Prep 15 mins
Cook 20 mins
I found this soup on the internet on a vegan website. It's vegan, fat free and low in calories. I've modified it a bit. The original recipe included 1/3 cup small pasta and 1 tsp mellow miso. Nutritional yeast is pretty strong so novices should add 1/2 the amount and taste the soup first.
- 2⁄3 cup onion, diced
- 1⁄2 cup carrot, diced
- 1⁄2 cup celery, diced
- 2 -2 1⁄2 cups vegetable stock or 2 -2 1⁄2 cups water, divided
- 1 (15 ounce) can butter beans or 1 (15 ounce) canother white beans
- 1 1⁄2 cups swiss chard or 1 1⁄2 cups spinach or 1 1⁄2 cups other greens, washed well,and roughly chopped or 5 ounces packages frozen chopped spinach
- 1⁄2 cup cut corn (fresh, frozen or canned)
- 1 pinch turmeric
- 1 tablespoon nutritional yeast flakes
- salt & freshly ground black pepper, to taste
- In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
- Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
- Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
- Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
- Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
- Taste and season with salt and freshly ground pepper, as needed.
I enjoyed this soup. I halved the recipe. Instead of butter beans, I used baby limas. I used white miso and actually added a bit more to get a little more flavor. I enjoyed the nutritional yeast in it, although I couldn't really taste it. I also added a little soy sauce. Thanks!