vegan bean soup

A quicker Fasolada (Greek Bean Soup) makes for a delicious and satisfying weeknight dinner!

Easy Greek Bean Soup (Fasolada)

Early Harvest Extra Virgin Olive Oil

yellow onion, chopped

tsp salt

tsp black pepper

garlic cloves,

celery ribs, chopped

oregano

bay leaf

chicken broth (or vegetable broth)

cannelini beans, drained and rinsed

tsp cumin

tsp sweet paprika

cayenne pepper

lemon,

parsley leaves

In a heavy pot like this one, heat 2 tbsp extra virgin olive oil over medium-high heat.

Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring regularly. Now add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring regularly.

Add broth, cannelini beans, cumin, paprika and cayenne pepper. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 10 minutes.

Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove from heat.

Off heat, stir in about 1/3 cup extra virgin olive oil, the lemon zest, lemon juice and parsley. Transfer to serving bowls and top each bowl with another drizzle of extra virgin olive oil, if desired. Serve with your favorite rustic bread.

We love bean soup at our house, and I've made many different kinds over the years, but this one really is head and shoulders above most all I've ever made.  In fact, almost every one of the 50+ Mediterranean Dish recipes I have made this past year have been greeted with raves by my family, and I have grown to LOVE cooking, (!!) since the results from your recipes are so consistently excellent.  THANK YOU, SUZY!

A hearty vegan soup made from a dried bean mix.

Vegetarian 15 Bean Soup

oz beans

onion

olive oil

salt ((or

15.5 oz canned crushed tomatoes

vegetable broth

cumin

smoked paprika

garlic powder

balsamic vinegar

Soak 20 oz of beans overnight or for at least a few hours if you have time.  This is not totally necessary, but it will reduce the cooking time later.  You can skip and go to step 2 if you like. (Throw away that flavor packet that comes with the beans.  You won&#039;t need it.)

Put 20 oz of beans in a pot with enough water to cover them with about 3 inches of water and boil for 20 minutes.  Turn off the heat and let the beans sit for 1/2 hour before draining off the muddy looking water and rinsing the partially cooked beans.

Peel and dice a medium-sized onion. Saute in 2 tbsp of olive oil over low heat for about 5 minutes until the onion becomes translucent.

Add the 20 oz of drained and rinsed beans, 15.5 oz of canned tomato, 6 cups broth, 1 tbsp cumin, 1 tbsp smoked paprika, and 1/2 tsp garlic powder.

Simmer the soup at a slow boil stirring occasionally for about 45 minutes if you presoaked the beans or 90 minutes if you didn't presoak the beans.

Add 2 tbsp of balsamic vinegar to the pot of soup about 10 minutes before serving.

This hearty bean vegetable soup is made with three varieties of beans for a nourishing, filling vegan dinner. So cozy for a chilly evening and meal prep/freezer friendly! 

Three-Bean Vegetable Soup

beans

yellow onion, diced

garlic,

carrot

celery

potato

14 oz can diced fire roasted tomatoes

tbsp red wine vinegar

bay leaves

Italian seasoning blend

fine grain kosher salt

1/4-1/2 tsp red pepper flakes

baby spinach or kale

parsley

Rinse dried beans well. In a large pot, cover beans with water (3 + inches above beans) and add a pinch of salt. Bring to a boil for 2-3 minutes. Remove from heat, cover and let soak for 1.5 hours. Drain and rinse.

Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.

Add carrots, celery and sweet potato. Continue cooking for 6-7 minutes.

Add soaked beans, broth, tomatoes, red wine vinegar, bay leaves, Italian seasoning, salt and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 40-45 minutes, until the beans are tender.

Stir in kale/spinach and parsley 5 minutes before serving. 

Can’t go wrong with this recipe. The only change I made was to supplement the vegetable broth with chicken broth and omitted the sweet potato. Absolutely delicious!

Excellent recipe! I have made this recipe many times, and it gets rave reviews. I usually add chopped cabbage at the end and cook just until softened. Everyone seems to like the homey addition. I don't add salt to the soaking water, but instead use baking soda. It seems to soften the beans and eliminate some of the sugars that can cause gas. I add salt and pepper to taste toward the end of the cooking time. I also add about one half teaspoon chili powder, and thinly slice instead of mince the garlic. Thanks for publishing this recipe!

This is a delicious and heart soup that my whole family enjoyed. I used canned beans and it still was very tasty. I will be making this throughout the winter.

Top 4 vegan bean soup recipes from across the web

The most viewed vegan bean soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Easy Greek Bean Soup (Fasolada)

Vegetarian 15 Bean Soup

Three-Bean Vegetable Soup

Three-Bean Vegetable Soup

Top 4 vegan bean soup recipes from across the web

The most viewed vegan bean soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Greek Bean Soup (Fasolada)

Vegetarian 15 Bean Soup

Three-Bean Vegetable Soup

Three-Bean Vegetable Soup

The most viewed vegan bean soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine