup (adjust to taste)
- 2 teaspoons tahini
- ¼ teaspoon molasses
- ¼ teaspoon apple cider vinegar
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- ½ teaspoon smoked paprika (optional, adjust to taste)
- ¼ to 1 teaspoon sea salt (optional, adjust to taste)
- Pinch to ¼ teaspoon black pepper (optional, adjust to taste)
- 2 bay leaves
Other Ingredients:
- 3 cans (15.25 oz each) pinto beans, drained and rinsed
Serving Ideas:
- Cornbread
- Crusty bread
Instructions
- Sauté the Onions: In a large stock pot, heat over medium-high and add the diced white onions. Cook for 7 to 9 minutes until they soften, adding a splash of water if needed to prevent burning.
- Add Garlic and Tomato Paste: Lower the heat to medium, add minced garlic and tomato paste to the onions, sauté and stir constantly for 1 minute to develop flavor.
- Add Base and Vegan Ham Hock Ingredients: Pour in the low-sodium vegetable broth, water, and all vegan ham hock ingredients except bay leaves. Stir well to combine flavors thoroughly.
- Bring to Boil and Add Beans: Increase the heat to bring the mixture to a boil. Once boiling, add the drained and rinsed pinto beans, stir well, then immediately reduce heat to a low-percolating boil.
- Simmer the Soup: Tuck in the bay leaves and let the soup simmer uncovered on medium heat for 20 minutes, stirring occasionally to prevent sticking and help flavors meld.
- Rest to Marry Flavors: Remove the pot from heat and let the soup sit undisturbed for 10 minutes, allowing the flavors to fully develop.
- Final Touches and Serving: Remove and discard the bay leaves, then serve the soup hot alongside cornbread or crusty bread for a complete and satisfying meal. Enjoy!
Notes
- Adjust the maple syrup, smoked paprika, salt, and pepper to your taste preference for sweetness and smokiness.
- Use low-sodium vegetable broth and tamari to control salt content.
- The soup thickens slightly as it rests; stir before serving.
- Leftovers store well in the refrigerator for 3-4 days and reheat gently on stovetop.
- For extra protein, add cooked vegan sausage slices or additional beans.
- This recipe is naturally gluten-free if serving with gluten-free bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
