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Vegan Soup Beans

April 4, 2014 By Chuck Underwood 23 Comments

1543shares

Although I have lived here in the Pacific Northwest for the last 16 years or so – my roots are definitely southern.

I was born in the beautiful state of Kentucky, and between my mom, grandmother, and all those aunts, cousins, and uncles – well let’s just say I was introduced to southern cooking at a very early age.

And you know what?  They all shared one thing in common……beans.

Kentucky Soup Beans to be exact.

vegan soup beans

Soup Beans is just the southern way of saying a big pot of Pinto Beans, slow cooked in their own broth , usually flavored with either a ham hock, or a piece of salt pork, and served with a big ole hunk of homemade cornbread.

Oh and don’t forget the ice-cold glass of buttermilk…

It didn’t matter who we were visiting, there was always a big pot of soup beans cooking on the stove.

Sure you can buy a can of pinto beans at the store, but there’s just something about cooking them the old-fashioned way, like mama used to, that makes them taste just like home.

I mean THIS…..   this is definitely NOT what mama used to make!  Yikes!

refried beans

I’ll admit, it’s a fairly long process, cleaning, sorting, soaking, rinsing, and then an all day simmer, but let me tell you it’s worth it.

And inexpensive?

Dried pinto beans are one of the least expensive, healthy, items you can buy in the store.  They’re loaded with protein, fiber, natural fats, calcium, and even iron too.

So although this recipe isn’t exactly like mom used to make – since she wasn’t vegan (and would probably make me get a switch for saying I was) – there are pretty darn close.

So get out the crock pot and let’s make some soup beans!

brandnewvegan

 

5 from 1 vote
vegan soup beans 2
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Vegan Soup Beans

A 'just like my mom used to make' recipe for real, down home, simmer all day, kentucky style soup beans - made for vegans of course. Just add cornbread 🙂

Author: Chuck Underwood
Ingredients
  • 2 cups Pinto Beans (dried)
  • 4 cups Vegetable Broth (low sodium)
  • 1/2 cup Water
  • 1 large Onion (diced)
  • 3 cloves Garlic (minced)
  • 1 tsp Onion Powder
  • 1 tsp Ground Cumin
  • 3/4 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 dash Liquid Smoke
Instructions
  1. Pick over beans removing any twigs, deformed beans, dirt, etc.   Rinse well and then place in a large pot and add just enough water to cover.  Let soak overnight.  

  2. The next day, drain beans and rinse well, and return to pan with enough fresh water to cover.  

  3. Bring beans to a boil.  Boil for 10 minutes and then remove from heat and cover.  Let rest for 1 hour. 

  4. Drain beans one more time and rinse well.  This time place the beans in your slow cooker and add the veg broth, the 1/2 cup water, onion, and spices.  

  5. Cover and cook on LOW 8 to 10 hours or on HIGH for 4 to 5 hours. Keep watch as you definitely don’t want the liquid level to drop too much. If the liquid gets too low – add a bit more water – just enough to keep things covered.

  6. Once they’re nice and soft, blend a cup or so of the beans and broth in a blender and add back to the pot.

  7. Stir and serve.....  preferably with a big ‘ole hunk of vegan cornbread and a Loretta Lynn CD playing in the background 🙂  🙂   Enjoy!

Recipe Notes

Recipe Link ------>  Country Vegan Cornbread 

 


 

Tips are always appreciated! 

 

A 'just like my mom used to make' recipe for real, down home, simmer all day, kentucky style soup beans - made for vegans of course. Just add cornbread :)

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Filed Under: Beans & Legumes, Recipes Tagged With: beans, recipe

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Reader Interactions

Comments

  1. tg3

    October 28, 2014 at 9:46 pm

    Will this recipe work in a 3 1/2-quart crock pot? 🙂

    Reply
    • Chuck Underwood

      October 29, 2014 at 1:53 am

      It might be a bit close…..my largest corning ware dish is 3 quart and this will fill it up. Maybe try cutting the recipe in half the first time just to be safe….

      Reply
  2. diane

    September 6, 2015 at 3:08 pm

    Has anyone made this on the IP just as tasty because the slow cooking probably enhances the flavor….

    Reply
    • Carol

      December 17, 2017 at 11:58 am

      I am going to try it in the IP with “unsoaked” beans as soon as my yogurt is finished!!

