Total Time
35mins
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.

Ingredients Nutrition

Directions

  1. In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
  2. 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.
  3. Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
  4. 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.
  5. Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
  6. Taste and season with salt and freshly ground pepper, as needed.

Reviews

(1)
Most Helpful

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!

Sharon123 January 21, 2009

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