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Vegetarian white bean soup recipe

Vegetarian White Bean Soup

A light Vegetarian White Bean Soup that tastes better without the ham found in typical bean soup.
Course Soup
Cuisine American
Servings 4

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