      Reply
      • Dawn

        December 22, 2018 at 6:36 pm

        Did you cook this in the IP?

        Reply
        • Chuck Underwood

          December 24, 2018 at 9:39 am

          No. Stovetop

          Reply
    • Judy Shepherd

      December 28, 2018 at 1:24 pm

      Being a tad impatient, I used soaked beans and put all but the salt in the IP on the Beans setting for 25 minutes. I added a sprinkle of salt after cooking was complete. It turned out delicious!

      Reply
      • Cruznv

        March 28, 2019 at 11:56 am

        Thanks for sharing the IP version… I’ve become an impatient cook since I got my IP😜😜

        Reply
  3. Donna McFarland

    April 26, 2017 at 5:28 am

    This is a wonnnderful family pleaser & oh so budget friendly dish Chuck!! Thank you so very much for this!! My roots are W.Virginia & we grew up healthy, well satisfied and strong on food just like this!! YUM!!

    Reply
  4. Vonda Carmack

    July 25, 2017 at 4:50 pm

    I knew you were from Kentucky as soon as I seen the name. I’m from Rockcastle County/ Madison a county with my roots being from Hazard. I now live in NC and everybody calls these Pintos and they toss the broth. I’m trying Veganism out but have been craving soup beans. My mom uses a packet of Goya Ham seasoning (+ bacon grease). But you may want to try it. It’s not healthy by any means but it is yummy flavoring.

    Reply
  5. Jessica Sorenson

    October 3, 2017 at 11:32 am

    These are delicious. I only blended about 1 cup of the cooked mixture at the end, I think next time I’ll blend about 2 cups. Thanks for the recipe!

    Reply
  6. natasha

    January 2, 2018 at 8:06 pm

    The Loretta Lynn CD is definitely the secret ingredient! Saw her in Pike County about 2010 when I was living there and it was great! Thanks for the recipe. Attempting plant based!

    Reply
  7. Francesca

    February 8, 2018 at 3:46 pm

    How many servings does this make? Generous servings of course! I’ve been craving what we in Indiana call Ham and Beans, but without the ham. And this looks yummy. I might substitute Great Northern beans, which is how we had it growing up. I think I’ll have some vegan sausage on the side to add in too. 😊

    Reply
  8. Chuck Underwood

    February 8, 2018 at 4:20 pm

    Many. Like 8-12 – maybe more. Makes a big ole pot 🙂

    Reply
  9. Julie

    April 29, 2018 at 4:31 pm

    Just made these again today. Boy are they good!

    Reply
  10. brooke

    July 24, 2018 at 3:59 pm

    Hi Chuck,

    I’m from WV and we simply call them brown beans (and cornbread). My dad made them every Saturday. Yum! I saw your recipe for corn bread (from your Mexican dish with it on top). Can you share with me the names of other back home dishes you’ve converted into Vegan?

    Reply
    • Chuck Underwood

      July 25, 2018 at 8:12 am

      Biscuits & Gravy, Southern Green Beans, Soup Beans, Cornbread, Chicken Fried Steak, Beef Manhattan, probably a few others

      Reply
  11. Linda

    July 29, 2018 at 12:57 pm

    I really, really loved the way this turned out. My goodness they were delicious. Some vegan recipes I’ve tried have been a let down. Not so with this one. Thank you. I’m the only vegan in a house of four and for once I didn’t mind that no one helped me eat them.

    Reply
  12. Christine

    October 26, 2018 at 5:08 pm

    So simple yet so delicious and satisfying! Beans are nature’s perfect food for sure! A squeeze of lime, tablespoon of nooch and some hot sauce on top and yum!!!

    Reply
  13. Larry Woods

    August 19, 2019 at 7:56 am

    There is no reason this would not work with other kinds of beans, is there? Like black or kidney beans. I am trying to stop buying canned beans, but I don’t want to eat pintos all the time.

    Reply
  14. Wanda

    October 22, 2019 at 7:10 am

    Delicious bean recipe!
    This is a quick version learned from my Nana in NC to soak beans. After you pick, rinse and drain beans, put them in a medium sauce pan. Cover beans with water. Leave sauce pan uncovered. Bring to a boil. Turn off heat. Let beans soak foir one hour. Beans are now ready to cook.

    Reply

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Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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