Friday, June 23, 2017

Simple White Bean Soup (with Vegan Option)

Although it is summer, today was rather raining and it felt like a soup day.  This recipe took little time to prepare and was very satisfying.  I am certain most types of cooked beans would also work well with this soup.

  • 1 diced onion
  • 1 tablespoon olive oil, ghee or grass fed butter
  • 3 minced garlic
  • 1 1/2 cups cooked navy, white beans or other beans
  • 2 shredded carrots
  • 4 cups bone, chicken, or vegetable broth
  • 1 teaspoon dried parsley or 1/4 cup fresh
  • 2 teaspoons fresh minced chives
  • 1 teaspoon thyme or 1/4 cup fresh thyme
  • 1/4 teaspoon cayenne pepper
  • sea salt and pepper to taste
  • 1 shredded zucchini

  1. In a large pot heat oil. Cook onion until clear and soft (3 minutes,) add garlic and cook another minute. 
  2. Add all remaining ingredients except zucchini and cook until carrots are tender.
  3. Add zucchini and cook another 2-3 minutes.
  4. Serve.

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