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Vegan bean soup
A variety of vegetables gives this vegan bean soup enticing colours and high nutritious content, especially with the addition of baby spinach or other leafy greens.
Preparation
35 min
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Slice corn tortillas into triangles and fry in hot pan in 1 tablespoon olive oil on both sides, until golden.
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Season with powdered caraway, powdered ginger and smoked sweet paprika, and sprinkle with Vegeta BIO. Stir and sauté over low heat for 10 minutes. Remove from heat, then add in baby spinach.
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Sauté onions, carrots and red pepper in 2 tablespoons olive oil for about 10 minutes. Then add in crushed garlic. Add in Oat barista plant beverage, and bring to the boil, then add in drained corn and beans.
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Finely chop onions, and cut carrots and peppers in cubes. Drain and rinse canned sugar corn and beans.
Advice
Choose ingredients that you already have and see which are missing. Let this be your guide in deciding what to cook.
You can add other seasonal leafy greens instead of spinach.
Super tip: Choose ingredients that you already have and see which are missing. Let this be your guide in deciding what to cook.
Serving
Serve vegan bean soup with fried tortilla chips.
