This good for the soul soup is packed with loads of vegetables and beans, making it filling without the guilt. It's also gluten-free, dairy-free, and vegan. Soy milk is added at the end to give it a creamy texture. Serve with your favorite toppings, crusty bread, and a fresh squeeze of lemon to brighten it up.
- 2 19oz cans navy beans, divided
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 thinly sliced into rounds carrots
- Salt and freshly ground pepper, to taste
- 1/ 2 cup baby bella mushrooms, cut into quarters
- 1 scotch bonnet pepper, seeded and small diced
- 3 tablespoons fresh thyme
- 2 tablespoons Italian seasoning
- 2 tablespoons Cajun seasoning
- 4 cups vegetable stock
- 1 1/ 2 cups soy milk
Using a blender, puree one can of navy beans. Set aside.
In a large pot set to medium, heat olive oil and sauté onion, garlic, and carrots, season with salt and pepper. Cook until fragrant 2-4 minutes.
Add mushrooms, and pepper, allow to cook for another 6 minutes. Add thyme and seasonings cooked for an additional minute.
Slowly transfer the pureed beans to pot followed by stock. Stir and bring to a boil covered, lower the heat slightly and allow to cook for 25-30 minutes stirring occasionally.
Drain and rinse remaining can of navy bean, add to pot along with spinach, allow it to simmer for another 6 minutes. Remove from heat, stir in soy milk. Adjust seasoning to taste. Serve immediately with crusty bread.