-
Prep time
25 minutes -
Cook time
1 hour 30 minutes -
Serves
16
Author Notes
Hearty, filling bean soup perfect for a chilly evening accompanied by a glass of red wine. —nicolelupu
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 tablespoons
extra virgin olive oil
2 tablespoons
tomato paste
8 ounces
tomato sauce
1 teaspoon
liquid smoke
1 tablespoon
maple syrup
1 tablespoon
tamari
1 tablespoon
nutritional yeast
1/4 cup
white wine
4 cups
low sodium vegetable stock (or broth)
2 cups
water
Directions
- Soak the beans overnight in cold water and rinse and drain before assembling your soup, set aside.
- 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.
- Next add in your liquid smoke, maple syrup, tamari, and nutritional yeast and cook for 1 min.
- 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.
- 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.
- Taste as the soup cooks and add salt and pepper to taste.
- Top with sourdough croutons or toasts and pan fried lemon for brightness.
Photo by nicolelupu Prep time 25 minutes Cook time 1 hour 30 minutes Serves 16 Author Notes Hearty, filling bean soup perfect for a chilly evening accompanied by a glass of red wine. —nicolelupu 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 tablespoons extra virgin olive oil 2 tablespoons tomato paste 8 ounces tomato sauce 1 teaspoon liquid smoke 1 tablespoon maple syrup 1 tablespoon tamari 1 tablespoon nutritional yeast 1/4 cup white wine 4 cups low sodium vegetable stock (or broth) 2 cups water Directions Soak the beans overnight in cold water and rinse and drain before assembling your soup, set aside. 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. Next add in your liquid smoke, maple syrup, tamari, and nutritional yeast and cook for 1 min. 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. 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. Taste as the soup cooks and add salt and pepper to taste. Top with sourdough croutons or toasts and pan fried lemon for brightness.
Vegan 13 Bean Soup
