Vegan Sausage and Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
100 grams dry adzuki beans100 grams dry navy beans100 grams dry light red kidney beans100 grams dry cranberry beans1 large onion, diced3 cloves garlic, minced2 GoBio Organic low sodium vegetable bouillon cubes3 heaping tsp. Epicure Vegetable Broth mix8 cups water (mixed with dried broth mixes)1/2 cup celery diced1 cup diced tomatoes1/2 cup carrots, diced1/2 cup red pepper, diced1 bay leaf3 Tofurky Italian sausage link, sliced4 cups baby spinach or 1 block frozen chopped
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.
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.
Nutritional Info 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
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