Vegetarian White Bean Soup
A light Vegetarian White Bean Soup that tastes better without the ham found in typical bean soup.
  • 2tablespoons coconut oil
  • 2 yellow oniondiced
  • 2 celerychopped
  • 2 carrotschopped
  • 1 turnipsmedium diced
  • 1pound white beansdried
  • 1teaspoon salt
  • 1teaspoon black pepper
  • 1teaspoon ground sage
  • 1teaspoon ground coriander
  • 1/2teaspoons ground thyme
  • 1/2teaspoons MSG
  • 6cups water
  1. Soak beans overnight in water. Make sure to fill your container several inches higher than the beans as they will soak up a lot of liquid.
  2. In a large soup pot or dutch oven, heat coconut oil over medium heat.
  3. Add onions, celery, carrots and turnip and cook, stirring occasionally, until onion starts to become translucent, about 10 minutes.
  4. Add beans, spices and water.
  5. Cook covered over medium heat until the soup begins to bubble then turn heat to low.
  6. Simmer for 1 hour or until beans are tender.
Recipe Notes

If you prefer a thin soup, serve as is. If you prefer a thicker soup, remove half the soup and blend in a blender or blend using an immersion blender until desired consistency is achieved.

Recipe courtesy of Pinkie’s Oinkments