White Bean Soup
This soup is so easy to make, uses simple ingredients, gluten free, dairy free and is ready in 30 minutes.
Equipment
- 1 Immersion blender
Ingredients
- 1 Onion Use a leek, shallots, green onions or a sweet onion. 1 tsp of onion powder will work just as well.
- 1 Bell Pepper Any color, I used a green bell pepper.
- 1 tsp Minced Garlic Or use 1 fresh garlic clove or 1 tsp garlic powder.
- 3 Tbsp Oil I have used avocado or olive oil to saute the vegetables.
- 1 Bay Leaf
- 4 Large Potatoes I used red potatoes.
- 1 Tbsp Lemon Juice
- 2 Cups Vegetable Broth
- 1 Cup Water
- 1 15oz. Can White Bean Navy or Great Northern Bean.
- Salt and Pepper to taste.
1/2 tsp of Seasoning of choice
- Fennel
- Rosemary
- Thyme
- Dill
- Oregano
- Parsley
- 1/2 tsp Or a blend of any seasonings.
Instructions
- Clean and chop the onion, potatoes, pepper and set aside.
- Drain and rinse the white beans, set aside.
- In a large sauce pan, saute at a medium high heat, the onion, pepper and minced garlic in oil until soft.
- Continue by adding the potatoes, lemon juice, spices, bay leaf and both.
- Bring everything to a boil, then reduce heat to a simmer for about 15 to 20 minutes, or until the potatoes are soft.
- Next, stir in the white beans and cook for another 10 minutes.
- After cooking, remove the bay leaf.
- With a immersion blender, puree the soup, but leave some beans and potatoes for texture then season to taste.
- Serve with your favorite crackers, bread or a sandwich.