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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 429.1
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 506.9 mg
  • Total Carbs: 57.3 g
  • Dietary Fiber: 19.7 g
  • Protein: 35.1 g

View full nutritional breakdown of Vegan Sausage and Bean Soup calories by ingredient
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Vegan Sausage and Bean Soup

Submitted by: VEGFAERY
Vegan Sausage and Bean Soup

Introduction

Hearty, delicious bean soup. Hearty, delicious bean soup.
Number of Servings: 5

Ingredients

    100 grams dry adzuki beans
    100 grams dry navy beans
    100 grams dry light red kidney beans
    100 grams dry cranberry beans
    1 large onion, diced
    3 cloves garlic, minced
    2 GoBio Organic low sodium vegetable bouillon cubes
    3 heaping tsp. Epicure Vegetable Broth mix
    8 cups water (mixed with dried broth mixes)
    1/2 cup celery diced
    1 cup diced tomatoes
    1/2 cup carrots, diced
    1/2 cup red pepper, diced
    1 bay leaf
    3 Tofurky Italian sausage link, sliced
    4 cups baby spinach or 1 block frozen chopped

Directions

Rinse and pick over beans. Soak overnight. Drain.

Cook onion and garlic in a little bouillon or water. Add other vegetables and simmer for a few minutes. Add beans and the rest of bouillon (8 cups total). Bring to a boil and then turn down low to a slow simmer and cook for 90 minutes.

Add baby spinach or 1 box frozen chopped spinach. Cook soup for an additional 15 minutes. Add sliced sausage to soup in last five minutes of cooking time. Stir in Braggs liquid aminos if more salt needed.

If serving this with a salad or bread or crackers you'll easily get 10 1-cup servings. I prefer to dig into a big bowl of soup with nothing on the side so I got 5 2-cup servings.

Parmesan cheese would go nicely overtop or old cheddar cheese, but then this recipe would be vegetarian and not vegan.

Enjoy!

Serving Size: 10 1-cup or 5 2-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user VEGFAERY.






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