Vegan Navy Bean Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
2 medium minced garlic cloves
1 cup chopped onion
5 cups water
2 cups cubed red potatoes (leave skins on )
2 cups chopped kale
2 tsp salt
1/2 tsp cumin
4 tbsp nutritional yeast flakes
3 cups canned navy beans, drained (2-15 oz. cans)
1/3 cup vegan mayonnaise (to give creamy effect)

Directions:

In pot, sauté garlic and onion in olive oil (until lightly caramelized). Add water, cubed red potatoes, chopped kale, salt, cumin, and nutritional yeast. Stir. Cook, uncovered, over medium-high heat until potatoes are done (about 20 minutes).
Add Navy Beans and Vegenaise. If available, use a whisk to stir in the Vegenaise. This helps to blend the Vegenaise thoroughly into the soup. Cook for several more minutes and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	278.26 Kcal (1165 kJ)
Calories from fat	124.82 Kcal
		% Daily Value*
Total Fat	13.87g	21%
Sodium	809.84mg	34%
Potassium	590.17mg	13%
Total Carbs	31.09g	10%
Sugars	1.08g	4%
Dietary Fiber	4.21g	17%
Protein	15.59g	31%
Vitamin C	50.4mg	84%
Vitamin A	0.2mg	7%
Iron	3.2mg	18%
Calcium	93.8mg	9%

Amount Per 100 g
Calories	68.34 Kcal (286 kJ)
Calories from fat	30.65 Kcal
		% Daily Value*
Total Fat	3.41g	21%
Sodium	198.89mg	34%
Potassium	144.94mg	13%
Total Carbs	7.64g	10%
Sugars	0.27g	4%
Dietary Fiber	1.04g	17%
Protein	3.83g	31%
Vitamin C	12.4mg	84%
Vitamin A	0.1mg	7%
Iron	0.8mg	18%
Calcium	23mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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