Vegan Mediterranean Bean Soup Recipe

Name: Vegan Mediterranean Bean Soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 80 min
Cuisine: Fusion
Ingredients: 500G Aunt Bessie'S Maple & Thyme Glazed Carrots; 370G Belazu Mixed Beans; 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store; 1 stick Organic Celery Stick; - Filippo Berio Garlic Flavoured Olive Oil; - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta; 50G Pepper Black Ground BWFO; - Tata Salt

Fusion cuisine · 460 calories

About this recipe

A hearty and flavorful vegan soup inspired by Mediterranean cuisine, featuring tender beans, fresh vegetables, and a rich tomato base. Perfect for a satisfying dinner.

Ingredients

500G Aunt Bessie'S Maple & Thyme Glazed Carrots
370G Belazu Mixed Beans
1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
1 stick Organic Celery Stick
- Filippo Berio Garlic Flavoured Olive Oil
- Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
50G Pepper Black Ground BWFO
- Tata Salt

Instructions

1. Soak 250 g of dried beans in water overnight.
2. The next morning, strain the beans and place them in a large saucepan with 2 liters of water. Simmer until the beans are tender but not fully cooked, about 30-40 minutes.
3. Add 1 chopped onion, 2 diced carrots, 1/2 cup chopped celery, 1 tsp salt, and 1/2 tsp black pepper to the saucepan. Stir well and continue simmering for 10 minutes.
4. Stir in 1 can (400 g) of tomato sauce and 1/4 cup olive oil. Mix thoroughly and let the soup simmer until the beans are very soft, about 20-30 minutes. Add more water if needed to maintain the desired consistency.
5. Taste and adjust seasoning if necessary. Serve the soup hot, optionally garnished with fresh herbs or a side of crusty bread.