Vegan Bean Soup Recipes

SIMPLE VEGAN BEAN SOUP

Steps:

• Heat the oil in a large pot and cook the veggies (the chili pepper, garlic, onion, red bell pepper, green bell pepper and carrot) over medium-high heat until golden brown. Stir occasionally.
• Add the fresh cilantro and cook for one to two minutes more.
• Add the rest of the ingredients and cook for about 10 to 15 minutes.
• Keep in a sealed container in the fridge for up to a week. You can also freeze the soup.

HEARTY VEGAN NAVY BEAN SOUP

Steps:

• Wash and pick over beans.
• Cover with water and soak overnight, or quick soak.
• Discard soaking water, rinse beans and put in a large soup pot.
• Add the 8 cups of water and bring to a boil.
• Cover tightly and reduce heat to a low simmer.
• Add carrots.
• In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
• Add garlic, celery leaves, and cabbage.
• Continue sautéing, adding more liquid as necessary.
• When the mixture has cooked down somewhat, add it to the beans.
• Add tomato sauce, bay leaves, and spices.
• Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
• Remove bay leaves and serve with hard bread and salad.

1-POT VEGAN WHITE BEAN SOUP

Steps:

• In a large pot or Dutch oven, heat the oil over medium-low heat. Once hot, add the onion and cook until translucent - about 2 minutes. Add the garlic, carrots, celery, salt, and pepper and cook until softened and fragrant, stirring occasionally - about 4-5 minutes.
• Add the thyme and stir for one minute. Then add the potatoes, beans, and water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender and the flavors have melded.
• Stir in the kale (optional), then cover and simmer until tender - about 5 minutes. Finally, add the coconut milk and lemon juice and heat through - about 2 minutes. Taste and adjust, adding more salt for balance or more lemon juice for brightness. Optionally, garnish with fresh parsley and serve warm with toasted bread of choice.
• This soup is even better on the second day! Leftovers keep for 3-4 days in the refrigerator or in the freezer for up to 1 month.

VEGAN BEAN SOUP

Steps:

• Heat oil in a pot over medium-high heat. Cook onion, celery, carrots, and garlic until soft, 7 to 10 minutes. Add broth, beans, lemon juice, Italian seasoning, salt, pepper, and cayenne. Reduce heat and simmer for 30 minutes.
• Puree vegetables in small batches in a food processor and return to the pot, or use an immersion blender. Stir in vegan sour cream. Heat through, about 5 minutes. Remove from heat and serve with croutons and vegan Parmesan.