• This is a fantastic soup perfect for a crisp Fall day! Be sure to [make] some rolls for dunking in your soup, [too]. If you're a meat-lover, you can add in a meat of your choice. This soup also works well using vegan cheese.

Ingredients

  • 3/4 cup chopped onion
  • 3/4 cup chopped carrots
  • 3/4 cup diced celery
  • 3 cups Veggie broth
  • 4 cups diced peeled potatoes
  • 2 cans of black beans, drained and rinsed
  • 1/4 cup gluten free flour (I used Better Batter)
  • 2 cups of shredded cheese (dairy or vegan)
  • 1-1/2 cups milk (I used coconut)
  • Salt and Pepper to season
5 (Rated by 1 moms)
PREP TIME 10 Min READY IN 35 Min
COOK TIME 25 Min SERVINGS 6
MAIN INGREDIENT Beans
MEAL/COURSE Dinner
TYPE OF DISH Soup and Stew
COOKING METHOD Stove-Top

Preparation

  1. In a large stock pot heat 1T of oil to saute onion, carrots and celery until soft.
  2. Add broth, beans and potatoes, boil for 12 minutes or until potatoes are tender.
  3. Whisk together milk and flour, slowly stir into soup mixture.
  4. Next, add cheese. Stir until melted and heated.
  5. Season with salt and pepper.
  6. Enjoy!

Rating

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