• Jennifer Coatanroch

Two Bean Soup

Vegan, gluten free, soy free

Kid friendly (ish), Quick and easy


Recipe by: Jennifer Coatanroch



So, up until my son turned 3, he ate mostly everything. Including bean soup (as long as it was pureed). Now, at 5, he's a lot pickier. So I can't say that he eats this with pleasure, lol, but if he has a tortilla chip to dip into it, and something else healthy on the side, I'm okay with that. And if I keep trying, maybe he'll like it again one day without the chip bribe.


This is one of my favorite quick soups to throw together. Especially since most of the ingredients are usually in my cupboard or freezer, and there is minimal prep. Perfect for a busy night!


This soup would be great with a salad, or a quesadilla, or taco's, or anything really!

I love to garnish it with avocado, plain yogurt, diced tomato and cilantro...but really, whatever you have on hand would work.



Add all of the ingredients, reserving 1/2 cup of beans. Puree it all either with an immersion blender, food processor, or blender.


Add the reserved beans, and voilà! Super easy, super healthy, two bean soup!


Bon appetit!



Two Bean Soup

PRINT RECIPE


Vegan, gluten free, soy free

Kid friendly (ish), Quick and easy

________________________________________

Prep time: 15 minutes

Cooking time: 20 minutes

Yield: 4 servings _________________________________________


Ingredients:

  • 1 tbsp vegetable oil (I use avocado oil)

  • 1 small red onion, chopped

  • 2 cloves garlic, diced

  • 1 1/2 tsp cumin

  • 1 1/2 tsp curry

  • 1/4 tsp coriander

  • 1 1/4 tsp chili lime seasoning if you have it! (Trader Joe's brand is SO good)

  • 1 cup nondairy milk

  • 2 cups vegetable broth

  • 1 can diced tomatoes

  • 1 cup mashed cauliflower (optional, but AWESOME if you have it)*

  • 1 1/2 cups, or 1 15 oz. can white beans

  • 1 1/2 cups, or 1 15 oz. can black beans

  • salt and pepper to taste

Garnish options: cilantro, plain unsweetened yogurt, diced tomato, avocado, corn, shrimp...


  1. Heat a large sauce pan over medium heat, and add oil. Add onion and saute for 3-5 minutes, until softened.

  2. Add the garlic, curry, cumin, coriander, and chili, and stir for 30 seconds until fragrant.

  3. Add the milk, broth, diced tomatoes, and cauliflower. Reserve 1/2 cup of beans, and add the remainder of beans to the pot.

  4. Bring to a boil, reduce heat to low, and simmer 10 minutes. Simmer 20 minutes if you have the time.

  5. Let cool for 5 minutes, and blend.

  6. Add remaining beans, and salt and pepper to taste. (about 1/2 tsp salt)

  7. Garnish as desired.

Bon appetit!!


*Frozen, mashed cauliflower is a great freezer item to keep on hand. It’s a nice way of adding veggies, and creaminess, to any meal. You can buy it pre-made, or you can mash fresh cauliflower and freeze in small cubes.



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