Bean soup (Vegan)

This hearty vegan bean soup is pure comfort in a bowl – simple, wholesome, and full of rich, earthy flavor. Made with basic ingredients, it’s the kind of meal that warms you from the inside out. Perfect for cozy days and nourishing moments.

Ingredients: (serves 4)

• 650 g canned beans (finished product)
• 4 medium shallots
• a few cloves of garlic
• 4-5 celery stalks
• 2 soup cubes
• 3 medium potatoes
• 4 carrots
• pepper
• fresh parsley
• a little olive oil

Preparation:

Peel the vegetables and cut them as follows: roughly chop the onion, slice the carrots evenly, cut the celery into thin rounds, and dice the potatoes. Leave the garlic cloves whole after peeling them.

In a large pot, heat the olive oil. Once hot, add the chopped onion and sauté for a few minutes until it softens. Add the carrots and cook them together with the onion for a few more minutes. Next, stir in the celery and whole garlic cloves, cooking for another 1–2 minutes. Add the potatoes and soup cubes, mix everything well, then pour in about 1200 ml of water.

Cover the pot with a lid and let the soup simmer for 10–15 minutes, or until the potatoes and carrots are fully cooked. Then, carefully transfer the mixture to a bowl (or keep it in the same pot if it’s safe to use with a blender), making sure to avoid splashes or burns. Add 400 g of the beans and blend everything until smooth and creamy.

Next, stir in the remaining whole beans, along with some pepper and the washed, chopped parsley. Mix well, and add salt to taste if needed.

Enjoy! 🙂

If you try the recipe, let me know how you liked it! 😊

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