Brown Bean Soup
This simple soup is filling and perfect for colder days. If you have issues digesting legumes you can always try cooking them yourself. You can find dried legumes at your local supermarket, grocery store, organic store or farmer's market. Soak them overnight and then cook them for 1.5 hours. You can freeze them in portions and use them any time. Just pour some boiling water on to defrost them!
- Cooking Time: 30 minutes
- Total Time: 30 minutes
Ingredients
Servings:
4
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2carrots 250g
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2leeks washed
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2potatoes peeled
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2 tbspoil or liquid margarine
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2onions shredded
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2 cubesveggie bouillon
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1 large can(s)brown beans 28oz, drained and rinsed
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crispy fried onions
-
(optional)bread
Instructions
-
Dice the carrots and potatoes. Cut the leeks into rings.
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Heat up the oil (or margarine) in a soup pan and fry half of the carrots, potatoes, leeks and onions for about 5 minutes.
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Add 4¼ cups of water, the brown beans and the bouillon. Let it boil for about 8 minutes or until the potatoes and carrots are soft.
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Take the pan off of the heat and puree the mixture with a handheld blender. Add salt and pepper to taste.
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Add the rest of the veggies to the pan and let it boil for about 6-7 more minutes or when the veggies are al dente.
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Done! Serve with crispy fried onions and your preferred bread (firm ones are recommended)
Notes
Tip: Get your hands on some smoked tempeh or smoked tofu. Cut these into small chunks, fry them and add them to your soup for an extra filling boost in texture (and flavor of course)!
