GREAT NORTHERN BEAN SPINACH SOUP | My Vegan Kitchen Life
GREAT NORTHERN BEAN SPINACH SOUP
20 mins prepServes 4
A comforting and hearty vegan soup featuring northern beans, spinach, carrots, potatoes, and a touch of scotch bonnet pepper for a kick. Topped with seasoned soy curls for a complete meal.
Soup Instructions:
On medium heat add 1 tbsp grape seed oil to a Dutch oven pot. Add carrots, yellow onion, and celery and cook until the onions become translucent. Add chopped garlic and cook for 1 minute. Add thyme, scotch bonnet pepper, bay leaf, and sliced mushrooms. Stir to combine. Add the vegan chicken base to 4 cups of water and stir to dissolve. Add the liquid chicken broth (water with dissolved base) to the pot. Stir to combine. Add potatoes, drained and rinsed northern beans, and frozen spinach. Stir to combine. Cook for 15-20 minutes or until the potatoes are tender. Remove the scotch bonnet pepper before serving.
Soy Curls Topping Method:
Rehydrate soy curls in water for 5 minutes. Heat a skillet and add 1 tbsp grape seed oil. Add the rehydrated soy curls to the skillet and cook until brown. Add liquid aminos and liquid smoke to season. Add soy curls on top of the soup and enjoy.
