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Creamy Vegan Bean Soup

Ingredients :

  • Onion – for flavor.
  • Garlic – for flavor.
  • Oil – any neutral-flavored oil will work to saute the onions in.  You can use a little extra vegetable broth instead to make it oil-free if you would like
  • Beans – any type that you have will work.  I usually use 2 cans of black, pinto, or white beans or about 3 cups of cooked beans.
  • Canned Tomato – for acidity and flavor.  You can use crushed, diced, or even whole tomatoes.  They will be pureed in the end so it doesn’t matter how they are chopped. Tip: Fire roasted tomatoes will give your soup a little bit of smoky flavor if you like that.
  • Canned Pumpkin – to add creaminess, flavor, and tons of healthy vitamin A.
  • Vegetable Broth – for liquid and flavor.  If you don’t have broth, water will work.
  • Cumin – for flavor.
  • Cinnamon – for flavor.
  • Salt – for flavor.  You will need to add more if you make the soup with water instead of broth.
  • Vegan Sour Cream – to swirl in and make it creamier and prettier. (optional) You can easily make your own vegan sour cream.
  • ( Vegan Sour Cream Recipe With Tofu :

  • Ingredients :
  • Tofu – Silken tofu works the best for this recipe (firm or the extra firm version of the silken type) it is the shelf stable kind that comes in a little box.
  • Lemon Juice – for some sourness.
  • Salt- for flavor.
  • Sugar – for a little sweetness.
  • Oil – to make it a little richer and creamier.  (optional- leave it out for oil-free sour cream).
  • Instructions :
  • Just dump everything into your blender or immersion blender and mix until creamy.  It’s that easy!

            The perfect vegan sour cream to whip up for your next vegan taco party! )


Instructions :

  1. Simply saute the onions and garlic in a little olive oil over low heat for about 5 minutes until they are translucent.
  2. Then add the rest of the ingredients to the pot and simmer for 20 minutes.
  3. Puree the soup with an immersion blender (or transfer small amounts to a blender then back into the soup pot).
  4. Simmer on low for an additional 20 minutes to allow all of the flavors to come together.
  5. Serve with a dollop of vegan sour cream.

Thehiddenveggies by Monica