Vegan oil soup recipe
Last Updated on
Try this unusual homemade vegetarian and vegan soup recipe. Butter beans or lima beans, add such a great texture to a soup that is larger and softer than most beans, giving your oil soup a texture unlike most other bean soups.
This simple low-fat vegetarian and vegan oil soup recipe is made with tomatoes and lots of veggies, including carrots, celery, onions and tomatoes, for a nutritious and comforting meal. Plus, it’s very easy to prepare. If you can chop and serve the Vegetable Recipes, you can have this soup on the table in about thirty minutes. Add a side of green salad and dinner is served!
All the ingredients are both vegetarian and vegan . If you want it to be gluten free too, simply swap the plain flour for gluten free or use a tablespoon of cornflour from the corn to thicken the soup as needed. If you don’t drink vegan, you may want to taste this soup with freshly grated Parmesan cheese or add some nutritional yeast if you eat vegan.
This vegetarian butter soup recipe is courtesy of Bush's® Beans.
Like making homemade vegetable juice? You might want to try one of these seven vegetable soups, or try one of these ten creative vegetarian and vegan soup recipes .
What you’ll need
1 1/2 cups celery, finely chopped 1 cup carrots, finely chopped 3/4 cup onion, finely chopped 3 tbsp olive or vegetable oil 3 tbsp all-purpose flour 4 cups water 2 (16 oz.1 (14 oz.) Can chopped tomatoes 1 tsp. basil 1/2 tsp. salt 1/4 tsp. pepper Optional: Toss or Parmesan cheese to serve
How to make
In a large soup pot or stock pot, cook celery, carrot and onion in olive oil or vegetable oil over medium-high heat until soft, about 6-8 minutes. Then add the flour and clean the Vegetable Recipes for one minute. Gradually add the water, stirring and continuing to whisk until smooth. Then drain and rinse the canned butter. Add the sandwiches to the pot, then add the cooked tomatoes, basil and salt and pepper and bring the mixture to a boil, giving the mixture a good mix. Reduce the heat to medium, cover and let the soup simmer for about 20-25 minutes or until slightly thickened, stirring occasionally. Taste and season to taste, adding a little salt and pepper to taste.
Like this bee soup recipe? Scroll down for lots more vegetarian bean soup recipes to try.
Recipe notes. It’s the basil instead of the Italian seasoning that does it all. Swap it out for an Italian herb blend, some parsley or even rosemary.
Nutritional guidelines (per serving) Calories 452 Total fat 10 g Saturated fat 1 g Saturated fat 6 g Cholesterol 0 mg Sodium 490 mg Carbohydrates 72 g Fiber 19 g Protein 21 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
