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Vegan Navy Bean Soup

Vegan Navy Bean Soup Recipe

Our family favorite! This soup is so wonderful and tasty. It is a Vegan soup, but it tastes like there is ham in it!!! My in-laws are spanish and they said it tastes like a soup they make that has a ton of meat in it (ham, sausage, chorizo, etc)! *NOTE: The nutritional yeast and Vegenaise are from the Health Food Store. I use "Red Star Nutritional Yeast" and "Grapeseed Oil Vegenaise." *NOTE: To get the proper consistency, do not add the Navy Beans or Vegenaise until the end.
5 from 1 vote
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Prep Time 15 mins
Cook Time 25 mins
Course Soup
Cuisine Vegan
Servings 8 Cups
Calories 425 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 2 medium minced garlic cloves
  • 1 cup chopped onion
  • 5 cups water
  • 2 cups cubed red potatoes (leave skins on)
  • 2 cups chopped kale
  • 2 teaspoons salt
  • 1/2 teaspoon cumin
  • 4 tablespoons nutritional yeast flakes
  • 3 cups canned navy beans, drained (2-15 oz. cans)
  • 1/3 cup vegan mayonnaise (to give creamy effect)

Instructions
 

  • In pot, sauté garlic and onion in olive oil (until lightly caramelized). Add water, cubed red potatoes, chopped kale, salt, cumin, and nutritional yeast. Stir. Cook, uncovered, over medium-high heat until potatoes are done (about 20 minutes).
  • Add Navy Beans and Vegenaise. If available, use a whisk to stir in the Vegenaise. This helps to blend the Vegenaise thoroughly into the soup. Cook for several more minutes and serve.

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Nutrition

Serving: 683gCalories: 425kcalCarbohydrates: 65.5gProtein: 22.4gFat: 10.2gSaturated Fat: 1.6gCholesterol: 2mgSodium: 2117mgFiber: 15.1gSugar: 3.5g
Keyword < 60 Mins, Beans, Easy, Egg-free, Free Of..., Lactose-free, Stove Top, Vegan, Weeknight
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