CREAMY VEGAN WHITE BEAN SOUP
Cozy up and grab a bowl of this creamy vegan white bean soup because it’s officially soup season!
What makes it officially soup season, you ask?
Well, the average daily high is now less than 85 here in still-humid Georgia, which means there’s a chill in the air in the morning and you can walk outside without immediately sweating. And so soup season rushes in!
I started my new full time job this week, and what a week it’s been. Between training, driving and working, I was not in any shape to prep for lunch this week. Thankfully I made this vegan white bean soup on Sunday and had enough leftovers to enjoy it for lunch through the week.
This creamy vegan white bean soup is a healthy and cozy soup made with dry great northern beans. No presoaking required; just add a few pantry staples to your Instant Pot and get excited for a comforting meal.
Ingredients
Instructions
What makes it officially soup season, you ask?
Well, the average daily high is now less than 85 here in still-humid Georgia, which means there’s a chill in the air in the morning and you can walk outside without immediately sweating. And so soup season rushes in!
I started my new full time job this week, and what a week it’s been. Between training, driving and working, I was not in any shape to prep for lunch this week. Thankfully I made this vegan white bean soup on Sunday and had enough leftovers to enjoy it for lunch through the week.
This creamy vegan white bean soup is a healthy and cozy soup made with dry great northern beans. No presoaking required; just add a few pantry staples to your Instant Pot and get excited for a comforting meal.
Ingredients
- 1 pound (2 cups) great northern beans
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 3 cups unsweetened soy milk (see note)
- 3 cups vegetable broth
- 1/2 tablespoon fresh chopped rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon nutritional yeast (optional but great!)
- 1 teaspoon olive oil
Instructions
- Rinse great northern beans and remove any debris or shriveled beans.
- Add the oil to your Instant Pot. Press the "saute" function and adjust to "normal". Saute the onion, celery, and carrots until softened, about 5 minutes. Add the garlic and saute for 1 more minute.
- Add the seasonings, soy milk, and vegetable broth. Give the soup a stir to combine. Add extra teaspoon of oil (this prevents the beans from foaming and clogging the steam release valve).
- Lock the lid into place and set the pressure valve to "sealing". Press the "pressure cook" button; adjust to "high pressure". Set the cook time for 35 minutes. It will take about 15 minutes to come to pressure.
- For full instructons : cozypeachkitchen.com
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