In search of something different to make, I sought my spice rack for inspiration. When the weather dips below 30 degrees, soup is always welcome in my house.
I made this vegan bean soup in my Instant Pot, but it can easily be made on the stove. The only spices I used were Cajun spice (Old Bay or other brand will do) and dried thyme. My daughter dislikes cooked carrots, so I left them out and used diced orange peppers instead for color.
You can add diced tomatoes to the soup, too- but I used tomato sauce instead since I was out of tomatoes. If you prefer more protein in your soup, try diced chicken or turkey, shrimp or turkey kielbasa. The soup was really delicious without meat. I add garlic later when I cook it to prevent it from browning too much.
This soup is a good source of vitamin C, potassium and fiber from the veggies and beans. If you’re concerned about sodium, use low-sodium chicken or vegetable broth, or reduce it further by using water for broth. You won’t be disappointed.
1 Tbsp. olive oil
1 small red onion, chopped
3 celery ribs, cleaned and chopped
1 orange or red bell pepper, diced
1 tsp. Cajun spice seasoning
1 tsp. dried thyme
1 clove garlic, mined
2 (15 oz) cans cannellini or other white bean (Navy, Great Northern), drained and rinsed
1 (8 oz) can tomato sauce
4 cups chicken or vegetable broth
- Place your Instant Pot on sautee mode and add the oil.
- Sautee the onions, celery and peppers for 3 minutes, then add the Cajun seasoning and thyme.
- Coat the vegetables in seasoning, then add the minced garlic and cook another 2 minutes.
- Turn the Instant Pot to soup mode and add the beans, tomato sauce, and broth.
- Close the lid of the pot, lock the release valve and let the soup cook until the cycle is complete.
- Release the steam and eat!
Makes 6 servings.