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Vegan Soup

Potato, Broccoli, and Bean Soup

Potato, Broccoli, and Bean Soup

  • 1/3 cup onion, diced
  • 1 clove garlic, minced
  • 1/4 cup water
  • 3 1/2 cups peeled, diced potatoes
  • 2 cups fresh or frozen broccoli, chopped
  • 15 oz. can great northern beans, rinsed and drained
  • 4 cups water
  • 4 vegetable bouillon cubes
  • 1 tsp. pepper
  • salt, to taste (you probably won’t need any unless you use no-sodium bouillon)
  • 6 slices Litelife Tempeh Fakin’ Bacon
  • 1/2 cup green onions, sliced
  • 5 Tbsp. Earth Balance
  • 5 Tbsp. flour
  • 2 cups unsweetened soymilk

vegan ingredients

In a medium pot on the stovetop, add diced onions, minced garlic, and 1/4 cup water.  Water saute over medium-high heat until onions are translucent.  Add more water as necessary.

Add 4 cups water, bouillon cubes, potatoes, and broccoli.  Bring to a boil.  Reduce heat.  Cover and simmer for 15 minutes.

In the meantime, cook Fakin’ Bacon according to package directions.  Chop Fakin’ Bacon into small pieces.  Melt Earth Balance in a small saucepan, add flour and gradually add milk, stirring constantly with a whisk over medium heat until thick.

When the potatoes and broccoli are done simmering, stir Earth Balance/soymilk mixture into pot.  Add the beans and cook uncovered for 10 minutes over medium heat, stirring occasionally.

Pour into a bowl and add a little Fakin’ Bacon and green onion. This tastes a little like a loaded baked potato soup.  Mmmm–maybe I should make that next!

Potato, Broccoli, and Bean Soup

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