Vegan Dill And Bean Soup Recipes
GREEN STRING BEAN SOUP RECIPE
Creamy but healthy green string bean soup recipe of Romanian origin that is also plant-based, vegan and insanely delicious with tons of flavor from garlic and dill.
Provided by Florentina
Categories Soup
Time 35m
Number Of Ingredients 15
Steps:
- Rinse the beans, discard the ends and snap them in half or smaller pieces to your liking.
- If desired you can steam the beans in advance. Prepare a double boiler with 2 inches of water in the bottom pot. Bring to a simmer and then place the green string beans in the top basket. Cover with a lid and steam for 10 to 15 minutes or until desired tenderness is achieved. Check after 10 minutes to make sure you don't overcook the beans. Remove from the steam and transfer to a bowl. Rinse with ice cold water to stop the cooking process at this point. Refrigerate until ready to use. (Alternatively you can use the 1- pot method below but take good care not to overcook them).
Nutrition Facts : Calories 124 kcal, Carbohydrate 23 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 136 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
VEGAN BEAN SOUP
A delicious vegan bean soup.
Provided by Deva
Categories Bean and Pea Soups
Time 1h
Yield 5
Number Of Ingredients 15
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.
Nutrition Facts : Calories 381.3 calories, Carbohydrate 51.7 g, Cholesterol 0.1 mg, Fat 13.2 g, Fiber 12.7 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 671.9 mg, Sugar 4.8 g
GREEN BEAN DILL SOUP
Make and share this Green Bean Dill Soup recipe from Food.com.
Provided by rosemere
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients to an 8 quart pan and simmer until potatoes are tender.
Nutrition Facts : Calories 98, Fat 0.3, SaturatedFat 0.1, Sodium 15.3, Carbohydrate 22.5, Fiber 8.2, Sugar 3.7, Protein 4.7
VEGAN DILL AND BEAN SOUP
Make and share this Vegan Dill and Bean Soup recipe from Food.com.
Provided by Dominick and Amanda
Categories Vegan
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute carrots, mushrooms, onion, and garlic over medium-high heat for 2-3 minutes in extra virgin olive oil. Add broth (stock mixed with water) and bring to a boil. Add spices, bay leaf, ditalini and beans. Boil for about 5 minutes then reduce heat and simmer.
- Meanwhile, heat about 1 tablespoons of extra virgin olive oil and brown vegan sausage, breaking it apart as it cooks. Once browned turn off heat and add to soup.
- Soup is ready when pasta is cooked.
- Enjoy!
Nutrition Facts : Calories 294.3, Fat 12.3, SaturatedFat 3.9, Cholesterol 25.4, Sodium 795.1, Carbohydrate 30.3, Fiber 3.3, Sugar 7.8, Protein 15
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- *You can certainly use regular (full) sized carrots. I just always buy baby carrots since we are more likely to snack on them if I buy this size. I’ve provided the weight so you can easily change this out if you have or prefer to buy regular sized carrots—doesn’t matter.
- Remove the top (green leafy part) and bottom roots of the leek and slice thin. Also chop up the carrots, celery, and peel and cube the potato. In a large pot over medium/high heat, add the olive oil and those vegetables. Season with the cumin and some salt and pepper. Don’t go crazy with the salt at this stage as we will add more later when we can taste the soup. (So we can add just enough without making it too salty—I’ve made this mistake too many times to count. Ha!) Cook until the leeks are very soft and the potatoes are just beginning to soften, about 6-8 minutes.
- Add the water and bay leaf, cover, reduce the heat to a low simmer, and continue to cook for an hour. You should be able to easily mash a potato piece with the side of a large wooden spoon against the side of the pot by the end of the cooking time here. Remove the bay leaf. Working in batches, use a good blender to puree the soup, or you can use an immersion blender.
- Drain and rinse the beans and add them to the pureed soup as it’s still cooking over low heat. Taste and now season with as much salt and pepper as you think it needs. After about 10 minutes, giving the beans time to warm up, add the chopped dill and finely chopped kale if using. I really like the kale here. It just gives this soup a bit more life, but if you don’t want to buy kale just to use a small amount, you can leave it out (spinach would work well too).
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