Awesome [and simple] cream of bean soup {vegan}

Sometimes, I refrain from publishing recipes that are just some ingredientes thrown to a pot and blended together. I feel that everyone is capable of cooking such simple meals and, for me, these feel more like non-recipes than something worth sharing. However, It should be said that there is great food content out there based on blender recipes or even smoothies and I always love when my favorite bloggers post amazing stews, soups, or other recipes with such simple ingredients but with such lovely flavours!

What I mean, in my case, is basic ingredients and flavours, basic technique, nothing outstanding – more or less like I cook everyday, a bit by heart [but always with a lot of love!]. Nevertheless, I’ve recently come to realize that when it comes to plant-based cooking, there are many flavours that people around me are not that used to just yet. Many times I get asked what specific spice I’ve added to a simple curry or pasta, some smoothie combinations or get stared at for pairing spinach with strawberries.

This is one of those recipes. Is just.so.simple, but the cinnamon and tarragon are not the usual counter ingredients for soup around here [although there are many cuisines, like middle eastern, which use these on a daily basis].

So, here it goes, my non-recipe for a cream of bean soup, oil-free and vegan. I hope you enjoy and share it with your friends and family. If you happen to make this recipe, please share the love and use the tag #lifenaturalee if posting it, or comment below and let me know what you think of it!


Print Recipe
Awesome red bean cream
A simple and spicy soup, to comfort our belly on a cool night. We've been having a big bowl of this soup each, with a toast or sandwich, for dinner - delicious, quick and warm
Cuisine Soup
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people (big bowls)
Ingredients
  • 1 can, large red beans drained and washed with tap water
  • 1 can, small peeled tomatoes
  • 1 sweet potato, medium, peeled
  • 1 stalk celery, diced
  • 1 carrot, medium, diced
  • 1 onion, medium, diced
  • 1/4 tsp cinnamon powder
  • 1/4 tsp tarragon, dry
  • 1/4 tsp cayenne pepper, powder
  • 1/4 tsp black pepper, powder
  • salt & pepper, to taste
  • 2 cans water use the empty can of tomato
Cuisine Soup
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people (big bowls)
Ingredients
  • 1 can, large red beans drained and washed with tap water
  • 1 can, small peeled tomatoes
  • 1 sweet potato, medium, peeled
  • 1 stalk celery, diced
  • 1 carrot, medium, diced
  • 1 onion, medium, diced
  • 1/4 tsp cinnamon powder
  • 1/4 tsp tarragon, dry
  • 1/4 tsp cayenne pepper, powder
  • 1/4 tsp black pepper, powder
  • salt & pepper, to taste
  • 2 cans water use the empty can of tomato
Instructions
  1. Sautée onion, celery and carrot [you can use a bit of water if keeping oil-free or use a drizzle of Extra Virgin Olive Oil]. About 5 minutes low/medium heat
  2. Add sweet potato and cook for for a few more minutes
  3. Add remaining ingredients [beans, tomato and spices] and two cans of water, cleaning the empty can of tomato
  4. Simmer for about 20 minutes. After this time, taste to check spices and seasoning and blend with an immersion blender.
With THERMOMIX
  1. Chop onion, celery and carrot 5sec/vel.5
  2. Cook for 5min/100ºC/vel.spoon [you can either add 10ml EVOO or keep it cooking just in the vegetable own juices]
  3. Add diced sweet potato and cook for 2min/100ºC/vel.spoon
  4. Add remaining ingredients [beans, tomato, spices] and two cans of water, cleaning the empty can of tomato. Program 20min/95ºC/vel.1
  5. When done, check spices and seasoning and program 1min/vel.5-8 until creamy [increase velocity gradually].
Recipe Notes
  • I love this soup simple or just with a drizzle of EVOO and sprinkled with some sunflower or pumpkin seeds.
  • Mr Lee likes to add a few drops of Tabasco on top 🙂
  • You can also prepare this recipe using dried beans, previously soaked and cooked [I like to prepare mine in the oven so they stay intact but creamy].
  • If possible, choose organic preserves or ones that don't use artificial preservatives/additives [only water, salt and spices].
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2 Comments

  1. I love that you added some fun spices in the soup and are broading the palettes of those around you. There is something to be said about simple laid back cooking. Not everyone has the time to make things that are super fancy or have tons of ingredients- this soup shows how easy delicious food can be!

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