WFPB Creamy Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 174.5
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 736.7 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 6.8 g
- Protein: 6.3 g
View full nutritional breakdown of WFPB Creamy Vegetable Soup calories by ingredient
Introduction
This is a cream style soup with no dairy. The pureed beans help with that creamy taste without nuts or added oil. This is a cream style soup with no dairy. The pureed beans help with that creamy taste without nuts or added oil.Number of Servings: 8
Ingredients
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3 cup diced Potato, raw
2 cup, chopped Carrots, raw
1 large Onions, raw diced
1 stalk, large (11"-12" long) Celery, raw chopped
2 cup, diced Zucchini
4 cup Vegetable Broth
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1 cup kernels Yellow Sweet Corn, Frozen
2 tsp Garlic powder
1 tsp Sage, ground
1 tsp Thyme, ground
.5 tsp Salt
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1 cup Beans, white
2 TBS Cornstarch
1/2 to whole can of Creamed Corn
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1 cup frozen Peas-defrosted
Tips
This recommends the slow cooker, but I used instant pot, and then put it on the slow cooker mode so I could just leave it. You could also do it on a stovetop.
Directions
Add all chopped fresh vegetables into instant pot with the broth. Cook on high pressure for 5 minutes. (Alternately put in slow cooker and cook for 4 hours). Release pressure and add spices, and frozen corn. Cook on slow cooker setting for another 2 to 3 hours. Puree beans, cornstarch and 1 cup of water til smooth. Add to soup, and then add creamed corn. Bring back to a boil to thicken, than just before serving add the defrosted peas.
(We don't like overcooked peas, so that is why they are just tossed in at the end to heat up.)
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
(We don't like overcooked peas, so that is why they are just tossed in at the end to heat up.)
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
