This is one of my favorite cold weather meals. Simple, and totally filling, this vegan version of my mother’s ham and bean soup takes me back to my childhood. I was never a big soup fan growing up, but over the last several years I’ve grown to love it! I am particularly fond of thicker soups and stews.
When I make soup I tend to just toss in whatever I’m moved to include. My soups come out a little different every time. I’m completely bad at remembering to measure (unless someone requests the recipe and I happen to remember to write it down!) The soup pictured above is different from the one below. I didn’t add cashew cream today (used all my cashews on onion dip!) so the one below is more creamy. Still, both are equally tasty in my opinion. If you want a creamier soup add 1/2 cup of cashew cream (cashews soaked in water for a few hours, drained, and blended until smooth with water.) This recipe is Vegan, Gluten Free, Soy Free, Processed Sugar Free, and Corn Free. I hope you enjoy!
Bean and Potato Soup
4 cups broth
4-5 medium potatoes, chopped
3/4 cup onions, chopped
2 cans great northern beans (not drained)
1 can pinto beans (not drained)
3/4 cup almond milk
1/4 cup tapioca starch
1/2 tsp dill
2 tsp lemon juice
2 tsp sea salt
1/2 tsp pepper
2 tsp onion powder
1 tsp garlic powder
1 TBLS pure maple syrup
1/4 cup coconut milk
- Add broth, potatoes, onions, thyme, dill, salt, pepper, maple, onion powder, garlic powder, and beans to large pot. Bring to boil then cook at medium heat until potatoes begin to soften. Around 15 minutes.
- Add coconut milk (and cashew cream if you’re using that), maple, lemon juice, and stir
- Mix the tapioca starch into the almond milk, then stir into soup. Heat until soup thickens and potatoes are soft.
- Remove from heat and serve.
Do you have a favorite cool weather soup or stew? I’d love some ideas! Post your favorites in the comments!