VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
SIMPLE VEGAN BEAN SOUP
This vegan bean soup is so easy to make. You just need to cook the veggies until golden brown, add the rest of the ingredients and cook for 10 minutes.
Provided by Simple Vegan Blog
Categories Main Dish
Time 30m
Yield 2
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 401 calories, Sugar 10,6 g, Sodium 1144,8mg, Fat 15,9 g, SaturatedFat 2,3 g, Carbohydrate 52,2 g, Fiber 13,3 g, Protein 14,3 g
VEGAN 15 BEAN SOUP (INSTANT POT)
A Vegan 15 Bean Soup using one of those little bags of soup mix and my Instant Pot. From dried beans to deliciously healthy soup in just 1 hour. Pure Magic.
Provided by Chuck Underwood
Categories Main
Time 1h
Number Of Ingredients 17
Steps:
- Throw away that little seasoning packet in the beans, we won't be using it.
- Rinse the beans well, and add them to your Instant Pot
- To the Instant Pot, add the broth, water, soy sauce, garlic, onion, peppers, chiles, celery, carrots, cumin, thyme, and bay leaf. Attach the lid and set to SEALING.
- Set your Instant Pot to MANUAL mode, HP, and 45 minutes.
- When finished cooking, allow to vent naturally. OR, cover pressure release valve with a clean washcloth, and using a wooden spoon - CAREFULLY and SLOWLY release the pressure manually.
- Remove lid and stir in tomatoes, spinach, and lime juice. Mix well and check for seasoning. Add additional salt and pepper if needed.
Nutrition Facts : Calories 142 calories
VEGETARIAN WHITE BEAN SOUP
The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts :
MEDITERRANEAN WHITE BEAN SOUP
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein
Provided by Yumna Jawad
Categories Soup
Time 35m
Number Of Ingredients 14
Steps:
- In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
- Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 52 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Sodium 415 mg, Fiber 12 g, Sugar 3 g, ServingSize 1 serving
HEARTY VEGAN NAVY BEAN SOUP
This is an excellent vegan recipe, its very hearty and flavorful. Don't write off this recipe for lack of meat, its really fab.
Provided by Meghan
Categories Beans
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 18
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.
VEGETARIAN 15 BEAN SOUP
I wasn't willing to trust the bean soup seasoning packet to be vegetarian so this is the seasonings I came up with. I'm a "pinch here, pinch there" cook so you may need to adjust the seasonings to your taste. When cooking the beans, make sure they are tender before adding any acidic ingredients like tomatoes or lemon juice.
Provided by WindLass
Categories Beans
Time 2h45m
Yield 1 3/4 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Soak beans overnight, or at least 8 hours. Drain and rinse.
- Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
- Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
- When beans are done, drain half the cooking water.
- Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
- Serve with crusty bread or popovers.
NOURISHING WHITE BEAN SOUP
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
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
Steps:
- The night before, place the beans in a large bowl and add cool water until the beans are covered with twice as much water as the beans. Let the beans soak overnight, or for at least 8 hours, in the refrigerator.
- When you're ready to begin cooking, drain the beans in a colander and rinse them well with fresh water. Set the beans aside so they can begin to warm up.
- Mince the garlic and dice the onion. Add the garlic, onion, and coconut oil to a large soup pot. Sauté over medium heat for about 3-5 minutes, or until the onions are soft and transparent.
- While the onion and garlic are sautéing, dice the celery and carrot. Once the onions have softened, add the carrot and celery to the pot and sauté for about 5 minutes more, or just until the celery starts to soften.
- Add the beans to the pot along with 6 cups of water, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to low or medium-low, and let the beans simmer for 90 minutes, stirring occasionally.
- After 90 minutes, the beans should be quite soft and have broken down a bit, causing the water to look slightly thick and cloudy. Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, and parsley to the pot. Stir to combine, then let the soup simmer for another 20 minutes.
- Taste the soup and add salt to taste (I added 1.5 tsp). Finally, stir in the apple cider vinegar. Keep in mind that as the soup is stored in the refrigerator, the salt may absorb into the beans and taste more muted. You may need to add more salt the next day.
Nutrition Facts : ServingSize 1 Serving, Calories 296 kcal, Carbohydrate 50 g, Protein 17 g, Fat 4 g, Fiber 16 g, Sodium 55 mg
VEGAN BLACK BEAN SOUP
Easy to make, thick, hearty soup with a zesty flavor.
Provided by YCHRISTINE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
- Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 75.3 g, Fat 5 g, Fiber 25 g, Protein 21.9 g, SaturatedFat 0.8 g, Sodium 1733.6 mg, Sugar 7.2 g
VEGETABLE-BEAN SOUP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g
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