Vegan soup with beans
Description
The recipe won't take much time. I call recipes like this one "a must-have for the laid-back homemaker" :). If you often forget to buy groceries or simply don't have time to spend long hours at the stove, then this simple recipe for a vegetarian bean soup will definitely come in handy ;). Of course, if we were using dried beans, the process would take much longer, but fortunately, the food industry reliably supplies us with canned beans of all types and varieties. So our soup will be quick ;). Shall we begin? Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Wash the potatoes, peel them, and cut into small cubes.
- 2
Step 2
Chop the onion with a knife, grate the carrot. Actually, I'm not a fan of grated carrot in soups (I love it very much, so I prefer larger pieces), but grated carrot cooks faster, that's a fact. So if you need to save time—grate it! :)
- 3
Step 3
Heat a pan with oil and sauté the onion until translucent.
- 4
Step 4
Add the carrots and sauté for another 5-6 minutes.
- 5
Step 5
Salt, pepper, add chopped tomatoes (if using fresh ones, don't forget to peel them) and herbs. Mix and simmer until the liquid has significantly reduced. When the mixture starts to pull away from the pan, turn off the heat.
- 6
Step 6
Place the potatoes in a saucepan with boiling salted water. Cook for 5-7 minutes.
- 7
Step 7
Place the beans and sautéed vegetables into the pot. Cook covered over low heat for another 5 minutes.
- 8
Step 8
Season with minced garlic and herbs, let it rest under a lid. Ladle into bowls and serve. If it's not a fasting day—serve with sour cream ;)