Bean Soup
Bean Soup
Course: Lunch, DinnerCuisine: American
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesTry this vegan bean soup recipe to warm you up on a cool night or for your weekly meal prep.
Cook Mode
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Ingredients
1 cup kidney beans, cleaned and soaked overnight
1 clove garlic
1/2 tsp. grated ginger
1/2 onion, coarsely chopped
Salt, to taste
1 Tbsp. vegan butter
1/2 cup finely chopped onion
1/2 tsp. cumin seeds
1/2 cup finely chopped tomato
1/2 cup finely chopped cooked kidney beans
1/4 cup fresh chopped coriander
Salt, to taste
4 Tbsp. freshly grated vegan Parmesan cheese
Directions
- Boil the beans with garlic, ginger, onions, and salt until tender.
- Cool and purée the beans and bring to a boil in a pan. Set aside.
- Heat the vegan butter in a pan and sauté the onions for a couple minutes over medium heat.
- Add the cumin seeds and stir and remove from heat.
- Add the tomatoes, kidney beans, coriander and salt and stir well. Set aside.
- Ladle the soup into soup bowls and put 1/4 of the onion-tomato mixture in the center of each bowl and top the soup with 1 Tbsp. of grated vegan Parmesan. Serve hot with bread.
