Nancy’s Bean Soup

Nancy’s Bean Soup

Eat Heal Glow

My Mother in Law named this shop! I hope you like it as much as she and all of her friends do. It’s highly nutritious, full of vitamins, antioxidants, protein and fiber. It’s even better the next day. Enjoy!!XOXOXO


2 cups cooked blacked beans

1 cup white cannellini beans

4-6 cups of vegetable or non-chicken broth

½ cup tomato paste

¼ cup EVOO

1 large sweet onion finely chopped

2 stalks of celery finely chopped

2 large carrots grated

1 cup chopped mushrooms

2-3 cups of spinach or whatever greens you have on hand

1 bayleaf

1 small piece of kombu (about 2 inches) *Optional

2 teaspoons sea salt

2-3 teaspoons cumin

1 teaspoon cardamom

Fresh ground black pepper to taste

A pinch of crushed red pepper flakes

1 lemon

Fresh parsley chopped

Vegan sour cream for garnish *Optional


Heat olive oil in a large soup pan. Add chopped onion, carrots, celery and garlic cook on low until tender about 6 minutes. Add the chopped mushrooms, cook for another 3-4 minutes. Add the cumin, cardamom, salt and pepper; cook stirring constantly for another 2 minutes. Stir in the tomato paste and add the stock, bay leaf, and kombu; heat for 10 more minutes. Add the beans and simmer for another 30 minutes adjusting the seasonings to your liking. Remove the kombu and bay leaf. Transfer about ¾ of the mixture to a blender of food processor and mix until smooth. Pour back into the pan and add the spinach and crushed red pepper. Heat gently until the spinach has wilted. (about 4 minutes)

Serve garnished with fresh chopped parsley, fresh lemon juice and a dollop of vegan sour cream. Enjoy!!! XOXO

Serve with a green salad and rustic bread.