Gluten Free Vegan Creamy Vegetable Bean Soup


A perfect soup for a cold, snowy and rainy day in March like we had the other day. The family enjoyed the soup and we had leftover that we all enjoyed for lunch. I increased this recipe as I was making it for a lot of people.

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Chop your onions, peel and cut carrots and wash and chop celery. (see video)

Coat the bottom of a soup pot with olive oil and heat on medium. Add salt. Sauté' onions, carrots and celery until they start to soften. (see video)

While the vegetables are cooking, mince garlic.. Add the minced garlic to the pot. Stir often. (see video)

Peel, wash and cube your sweet potato and white potatoes. Add to pot. (see video)

Pour in vegetable broth and simmer. Add bay leaf and salt to taste. (see video)

Wash your zucchini and slice and chop green beans. When the sweet potatoes soften, add the zucchini, green beans and frozen peas. Stir often. (see video)

Add drained chickpeas, Stir well.


Pour cannellini beans into a large bowl. Scoop some vegetable broth from the pot and mix with the beans. Using an immersion blender, blend until beans are smooth. Add flour and blend. Set aside. (see video)

Prepare your lemon juice from freshly squeezed lemons. Add lemon juice to soup and stir. Add blended bean mixture. Stir well. (see video)

Wash your spinach and add to pot. Cook spinach approximate 5 minutes. Add salt to taste. (see video)

Make white rice according to package directions. I added pats of butter in the rice, but to keep it vegan, omit butter or use vegan butter. Season rice with Sazon Goya, garlic powder and onion powder. Mix together well. Add to soup. Cover pot and simmer on low about 5 to 10 minutes. Stir a few times, you don't want the bottom to burn. (see video)

Serve and enjoy.


Ingredients:

1 box gluten free vegetable broth

1 medium onion, chopped

1 garlic clove, minced

1 carrot, chopped

1 stalk celery, chopped

1 sweet potato, chopped

1 small zucchini, chopped

1 cup green beans - frozen and broken in half if large

1 cup peas

1 bay leaf

1 can of chickpeas, drained

1 can of cannellini beans - do not drain

1 to 2 tablespoons gluten free flour

salt to taste

1 tablespoon of lemon juice freshly squeezed

large handful of fresh spinach - washed

1/2 cup white rice - I always cook 2 cups of rice so I have leftover for other dishes

Sazon Goya seasoning

garlic powder to taste

onion powder to taste


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