Vegetarian 17 Bean Soup Recipe 425

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NOURISHING WHITE BEAN SOUP



Nourishing White Bean Soup image

This vegetarian White Bean Soup is soothing and delicious. We use canned white beans for this recipe so it's a quick and easy soup to pull together.

Provided by The Harvest kitchen

Categories     Soup

Time 30m

Number Of Ingredients 13

3 tablespoons extra virgin olive oil
1 onion, chopped
2 green onions, chopped
4 cloves garlic, minced
2 carrots, grated on a box grater
2 celery stalks, chopped
2 15 ounce cans cannellini beans, drained
1 fresh rosemary sprig (or 1/2 teaspoon dried)
1 bay leaf
2-1/2 teaspoons Italian herbs
1 1-inch piece Parmesan cheese
4 cups low-sodium vegetable broth
salt and ground black pepper to taste

Steps:

  • Het the olive oil in a large Dutch oven.
  • Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
  • Stir in the Italian herbs
  • Add the beans, rosemary sprig and bay leaf
  • Pour in the vegetable broth.
  • Cover and simmer on low heat for about 20 minutes.
  • Discard bay leaf and rosemary sprig
  • Using a stick blender blend the soup until it's smooth and creamy.
  • Season with freshly ground black pepper and sea salt.
  • Serve with a drizzle of olive oil, some parmesan cheese and torn croutons.

Nutrition Facts : Calories 291 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 10 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 242 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

VEGETARIAN 15-BEAN SOUP



Vegetarian 15-Bean Soup image

A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.

Provided by tamara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 10h5m

Yield 20

Number Of Ingredients 14

1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
2 tablespoons olive oil, or more as needed
1 large onion, diced
12 carrots, peeled and chopped, or more to taste
15 crimini mushrooms, sliced, or more to taste
7 stalks celery, chopped, or more to taste
6 leaves dinosaur kale, chopped
4 leaves red Swiss chard, chopped
3 large cloves garlic, minced
12 cups vegetable broth
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  • Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
  • Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g

EASY VEGETARIAN/VEGAN BLACK BEAN SOUP



Easy Vegetarian/Vegan Black Bean Soup image

Hearty, yummy, and healthy! This is a really easy soup to make, it cooks really fast without many steps, and is very rich with black beans. Some fresh cilantro would make a nice replacement to the coriander but I usually don't have it on hand, so I used dry spices for everything but it came out great. I like my soups with a tad of salt, but you can omit the salt if you're watching your sodium intake or lower it/replace with something like SaltSense. It's very pleasant and mild, though you could probably put some Bayou Blast or red cayenne in the spice mixture if you want it hotter. Yields about 2-3 small servings.

Provided by the80srule

Categories     Black Beans

Time 20m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 8

1 1/2 cups vegetable broth
1 (16 ounce) can black beans
2 teaspoons olive oil
1 1/2 teaspoons onion powder
1 pinch garlic powder
1/2 teaspoon ground oregano
1 teaspoon ground coriander
1/4 teaspoon kosher salt

Steps:

  • Rinse and drain the black beans. Put the vegetable broth in a saucepan and let it come to a low boil, then put the beans in and stir them in well.
  • Add the oil and stir it inches Add all the dry ingredients (which is pretty much everything else) and raise the heat.
  • Let it simmer on medium heat for 15 minutes.

JUDY'S VEGETARIAN BLACK BEAN SOUP



Judy's Vegetarian Black Bean Soup image

This recipe is one from my friend Judith, who is a vegetarian. It's very tasty, and even carnivores won't miss the meat.

Provided by Berts Kitchen Witch

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 small onion (finely chopped)
3 garlic cloves (minced)
1/2 green bell pepper (finely chopped)
1/2 red bell pepper (finely chopped)
1/2 cup celery (chopped)
2 (15 ounce) cans black beans
2 (15 ounce) cans Mexican-style tomatoes
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 cup sour cream

Steps:

  • Heat olive oil in a skillet.
  • Add onion, bell peppers, celery,and garlic.
  • Sauté until tender (about 5-6 minutes).
  • Drain and rinse black beans.
  • Combine sautéed vegetables, water, undrained tomatoes and black beans in a large sauce pan.
  • Stir in the salt, pepper, coriander and cumin.
  • Simmer over a medium-low heat for 15 minutes, stirring occasionally.
  • Place 1/2 of the pan contents into a blender and purée.
  • Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes).
  • Ladle into serving bowls and top each bowl with one TBS sour cream.

Nutrition Facts : Calories 376.5, Fat 14.4, SaturatedFat 3.5, Cholesterol 6.3, Sodium 1166.3, Carbohydrate 49.6, Fiber 14.6, Sugar 2, Protein 16.3

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