During the winter months I love to make a variety of bean soups. They each give their unique flavor using basic ingredients such as onions, garlic, carrots, and potatoes. I added coconut milk for extra creaminess and a combination of herbs for a unique taste. This soup has gusto and body, which is perfect for cold wintry days.

4 cups white beans, cooked ( use navy, cannellini, great northern)

2 cups water

1 onion, chopped

1 bay leaf

2 cloves of garlic, minced

1 carrot, diced

1 potato, diced

2 Tbsp coconut milk

1Tbsp nutritional yeast flakes (optional)

1 tsp marjoram

½ tsp dried thyme

½ tsp parsley flakes

½ tsp paprika

1 ½ tsp salt or to taste

pinch of cayenne pepper (optional)


Ingredients


Cooking

Prepare 8 oz of dried beans by sorting and washing. Soak in water to cover for 8 hours or overnight.  Cook beans until tender with whole bay leaf.  Place 4 cups of beans, water, onion, garlic, carrot, potato, coconut milk, marjoram, thyme, parsley, and paprika in a large saucepan. Bring to a boil, then simmer for 30 minutes or until desired thickness is reached and vegetables are tender.  Season with salt and or cayenne pepper to taste.