5 from 1 vote
vegan soup beans 2
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
  • 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
  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!