Name: Vegan Bean Soup
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Olive oil - 2 tablespoons; Onion, diced - 1 medium; Celery, diced - 1 stalk; Baby carrots, chopped - 12; Garlic, minced - 1 clove; Vegetable broth - 1 (32 fluid ounce) container; Great northern beans, rinsed and drained - 2 (14.5 ounce) cans; Lemon juice - 1 tablespoon; Italian seasoning - 1 teaspoon; Salt, or to taste - 1 dash; Ground black pepper, or to taste - 1 dash; Cayenne pepper, or to taste - 1 dash; Vegan sour cream - ⅓ cup; Croutons, or to taste - ¼ cup; Vegan shredded Parmesan-style cheese - ¼ cup

Ingredients for - Vegan Bean Soup

1. Olive oil 2 tablespoons

2. Onion, diced 1 medium

3. Celery, diced 1 stalk

4. Baby carrots, chopped 12

5. Garlic, minced 1 clove

6. Vegetable broth 1 (32 fluid ounce) container

7. Great northern beans, rinsed and drained 2 (14.5 ounce) cans

8. Lemon juice 1 tablespoon

9. Italian seasoning 1 teaspoon

10. Salt, or to taste 1 dash

11. Ground black pepper, or to taste 1 dash

12. Cayenne pepper, or to taste 1 dash

13. Vegan sour cream ⅓ cup

14. Croutons, or to taste ¼ cup

15. Vegan shredded Parmesan-style cheese ¼ cup

How to cook deliciously - Vegan Bean Soup

1 . Stage

Heat oil in a pot over medium-high heat. Cook onion, celery, carrots, and garlic until soft, 7 to 10 minutes. Add broth, beans, lemon juice, Italian seasoning, salt, pepper, and cayenne. Reduce heat and simmer for 30 minutes.

2 . Stage

Puree vegetables in small batches in a food processor and return to the pot, or use an immersion blender. Stir in vegan sour cream. Heat through, about 5 minutes. Remove from heat and serve with croutons and vegan Parmesan.