Bean Soup
⏳ Time
1 hour + 8 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
A thick and hearty stew—vegan but filling. The beans here replace meat and do a great job of it. Try to use white beans specifically, as they have a soft and creamy flavor compared to red beans.
Ingredients
- White Beans - 5 oz
- Potato - 10 oz
- Water - 0 qt
- Passata Tomato Sauce - 1 tablespoon
- Carrot - 1 piece
- Onion - 1 head
- Garlic - 2 cloves
- Parsley - 2 sprigs
- Vegetable Oil - 0 fl oz
- Bay leaf - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Soak the beans in cold water overnight.
Step 2
Drain the water from the beans, transfer them to a pot, add two liters of water, and cook until tender. This can take anywhere from 30 minutes to an hour and a half, depending on the variety.
Step 3
Dice the potatoes into small cubes and add them to the beans, then toss in a bay leaf and cook for 15–20 minutes.
Step 4
Chop the onion and carrot into small cubes.
Step 5
In a skillet, heat vegetable oil and sauté the onion until it becomes translucent.
Step 6
Add the carrot to the pan and sauté, stirring, for 5–7 minutes.
Step 7
Add the tomato paste to the skillet, stir, and cook for another 2–3 minutes.
Step 8
Add the sautéed vegetables to the beans and potatoes, and cook for another 3–5 minutes.
Step 9
Chop the parsley and add it to the finished soup. Season with salt and pepper to taste.
Step 10
Add crushed garlic using a press. Cover the soup with a lid and let it steep for 5–10 minutes.
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