Vegan Sundried Tomato Bean Soup
I’m not sure that I’m in love with the cold rainy weather right now, after being blessed with such beautiful sunshine. But I know it’s wonderful to get the moisture, and I will be in love with how spectacular it will make the mountains look in a few weeks, so for those reasons, I’m really grateful. But on a chilly night like tonight, I didn’t really feel like a cold salad, so this Vegan Sundried Tomato Bean Soup was a wonderful answer.
It’s actually a complete original, based on what I had in my kitchen tonight. But when I posted it on Instagram, Twitter, & FB, we got so many requests for the recipe, sooo of course, here I am. 🙂
Abundance isn’t about what we have,
but comes as we develop appreciation
for everything in our lives,
whether good or bad.
Even the trials in our lives are
opportunities that change our hearts
and build us into something better.
It’s actually pretty fast and basic. If you cook your own beans, Id recommend that, but if you don’t, you can use organic canned beans and it will taste great.
VEGAN SUNDRIED TOMATO BEAN SOUP
- Prep Time: 10 minutes
- Cook time: 5 minutes
- Yield: 4
NOTE: As always, we like to help make that transition to healthy much easier and simple…so we’ve searched to find the best deals on quality organic ingredients for GREAT DEALS and found this ORGANIC MARKET that give you the freshest & finest ingredients at prices no one else has been able to beat! We love what they are doing and have set up as affiliates with them. So as you shop, just smile about the savings & especially the extra health benefits you’ll be getting!
1 1/2 cups cooked (or 1 can) white beans
1 1/2 cups cooked (or 1 can) pinto beans
2 cups water
tomato – 1 whole organic, sliced
1/3 cup sundried tomatoes
1/2 sweet onion – sliced
2 fresh garlic cloves
3/4 – 1 teaspoon, depending on kick you like chipotle powder
1/2 – 1 teaspoon, depending on kick curry powder
sea salt – 1/2 teaspoon (optional)
cilantro – 1 bunch, organic
3 tablespoons extra virgin olive oil (EVOO)
1/4 cup per serving rice or almond milk cheese
Place the FIRST ingredients together in a pan until warmed, not too hot. Just cook it for a few minutes, then remove it from the stove.
Just before serving, add in the EVOO and stir. Pour into bowls and add 1/4 cup vegan cheese to each serving.
And, here are links to both of our cookbooks that we think you’ll LOVE! We’ve got more on the way!
Anyway, thanks so much for joining us, we’ve got lots more in store for you, but would love to hear how you like this Vegan Sundried Tomato Bean Soup is super easy & delicious!