By DairyFreeGina
Dairy Free Vegan Gluten Free
Make It Your Way Bean Soup is a versatile, easy to make soup filled with ingredients from your pantry. Feel free to use your choice of beans, or whatever you currently have in stock. Pair this soup with a sandwich, veggie burger, or pizza and dinner is done ! If you don’t have kale, use any greens that you do have on hand, such as spinach. You can use a grain of your choice, such as quinoa, if you prefer not to use rice. Or use a gluten free pasta! Whatever your choice, be sure to cook separately and then add to the soup.
Full of protein and fiber from the beans, you will not leave the table hungry!
This is a soup that truly can become a Make It Your Own Soup!
Ingredients
4 stalks celery, chopped
3 carrots, peeled and chopped
1 small onion, chopped
2 cloves garlic, peeled and chopped
1 Tablespoon extra virgin olive oil
1 1/2 cans kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
1-2 tablespoons All-purpose seasoning
6 cups veggie stock
6 fresh whole tomatoes, chopped, or use canned ( I generally use canned)
2 to 3 tablespoons nutritional yeast
1/4 cup white wine – Use a wine you actually drink not a cooking wine which is nothing but sugar water.
salt and pepper to taste
1 extra large handful kale or greens of your choice
1 cup brown rice cooked, or grain of your choice
Directions
1. In a large soup pot, saute onion and garlic in olive oil until softened. Then add carrots and celery and continue to saute until the carrots and celery are softened.
2. Add the stock, wine, tomatoes, beans and seasonings to the pot. Bring to a boil then reduce the heat and simmer for about an hour. Make sure the pot is covered.
3. While the soup is cooking, make the rice according the package directions. Do not cook the rice in the soup because it will make the soup gooey and the rice will soak up all of the broth.
4. Ten minutes before serving add the kale and rice. Taste, adjust seasonings if needed, and serve.
Serve your soup topped with vegan Parmesan cheese. A splash of lemon juice will make the flavors pop.
What type of beans do you use most in cooking? Share in our comments section and please share this recipe with your friends via social media and email.
Copyright DairyFreeGina . Please do not reproduce or print this recipe without the written permission of DairyFreeGina
Make It Your Way Bean Soup
Ingredients
- 4 stalks Celery, chopped
- 3 Carrots, peeled and chopped
- 1 small Onion, chopped
- 2 cloves Garlic, peeled and chopped
- 1 tablespoon Extra virgin olive oil.
- 1 1/2 cans Kidney beans, drained and rinsed
- 1 can Cannellini beans, drained and rinsed
- 1 teaspoon Garlic Powder
- 1-2 tablespoons All-Purpose seasoning or Italian Seasoning
- 1/4 cup White wine
- 6 cups veggie stock
- 6 Fresh whole tomatoes, chopped, or use canned ( I generally use canned)
- 2-3 tablespoons nutritional yeast
- salt and pepper to taste
- 1 extra large handful kale or greens of your choice
- 1 cup brown rice cooked, or grain of your choice
Instructions
- In a large soup pot, saute onion and garlic in olive oil until softened. Then add carrots and celery and continue to saute until the carrots and celery are softened.
- Add the stock, wine, tomatoes, beans and seasonings to the pot. Bring to a boil then reduce the heat and simmer for about an hour. Make sure the pot is covered.
- While the soup is cooking, make the rice according the package directions. Do not cook the rice in the soup because it will make the soup gooey and the rice will soak up all of the broth.
- Ten minutes before serving add the kale and rice. Taste, adjust seasonings if needed, and serve.
Notes
