Beans are an inexpensive source of nutritious protein and fiber that offers unlimited soup possibilities. On hot days, when you are seeking a light soup, this recipe is certain to satisfy. As a “sippin'” soup, it is the perfect consistency to drink from a mug. The base recipe is decidedly bland for those who do not tolerate much spice. Please feel free to add additional spices to taste.

Step 1

Soak beans using the quick or overnight method. After beans have finished soaking, pressure cook them for 35 minutes (or according to instructions specific for your pressure cooker). Drain well. Then, divide the beans, half in a blender and the other half in a soup pot.

Step 2 

Finely chop the raw vegetables. Divide the raw vegetables into two equal portions and place half in the blender and half in the soup pot.

Step 3

Add 1/2 cup of the almond milk to the blender mixture. Blend until the mixture reaches a creamy consistency.

Step 4

Add the vegetable broth, remaining almond milk, seasoning, and blender mixture to the soup pot. Bring to a slow boil and then slow cook for four hours.

Ingredients

• 2 Cup Dry (100g), Yellow Eye Beans (or cannellini beans)
• 330 g, Carrots – Small (60g)
• 4 large stalks, Celery
• 0.50 cup, chopped, Red bell pepper
• 1 tbsp(s), Dill weed, fresh
• 24 fluid ounce, Almond Milk (unsweetened)
• 2 cups, Broth
• 1 clove, Garlic
• 2 tbsp, chopped, Green onions
• 1 tsp, Onion powder
• 1 teaspoon, Salt
• 1 tsp, ground, Black pepper