Be Well White Bean & Veggie Soup
Time: 1 Hour
Servings: 4-6 Bowls
15 Item Recipe
Vegan & Vegetarian Recipe
1 Cup Organic White Beans dry, soaked overnight and drained
1/2 Organic Onion, chopped
2 Cloves Organic Garlic, chopped3 Oganic Carrot, chopped
3 Organic Celery Stalks, chopped
9 Organic Brussel Sprouts, cut in half
2 Small Organic Yellow Squash, chopped3 Medium Organic Purple potatoes, cut in pieces
1/4 Cup Organic Spinach, chopped
1/4 Organic Jalapeno, chopped
2 Organic Green Scallions
1/4 Cup Organic Cilantro, diced
1 Organic Tomato, chopped
1 Tablespoon Organic Coconut Oil
1/4 Teaspoon Organic Thyme, dried
1/4 Teaspoon Organic Basil, dried
1 Organic Bay Leaf
Sea Salt & Fresh Ground Pepper
In a large pot heat over medium when hot add the coconut oil, then the chopped onions. Cook for 3 to 4 minutes allowing to sweat cooking until translucent.
Next add the chopped celery to the onion mixture
Then add the chopped carrots
Next take the sea salt, fresh ground black pepper and spices adding to the mixture
Stir well getting all the mixture nicely distributed.
Next we are going to drain the soaked beans that we soaked from dry overnight. This will allow for less cooking time. As we always show you the ways to keep cost down which dry beans in bulk do, keep in mind if you are in a rush or prefer to use canned organic white beans you can do that. If you decide on this look for low sodium or no salt white beans.
Next add the chopped garlic mixing the mixture up
Next fill the pot half way with purified water. Cooking soup on medium heat until boiling. Add the purple potatoes 10 minutes into the cooking process. When soup is half way add the brussel sprouts. Once soup comes to a rolling boil cover and reduce to a simmer cooking for 45 minutes.
Chop up the squash, jalapeno, spinach, scallions, tomatoes and cilantro and set aside. When the soup is done add the yellow squash this will keep the nutrients intact while also preventing a soggy and mushy mess. Once done let cool for five minutes add soup to serving bowls and top with spinach, jalapeno, scallions, tomatoes, and fresh cilantro. Of course you can add as much or as little of any of these toppers.
This is one of my favorite soups for cold weather while your trying to stay well. The rich antioxidants loaded in the soup are sure to warm your belly and keep your immunity high. We love making a big pot of this and eating it over a couple of days since it is so good. If you used the dried beans suggested be sure to soak them a day ahead. We just leave a bowl on the counter with beans and water filling over the beans. Throughout the day when the water is absorbed all you will need to do is fill it more.
Although I eat this vegan, I found non vegans really enjoy this soup topped with dry Parmesan.