Creamy White Bean Soup
This creamy vegetable soup is packed with plant-based protein thanks to butter beans!
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Ingredients
- 3 cans butter beans
- 2 medium sweet potatoes
- 4 large carrots
- 2 red bell peppers
- 4 large leaves of curly kale
- 1 tablespoon coconut oil
- 24 ounces filtered water
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- ½ teaspoon onion powder
- 1/4 teaspoon ginger powder
- ¼ teaspoon turmeric powder
- ¼ cup fresh Italian parsley or cilantro leaves
Instructions
- Peel and chop sweet potatoes and carrots
- Rinse, core and dice the red bell pepper
- Rinse, devein and chop the kale
- Warm the coconut oil over medium heat in a large soup pot
- Add the bell pepper, carrot, sweet potato and kale then sauté for 3 minutes
- Add the spices and sauté for another 2 minutes
- Add the water, bring to a boil then lower the heat and simmer for 15 minutes
- Add two cans of butter beans, drained and rinse, then use an immersion blender to blend most of the soup. If you do not have an immersion blender you can add the soup to a high-speed blender to blend together
- You can blend more or less depending on your preference. I like to blend most of it, but leave some whole veggies for texture
- Finally add the remaining can of butter beans (drained & rinsed)
- Keep on medium/low heat for 5 minutes to heat through
- Serve topped with parsley or cilantro, and enjoy!
Servings: 6