VEGAN CROCKPOT WHITE BEAN SOUP WITH VEGETABLES
This white bean vegetable soup uses simple ingredients that are probably in your pantry right now. Plus it will be one of the easiest meals you make all week.
Provided by Kathy Hester
Categories Main Course Soup
Time 8h15m
Number Of Ingredients 10
Steps:
- This recipe uses a 4 to 5 quart slow cooker.
- Add all the ingredients except for the salt and pepper to your slow cooker.
- Cook on low 7 to 9 hours.
- Before serving add salt and pepper to taste.
Nutrition Facts : Calories 207 kcal, Carbohydrate 39 g, Protein 13 g, Fat 1 g, Sodium 959 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
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.
Nutrition Facts : ServingSize 1 serving, Calories 290 kcal, Carbohydrate 46.8 g, Protein 12.2 g, Fat 6.8 g, SaturatedFat 3.9 g, Sodium 910 mg, Fiber 9.1 g, Sugar 4 g, UnsaturatedFat 2.2 g
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