Preparation: 15 mins | Cooking time: 30 mins | Ready in 45 mins | Servings: 4
This Vegan White Bean Soup was my Grandma’s favourite. Although this recipe is only an adaptation of her original recipe, this has the same taste which reminds me of her always. A bowl of this highly nutritious, very economical, and high in antioxidants soup never fails to give me a nostalgic feeling every time.
Easy to prep and ready in less than an hour, this hearty, very comfy, and flavorful soup is the perfect vegan, gluten-free and oil-free dish that I am pretty sure you’ll love. I enjoy this so much during cold nights alongside a slice or two of my fave crusty bread for a light meal.
4 c. white beans, cooked or 8 ounces dried (use Navy, Lima, Cannellini, Great Northern)
2 c. vegetable broth, or water
1 medium onion, chopped
2 cloves garlic, chopped
1 medium potato, diced
1 medium carrot, diced
1 tsp dried marjoram
1/2 tsp ground paprika
2 tbsp coconut milk
1 tsp dried parsley flakes or 2 tsp fresh leaves chopped
1/2 tsp dried thyme, or 1 sprig of fresh
Pinch ground allspice
1 1/2 tsp salt, or to taste
Pinch Cayenne pepper
1 bay leaf
1 tbsp nutritional yeast flakes
How to make Vegan White Bean Soup
Step 1: Sort and wash 8-ounces of dried beans if using. Soak them in water for at least 8 hours or overnight, covered. On the next day, drain the beans, rinse, and cook in water until soft.
Step 2: In a large pot, add the beans, water, onion, garlic, potato, carrot, marjoram, paprika, coconut milk, parsley, thyme, allspice, salt, cayenne pepper, and bay leaf. Bring the mixture to a boil.
Step 3: Decrease the heat and simmer for about 30 minutes until you have reached your desired thickness. Then, add in the yeast flakes and adjust the seasoning according to taste.
Step 4: When done, remove from the heat and serve immediately. Enjoy!
Energy: 150kcal/627 kJ | Fat: 2g | Protein: 7g | Carbs: 27g
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