Vegan White Bean Soup

by | Jan 10, 2014 | Soups

Along with Split Pea Soup, Vegan White Bean Soup is one of the standard recipes I make when I have company for dinner. Just because we live in Florida doesn’t mean we forego the goodness of soups. Besides, sometimes when the weather is hot, a light meal sits better than something heavy anyway, and a great soup and salad fills that bill.

Sometimes I make cold soups, such as a wonderful Cucumber Soup, but most times I just serve hot soups, no matter. Vegan White Bean Soup is one I regularly make just because I know the body needs the beans for fiber.

One time, I decided to have a group of my girlfriends for dinner. None of them are vegan, mind you. But I knew they all liked soup and salads. So that’s what my menu was going to be: Soups, Salads and Sweets is what my invitation said.

I made a wonderful Sherried-Carrot-Butternut-Squash Soup and served it in fancy white mugs as an appetizer as everyone milled around in the kitchen sipping soup.

The rest of the meal that evening was a buffet of several different vegan salads. Naturally, there were a couple of vegan desserts, too, and none of them went away hungry, I assure you. So you see. You can, indeed, serve vegan meals to non-vegans. You just have to think about it a little.

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Vegan White Bean Soup

Ingredients

  • 2 cups white beans – Cannelli or Great Northern Beans
  • 8 cups water or vegetable broth
  • 2 bay leaves
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1/2 bag of baby carrots
  • 1 cup sliced celery
  • 1/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 cup white wine
  • 3 tablespoons Nutritional Yeast
  • Sea Salt and LOTS of freshly ground pepper

Instructions

  • Soak beans in water overnight. When ready to cook, drain the beans and rinse well. Place beans in a dutch oven pan and add the water or vegetable broth or a mixture of the two
  • Turn heat to high and let come to a boil. Skim the foam off the top and turn heat to simmer. Add the bay leaves and the onions and garlic. Let cook for 1 – 2 hours or until beans are nearly done. Add the carrots and celery, allspice and nutmeg. Add the wine. Let cook until the carrot and celery are just done, but not mushy. At the end, add the Nutritional Yeast and Sea Salt and lots of Pepper. The Pepper doesn’t make it hot, it just gives it lots of good flavor
  • When done, blend in batches in blender for a creamy effect