Vegetarian White Bean Soup
A light Vegetarian White Bean Soup that tastes better without the ham found in typical bean soup.
Ingredients
- 2 tablespoons coconut oil
- 2 yellow onion diced
- 2 celery chopped
- 2 carrots chopped
- 1 turnips medium diced
- 1 pound white beans dried
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground sage
- 1 teaspoon ground coriander
- 1/2 teaspoons ground thyme
- 1/2 teaspoons MSG
- 6 cups water
Instructions
- 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.
- In a large soup pot or dutch oven, heat coconut oil over medium heat.
- Add onions, celery, carrots and turnip and cook, stirring occasionally, until onion starts to become translucent, about 10 minutes.
- Add beans, spices and water.
- Cook covered over medium heat until the soup begins to bubble then turn heat to low.
- Simmer for 1 hour or until beans are tender.
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
