Vegan 13 Bean Soup
nicolelupu
Photo by nicolelupu
- Serves
- 16
- Prep Time
- 25 Minutes
- Cook Time
- 1 Hour 30 Minutes
Hearty, filling bean soup perfect for a chilly evening accompanied by a glass of red wine.
Ingredients
- 1 bag of 13 bean soup mix
- 6 carrots (peeled and chopped)
- 1 yellow onion
- 4 stalks of celery (diced)
- 3 cloves of garlic (minced)
- 2 tablespoon extra virgin olive oil
- 2 tablespoon tomato paste
- 8 ounce tomato sauce
- 1 teaspoon liquid smoke
- 1 tablespoon maple syrup
- 1 tablespoon tamari
- 1 tablespoon nutritional yeast
- 1/4 cup white wine
- 4 cup low sodium vegetable stock (or broth)
- 2 cup water
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Directions
- Step 1
Soak the beans overnight in cold water and rinse and drain before assembling your soup, set aside.
- Step 2
In a large dutch oven add the extra virgin olive oil and sauté your onions, carrots and celery until tender about 5 mins. Add in the garlic and cook until fragrant.
- Step 3
Next add in your liquid smoke, maple syrup, tamari, and nutritional yeast and cook for 1 min.
- Step 4
Add in the white wine and scrape up any and all browning bits of veggies in your pot. Add the tomato paste, tomato sauce and your beans. Mix to combine.
- Step 5
Add in the veggie stock and bring to a boil, then reduce the heat and let the pot cook over medium low heat for 1-1 & 1/2 hours adding water as necessary.
- Step 6
Taste as the soup cooks and add salt and pepper to taste.
- Step 7
Top with sourdough croutons or toasts and pan fried lemon for brightness.