Rustic Vegan Bean Soup Recipe

About this recipe

A hearty and comforting vegan soup featuring tender beans, fresh vegetables, and aromatic herbs, perfect for a satisfying dinner.

Ingredients

• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 400G Italianavera Chopped Tomatoes, 400G
• - Filippo Berio Garlic Flavoured Olive Oil
• 700G Perello Judion Butter Beans, 700G
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 10G Top-Op Bay Leaves 10g
• - Schwartz Oregano

Instructions

1. 1. Place 450 g dried great northern beans in a Dutch oven and cover with water; bring to a boil.
2. 2. Boil for 2 minutes, then remove from heat. Cover and let stand for 1 hour.
3. 3. Drain and rinse the beans, then return them to the Dutch oven.
4. 4. Add 6 cups water, 3 chopped carrots, 3 chopped celery stalks, 2 chopped onions, 2 minced garlic cloves, 2 bay leaves, 1 tsp dried basil, 1/2 tsp pepper, and 1 can (400 g) diced tomatoes. Bring to a boil.
5. 5. Reduce heat to low, cover, and simmer for 1 1/2 hours or until the beans are tender.
6. 6. Discard the bay leaves, then stir in 2 tbsp olive oil and heat through.
7. 7. Serve hot and enjoy a wholesome vegan dinner.