Quick Baked Bean Soup Vegetarian Food

QUICK AND EASY VEGETARIAN BLACK BEAN SOUP

Steps:

• Mash one can of black beans with a potato masher. Or, pulse the beans in a food processor with a little bit of extra water if needed until they are mostly smooth.
• Pour both cans of beans into a medium-sized saucepan.
• Add vegetable broth, salsa, and chili powder.
• Bring to a boil.
• It's ready to serve once it has come to a boil.
• If desired, serve the black bean soup topped with shredded cheese, sour cream, onion, and cilantro. Of course, you can use vegan cheese and vegan sour cream substitutes.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

QUICK AND EASY BAKED BEAN SOUP

Steps:

• Heat oil in a large soup pot.
• Fry onion, carrot, celery, garlic and meat for about 5 minutes, until tender.
• Add the rest of the ingredients except extra water, and simmer for 20 minutes.
• Add additional water to desired consistency. I liked mine more like a stew. You may like yours more soupy. It does thicken up!
• Goes great with grilled cheese sandwiches or cornbread muffins.

BAKED BEAN SOUP

Steps:

• In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
• Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
• Add garlic and stir for 1-2 minutes more or until carrots are tender.
• Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
• Bring to a boil then lower heat and simmer for about 15 minutes.
• Add salt and pepper to taste.

QUICK BAKED BEAN SOUP (VEGETARIAN)

Steps:

• In a large soup pot, saute the hot dogs slices in the oil. Brown about 3 minutes.
• Add the remaining ingredients except for the bell pepper.
• Bring to an almost boil reduce heat and stir in the diced green bell pepper.
• Fnally, reduce heat to simmer, cover the soup pot and cook on low for about 10-15 minutes. Adjust seasonings if necessary.
• Serve soup warm with dinner rolls to sop up the broth.
• Crock pot directions:.
• Saute the hot dogs in the oil then add them along with all the other ingredients to the crock pot. Cook on LOW for 4 hours.