VEGAN BEAN SOUP RECIPES

VEGAN BLACK BEAN SOUP RECIPE | ALLRECIPES

Vegan Black Bean Soup Recipe | Allrecipes image

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

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

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, CarbohydrateContent 75.3 g, FatContent 5 g, FiberContent 25 g, ProteinContent 21.9 g, SaturatedFatContent 0.8 g, SodiumContent 1733.6 mg, SugarContent 7.2 g

HEARTY VEGAN NAVY BEAN SOUP RECIPE - FOOD.COM

Hearty Vegan Navy Bean Soup Recipe - Food.com image

This is an excellent vegan recipe, its very hearty and flavorful. Don't write off this recipe for lack of meat, its really fab.

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

2 cups navy beans
8 cups water
4 carrots, sliced
3 tablespoons red wine vinegar or 3 tablespoons vegetable stock
2 onions, chopped
5 garlic cloves, minced
1 cup celery leaves, and tender, inner stalks, chopped fine
1 cup cabbage
2 bay leaves
1 (15 ounce) can tomato sauce
1/4 teaspoon ground ginger (powder)
1/2 teaspoon mustard powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 tablespoon parsley flakes
1/2 teaspoon salt
1 dash Tabasco sauce or 1 dash habanero sauce

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.

Nutrition Facts : Calories 114.7, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 580.5, CarbohydrateContent 23.1, FiberContent 7.5, SugarContent 6.5, ProteinContent 5.5

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