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Creamy Vegan Curry Bean Soup
Course
Appetizer
Cuisine
American
Keyword
Beans, Soup, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
people
Ingredients
1
tablespoon
olive oil or coconut oil
1
medium bell pepper, diced
1
small white onion, diced
2
stalks celery, diced
2
cloves garlic, minced
½
cup
sliced fresh white mushrooms
30
oz
canned great norther beans, rinsed
32
oz
canned pinto beans, rinsed
14.5
oz
canned petite diced tomatoes, drianed
5
cup
vegetable stock
13.66
oz
unsweetened coconut milk
2
tablespoon
Thai red curry paste
1
teaspoon
sugar
1
teaspoon
salt
US Customary
-
Metric
Instructions
Heat a soup kettle over medium heat and add oil. Add onion, pepper, and celery. Saute till veggies start to soften.
Add mushrooms and garlic. Allow mushrooms to slightly soften.
Add beans, tomatoes, and stock and stir. Add coconut milk, curry paste, sugar, and salt. Stir.
Allow soup to lightly simmer for 15 minutes. Serve.