This recipe for White Bean & Vegetable Soup is a great, healthy soup! Most of the ingredients you can always have on hand so when you need a quick and easy dinner this is a good go-to recipe.
I used canned beans when making this recipe but you can also use dry beans if you have time to soak and cook them. If you use canned remember to check the ingredients. If you are on a whole foods diet the only ingredients you want are beans, water, and salt.
There are several kinds of white beans. You can use any beans that you have on hand with this recipe.
Same with the tomatoes. The only ingredients are tomatoes, tomato juice, and salt.
For the potatoes I used yukon gold potatoes and left the peels on but you can use any kind you prefer.
To keep this recipe whole food and vegan saute the vegetables in water instead of butter. Basically you are cooking the vegetables until they are tender and the onion is translucent.
White Bean & Vegetable Stew
2 potato, cut into ½ in. dice
1 med onion, cut into ¼ in. dice
1 cup mushroom, cut into ½ in. dice
2 carrot, cut into ½ in. dice
2 celery stalk, cut into ½ in. dice
12 garlic gloves, minced
¼ tsp nutmeg
¼ tsp cinnamon
¼ tsp allspice
1/8 tsp ground pepper
3 15 oz cans white beans, drained
4 cups water
1 28 oz can diced tomatoes in juice
2 Tblsp lemon juice
1 Tblsp tomato paste
1 Tblsp parsley
- In a large pan combine potato, onion, mushroom, carrot, celery, garlic, nutmeg, allspice, cinnamon, pepper, and ¼ cup water.
- Sauté for 10 minutes over medium heat; stir occasionally until onions are translucent.
- Add water 1 to 2 Tablespoons at a time if needed to prevent vegetables from sticking to the pan.
- Add beans, water, tomatoes, lemon juice, tomato paste, and parsley. Season with sea salt and pepper. Cook for 5 to 7 minutes to bring to a boil and merge the flavors.