Vegan Navy Bean Soup

Name: Vegan Navy Bean Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 Cups, 4 serving(s)
Ingredients: 2 tablespoons 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 teaspoons salt; 1/2 teaspoon cumin; 4 tablespoons nutritional yeast flakes; 3 cups canned navy beans, drained (2-15 oz. cans); 1/3 cup vegan mayonnaise (to give creamy effect)

Submitted by amberleemay

"Our family favorite! This soup is so wonderful and tasty. It is a Vegan soup, but it tastes like there is ham in it!!! My in-laws are spanish and they said it tastes like a soup they make that has a ton of meat in it (ham, sausage, chorizo, etc)! *NOTE: The nutritional yeast and Vegenaise are from the Health Food Store. I use "Red Star Nutritional Yeast" and "Grapeseed Oil Vegenaise." *NOTE: To get the proper consistency, do not add the Navy Beans or Vegenaise until the end."

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Ready In:: 40mins
Ingredients:: 11
Yields:: 8 Cups
Serves:: 4

ingredients

2 tablespoons 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 teaspoons salt
¹⁄₂ teaspoon cumin
4 tablespoons 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.