Description
Adding beans to the traditional tomato soup gives it a lot of body and an infusion of protein. If you have to hide beans from your children, this is the place to start. Make them a grilled vegan cheese sandwich to dip into their soup and they won’t even suspect what’s in it.
Ingredients
Units
Scale
- 2 tablespoons (28 ml) olive oil
- 1/2 small onion, minced
- 3 cloves garlic, minced
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground rosemary
- 2 cups (475 ml) unsweetened nondairy milk
- 2 cans (14.5 ounces, or 410 g) diced tomatoes or 3 cups (540 g) chopped fresh
- 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
- Salt and pepper, to tastes
Instructions
- Heat the olive oil over medium heat in a large saucepan, then add the onion and cook until soft and translucent, 5 to 7 minutes. Add the garlic and herbs and then cook for 2 to 3 minutes more.
- Add the cooked onion mixture, nondairy milk, tomatoes, and beans to a blender and blend until smooth. (Or you can put everything into the saucepan and use an immersion blender.)
- Taste and add salt and pepper to your liking, then pour back into the pot and heat thoroughly for about 15 to 20 minutes over medium-low heat.
- It is not quite as smooth as regular tomato soup. To get a silkier consistency, you can either blend it in a high-speed blender or strain it through a mesh strainer.
- Serve and enjoy!
Notes
Recipe reprinted with permission from The Great Vegan Bean Book by Kathy Hester
Total cooking time: 25 minutes (when you start with cooked or canned beans)
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup