I am not a new vegan, but I am still in awe of the many creative, colorful, healthy ways plants can become delicious!
This soup is exceptional and easy! Try it for lunch or dinner soon.
– Linda Nelson
Hot or Not White Bean and Tomato Soup
2 tablespoons olive oil (or use water)
1 medium onion, chopped
2 14oz. cans diced tomatoes
1 4oz. can diced hot or mild green chiles, drained
2 cans Great Northern Beans
2 tablespoons creamy, natural peanut butter
3 cups vegetable broth
Salt to taste
1 tablespoon fresh lime juice
In a large pot, heat the olive oil over medium heat. Add the onion, cover the pot, and cook until the onion is soft. This will take about 10 minutes. Add the tomatoes, beans, and chiles, and simmer while covered for 15 minutes.
Stir in the peanut butter and the broth. Add salt to taste, and simmer uncovered for 15 minutes longer. Puree the soup with an immersion blender, or by blending in a blender or food processor in batches.
Stir in the lime juice, and simmer until hot.
Isn’t it pretty?
This is adapted from a recipe in 1,000 Vegan Recipes by Robin Robertson.