White Bean and Vegetable Soup, vegan.
Serving size: 167 calories.
Discover the sources of the calories, carbohydrates, fat, sodium, and other nutrients with the help of detailed nutrition information, including item-by-item nutrition insights.
INGREDIENTS.
•2 1/2 cups dried white beans.
• Water, 4 cups.
Divided into 4 cups of low-sodium vegetable broth.
•5 medium carrots, diced.
Two medium-sized yellow onions, diced.
•4 minced garlic cloves.
Two cups of celery with finely chopped, tender stalks.
•2 cups chopped cabbage.
•15 ounces of Pomi brand tomato puree.
Three tablespoons of balsamic vinegar.
Ginger root, ground, 1/4 tsp.
•1/4 teaspoon of dry mustard.
Chili powder, 1 1/2 teaspoons.
• One teaspoon of smoked paprika.
0.5 teaspoons of black pepper.
• 1 teaspoon of parsley flakes.
Dry oregano, 1 teaspoon.
2 Bay leaves total.
2 dashes of Tabasco sauce.
In the event that you are pressure cooking beans, use 1 tablespoon extra virgin olive oil.
INSTRUCTIONS.
Remove any debris from the dried beans before covering them with water and soaking them overnight. Beans should be drained before being placed in a pressure cooker with 5 cups of water, 3 cups of low-sodium vegetable broth, and 1 tablespoon of olive oil. Cook for six minutes while under pressure. Take the pan out of the heat and let the pressure fall naturally.
While the beans are cooking, chop the onions and caramelize them in a large skillet with the balsamic vinegar, adding a little low-sodium broth if necessary to prevent drying out. Add the celery, cabbage, and garlic after the onions are caramelized and continue cooking until the vegetables are soft.
When the pressure cooker is released, stir in the tomato sauce, carrots, and all the other spices besides the tabasco and bring to a simmer. Add the cooked-down onion mixture to the bean pot. Add a few dashes of tabasco and let simmer for 5–10 minutes before serving.
Provides enough soup for 15 cups. A serving is equal to one cup.
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