Best Vegan Dill And Bean Soup Recipes

GREEN STRING BEAN SOUP RECIPE

Green String Bean Soup Recipe image

Creamy but healthy green string bean soup recipe of Romanian origin that is also plant-based, vegan and insanely delicious with tons of flavor from garlic and dill.

Provided by Florentina

Categories Soup

Time 35m

Number Of Ingredients 15

Ingredients

1 lb green or yellow string beans ((fresh or frozen))
1 tbsp water (or a drizzle of olive oil)
13 cloves garlic
2.5 cups cashew milk ((plain, unsweetened))
3.5 cups vegetable stock ((low sodium))
1 carrot (- sliced into thin rounds)
4 tbsp whole wheat pastry flour ((or all purpose organic flour))
2 tsp onion powder
2 leaves bay
5 sprigs fresh dill
1 cup fresh tomatoes (- chopped)
1/3 cup fresh dill (- roughly chopped)
1 pinch red pepper flakes (+ more to taste)
sea salt to taste
2 tbsp nutritional yeast ((OPTIONAL))

Steps:

Rinse the beans, discard the ends and snap them in half or smaller pieces to your liking.
If desired you can steam the beans in advance. Prepare a double boiler with 2 inches of water in the bottom pot. Bring to a simmer and then place the green string beans in the top basket. Cover with a lid and steam for 10 to 15 minutes or until desired tenderness is achieved. Check after 10 minutes to make sure you don't overcook the beans. Remove from the steam and transfer to a bowl. Rinse with ice cold water to stop the cooking process at this point. Refrigerate until ready to use. (Alternatively you can use the 1- pot method below but take good care not to overcook them).

Nutrition Facts : Calories 124 kcal, Carbohydrate 23 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 136 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

VEGAN DILL AND BEAN SOUP

Vegan Dill and Bean Soup image

Make and share this Vegan Dill and Bean Soup recipe from Food.com.

Provided by Dominick and Amanda

Categories Vegan

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 carrots, peeled and sliced thin
1 cup mushroom, diced
1 onion, chopped
3 garlic cloves, minced
1 cup fresh dill, chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
1 cup ditalini
1 (8 ounce) can cannellini beans, drained and rinsed
10 cups chicken stock (vegan)
1 (8 ounce) package sausage (vegan)

Steps:

Saute carrots, mushrooms, onion, and garlic over medium-high heat for 2-3 minutes in extra virgin olive oil. Add broth (stock mixed with water) and bring to a boil. Add spices, bay leaf, ditalini and beans. Boil for about 5 minutes then reduce heat and simmer.
Meanwhile, heat about 1 tablespoons of extra virgin olive oil and brown vegan sausage, breaking it apart as it cooks. Once browned turn off heat and add to soup.
Soup is ready when pasta is cooked.
Enjoy!

Nutrition Facts : Calories 294.3, Fat 12.3, SaturatedFat 3.9, Cholesterol 25.4, Sodium 795.1, Carbohydrate 30.3, Fiber 3.3, Sugar 7.8, Protein 15