Vegan White Bean Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
3 cloves of garlic
02 -
4 onions, chopped finely
03 -
2 medium-sized carrots
04 -
3 thick cuts of celery root (about finger-width)
05 -
2 stalks of leek
→ Canned & Pantry Items
06 -
200 grams cracked freekeh
07 -
2 tablespoons of thick tomato paste
08 -
2 cans of white beans
09 -
2 cans of diced tomatoes
10 -
8 cups (2 liters) of veggie broth
→ Herbs & Spices
11 -
1 teaspoon celery salt
12 -
2 teaspoons of oregano
13 -
2 teaspoons of marjoram
14 -
2 small bunches of parsley, chopped
15 -
4 teaspoons sweet paprika powder
16 -
2 teaspoons onion powder
17 -
1 teaspoon smoked salt (optional)
# Instructions:
01 -
Pulse the freekeh in a high-speed blender to crack it. Soak the freekeh in veggie stock overnight. If you're swapping for TVP, just soak it in enough of the same broth overnight instead.
02 -
It looks like some steps are missing. Usually, you'd simmer everything together—veggies, beans, and spices—until the flavors come together.
# Notes:
01 -
This spicy dish is quick to whip up and works perfectly for large batches.
02 -
A fun swap for chili and a hit at gatherings.
03 -
Freekeh can be replaced with TVP if you prefer.