It you crave something warm, smooth and comforting, yet full of rich flavor, this Vegan Potato and Bean soup is just what you need! Quick and Easy to make – Great to eat!
The beauty of this soup is that you can make it super chunky or super creamy depending on what you fancy. I like it somewhere inbetween, but you can leave all the veggies and beans as is or mash them all up into a rich, velveety broth. You can also add other veggies, red pepper flakes for a little heat or actual vegan cheese and make a cheesy version.
I will say that using Marjorum is the key to developing the unique flavor of this soup. This is not a spice that you probably have in your spice rack or one that you use a lot, but I would highly recommend using it in this soup. Also, adding the vegan bacon adds a nice smoky layer of flavor that is really wonderful. You don’t need to add a lot, but again, I would highly recommend it.
I know you will love this Vegan Potato and Bean Soup. Give it a try and let me know what you think! I love to hear from you.
Vegan Potato and Bean Soup
Ingredients
- 1 T Avocado or olive oil
- 4 Cloves Garlic (I added a few more) Diced
- 1 Large Onion Chopped
- 4 Stacks Celery Chopped
- 3 Large Carrots Chopped
- 3 Pounds Potatoes – I use Russet, but Yukon Gold will work too. Diced
- 2 Cans White beans
- 1.5 t Dried Marjoram
- 2 Pinches Nutmeg
- 3 to 4 Bay Leaves
- 6+ Cups Veggie Stock
- 1/2 Cup Cashew Cream (or plant based milk) See Cashew Cream link in Notes Below
- Vegan Bacon or Sausage
Instructions
- In a large pot, add the oil and the onion. Saute over medium heat for 3 to 4 minutes, stirring regularly.
- Next add the garlic, celery, carrots, potatoes. Saute for 5 minutes, stirring regularly.
- Now add the beans, the spices and the bay leaves. Stir to mix well and let cook for a couple more minutes.
- Now add the veggie broth. Bring to a boil, reduce heat and simmer for about 20 minutes or until the potatoes are soft. While the pot is simmering, click on the link in the notes and make the cashew cream if that is what you are using. I recommend using the cashew cream and I added some nutritional yeast to the cream for some added nutty flavor.
- Once the veggies are soft, use a potato masher and mash the veggies a few times while in the pot. The more you mash, the creamier your soup will be. I like to leave some chucks of potatoes and veggies. This is up to you!
- Now add the cashew cream and salt and pepper to taste. Let the soup simmer a few more minutes.
- I like to add some vegan bacon. I crisp the bacon really well and chop it up into small bits and add it towards the end. You can do the same with vegan sausage.
- Taste and adjust your seasonings. You can add more marjoram or nutmeg. For a little kick you can add some red pepper flakes.
- Serve and ENJOY!
Notes
Submit your review | |
