... Vegan Bean Soup Recipe | Dance of Stoves

Vegan Bean Soup Recipe

Vegan Bean Soup. - This delicious vegan bean soup is an express recipe. You have to brown the vegetables, add the rest of the ingredients and cook them for about 10 minutes.
How was your weekend? 

Ours is great, we have been in Malaga, and it could not be made shorter. 

Also Read: Vegan Hot Chocolate Recipe

Although I was born in Pamplona, ​​I also feel Malaga because I have lived here since I was three years old, and it is a city that will always have an extraordinary place in my heart. 

Although it is one of my favorite cities globally, I have learned to value it and love it even more since I have not lived there. 

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First when we went to Germany and now that we are in Seville. 

We love the good weather, the sun, and the sea and although we are very comfortable in our new home, we love to visit it from time to time.

Also Read: Best Vegan Bagels Recipe

Although the weather is good in Andalusia most of the year, in winter, it is cold, or at least for us, I suppose that our readers from the north will not entirely agree? 

The best way to warm up are hot drinks, soups, and stews, and that is why these dishes are not lacking in our house during the cold months.

Also Read: Korean Style Spicy Tofu

Vegan Bean Soup. - This delicious vegan bean soup is an express recipe. You have to brown the vegetables, add the rest of the ingredients and cook them for about 10 minutes.
This vegan bean soup is an express recipe; you have to brown the vegetables, add the ingredients, and cook for about 10 minutes. 

The longer you cook the soup, the more flavor it will have, although the beans may fall apart a bit or become softer.

Also Read: +60 Vegan Christmas Recipes

The truth is that despite having been with the blog for almost four years, it still amazes me that recipes can be made so fast and straightforward and that they are so delicious. 

Cooking is effortless, and I encourage you to prepare most of your meals because they are much healthier and save money.

Also Read: Baked Brussels Sprouts

Vegan Bean Soup. - This delicious vegan bean soup is an express recipe. You have to brown the vegetables, add the rest of the ingredients and cook them for about 10 minutes.
Advice:

  • You can use any type of oil, chili or chili (fresh or dry), vegetables, beans, or spices. It is a very versatile recipe.
  • You can also make the soup using other types of cooked or canned legumes. Another option is to use dried legumes. In that case, let them soak overnight and cook them in the soup until they are tender.

Vegan Bean Soup. - This delicious vegan bean soup is an express recipe. You have to brown the vegetables, add the rest of the ingredients and cook them for about 10 minutes.
Vegan Bean Soup

Vegan Bean Soup. - This delicious vegan bean soup is an express recipe. You have to brown the vegetables, add the rest of the ingredients and cook them for about 10 minutes.
This delicious vegan bean soup is an express recipe. You have to brown the vegetables, add the rest of the ingredients and cook them for about 10 minutes.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 20 mins
  • Total: 30 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Main Dish, Gluten-Free
  • Cuisine: Vegan, Mexican

Ingredients SCALE (1x)

  • Two tablespoons of extra virgin olive oil
  • 1/2 fresh red chili
  • Two cloves of garlic
  • 1/2 onion
  • 1/2 red pepper
  • 1/2 green pepper
  • One carrot
  • A handful of fresh coriander
  • 1 and 1/2 cups of water (375 ml)
  • 400 g canned or cooked red beans (15 oz)
  • 1/2 cup of frozen corn (80 g)
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon of sweet paprika
  • One teaspoon ground cumin

Ingredients SCALE (2x)

  • Four tablespoons of extra virgin olive oil
  • One fresh red chili
  • Four cloves of garlic
  • One onion
  • One red bell pepper
  • One green bell pepper
  • Two carrot
  • A handful of fresh coriander
  • 2 and 1/2 cups of water (750 ml)
  • 800 g canned or cooked red beans (30 oz)
  • 1 cup of frozen corn (160 g)
  • One teaspoon of sea salt
  • One teaspoon ground black pepper
  • One teaspoon of sweet paprika
  • Two teaspoon ground cumin

Ingredients SCALE (3x)

  • Six tablespoons of extra virgin olive oil
  • 1 1/2 fresh red chili
  • Six cloves of garlic
  • 1 1/2 onion
  • 1 1/2 red bell pepper
  • 1 1/2 green bell pepper
  • Three carrot
  • A handful of fresh coriander
  • 3 and 1/2 cups of water (1125 ml)
  • 45 oz canned or cooked red kidney beans
  • 1 1/2 cup of frozen corn (240 g)
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoon sweet paprika
  • Three teaspoon ground cumin

Instructions

  1. We heat the oil in a pot and add all the chopped vegetables (chili, garlic, onion, red pepper, green pepper, and carrot). Cook over medium-high heat until golden brown, stirring occasionally.
  2. Add the chopped cilantro and cook it for another minute or two.
  3. Then we add the rest of the ingredients and cook for another 10 or 15 minutes.
  4. It can last in the fridge in an airtight container for up to a week and be frozen without problems.

Nutrition

  • Serving Size: 1/2 of the recipe 
  • Calories: 401 
  • Sugar: 10.6 g 
  • Sodium: 1144.8 mg 
  • Fat: 15.9 g 
  • Saturated fat: 2.3 g 
  • Carbohydrates: 52.2 g 
  • Fiber: 13.3 g 
  • Protein: 14.3 g

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