Vegan Greek Lima Bean Stew - Instant Pot - Gluten Free
This delicious and nutritious gluten and fat free lima bean stew is quick and easy in your Instant Pot. The rosemary, oregano, fennel, artichoke hearts, with dashes of lemon and mint, give it an authentic Greek flavor.This stew freezes well freezes well, and it’s wonderful to have around for a meal as quickly as you can defrost it. Terrific with a salad and crunchy bread.
Enjoy!
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GF = Gluten Free
Tbsp = Tablespoon
C = Cup
Tsp. = Teaspoon
WHITE BEAN SOUP -- I took a cooking course at Mission Hill Winery and they served us an amazing lunch. This delicious soup was one of the things we ate and the chef shared his recipe. If you substitute canned beans, ensure they are gluten free.
1 lb. dry White Beans, soaked in cold water for 12 hours in refrigerator
2 Bay Leaves
2 Tbsp. Olive Oil
1 lb. GF Italian Sausages meat out of casing
2 ½ C chopped fresh tomatoes (if using canned, ensure they are GF)
1 Large onion, diced
1 Large carrot, diced
1 Leek, sliced finely
1 Fennel bulb, sliced finely (I forgot to buy one and used 2 celery stalks; much better with fennel but celery can be used in place of the fennel).
3 cloves of garlic, finely chopped
1 pinch of Saffron
1 Tbsp. Fennel seed, ground
1 Tbsp. Coriander seed, ground
2 Liters GF Chicken Stock
1 Bunch Parsley, chopped
Drain the water from the soaked beans. Place into a large pot and fill with fresh cold water, add bay leaf and cook until soft, skimming off the foam. When done, strain and set aside beans. Add olive oil to a large soup pot and bring up to medium heat, add sausage meat (taken out of casings) and sauté until golden brown. Add all vegetables and spices to pot and sauté another 3 minutes. Top with chicken stock and simmer until the carrots are soft. Add the cooked beans to the pot and allow to heat up again. Serve in preheated soup bowls and garnish with parsley and olive oil. Enjoy!
Easy Butter Bean Stew
This easy butter bean stew is warming and flavourful, yet it takes just 25 minutes to make. It's a naturally vegan recipe that's filling and tasty, just perfect for those super busy weeknights.
Full recipe at:
SIMPLE Mediterranean White Bean Soup
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
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???? SOUP INGREDIENTS
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
1 large carrot chopped
1 celery rib chopped
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3 15-ounces canned white beans drained and rinsed
2 cups baby spinach
Fresh parsley for serving
Grated parmesan cheese for serving
INSTRUCTIONS
1. In a large pot or saucepan, heat olive over medium high heat. Add onions and garlic; cook until onions are translucent, and garlic is fragrant, about 2-3 minutes, while stirring regularly. Add in the carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
BOWLS:
OVEN POT:
SINGLE BURNER:
SALT & PEPPER SHAKERS:
CUTTING BOARD:
⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Let’s get started
0:57 Adding onions
1:09 Adding remaining aromatics
1:49 Adding beans and broth
2:11 Simmering the soup
2:43 Adding spinach
3:05 Serving the soup
3:45 Taste test
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White Bean and Kale Soup - Super Yummy & Nutritious
This yummy White Bean Kale and Sweet Potato Soup is one of my favorites. It's packed with nutritious ingredients and is quick and easy to make. It is also a great way to get more kale into your diet and boost your immune system with nutrient dense foods. This soup contains so many things that are good for improving your over all health: vitamins, minerals, fiber and healing warmth.
Health Benefits of eating kale*
- Kale is filled with powerful antioxidants such as carotenoids and flavonoids to help protect against various cancers.
-On its own, kale is a low calorie food that is high in fiber and has zero fat. Fun fact: one cup of kale leaves has only 36 calories, offers 5 grams of fiber, and 0 grams of fat. Because it’s a good source of fiber, kale is a great leafy vegetable for aiding in digestion and intestinal cleansing.
- High in iron that’s good for proper liver function and per calorie, kale has more iron than beef!
- Per calorie, kale offers more calcium than milk.
- Kale is high in vitamin A – good for vision and skin. Vitamin C – helpful for your immune system, metabolism, and for hydration. Vitamin K – for protection against various cancers.
- Kale is a nutritional powerhouse of vitamins, minerals, and disease fighting antioxidants, all varieties of kale offer an incredible amount of health benefits and it is so delicious in this soup!
* SERVINGS: About 8
* INGREDIENTS
2 Tablespoons avocado oil, extra-virgin olive oil or coconut oil
1 cup- celery, chopped (about 3-4 stalks)
1 cup carrots, chopped (about 2-3 medium carrots)
1 cup yellow onion, chopped (medium onion)
1 large sweet potato or yam cubed
2 cloves garlic, minced or pressed
4-5 cups water for Vegan soup or 4- 6 cups vegetable broth or chicken broth
2 Bay leaves
1 Tablespoon fennel seeds
1 15-ounce cans cannellini beans (white kidney beans), or 2 cups fresh cooked beans –don’t drain.
One large bunch kale, deveined and sliced into pieces about 2 handfuls
Handful of parsley
Salt and pepper, to taste
* DIRECTIONS
1. Sauté the onions and carrots in oil for a few minutes then add garlic and celery and cook for about 5 minutes
2. Add a few pinches of salt, pepper and fennel seeds and stir and cook for a few more minutes
3. Add bay leaves
*If you use dried beans they will need to be added with the liquid first and cook for 45 minutes to 1 hour
4. Add yam or sweet potato and simmer for 45 minutes
5. Add can of cannellini beans and cook for 30 minutes
6. If needed add salt and pepper to taste
7. Add parsley before serving
8. Enjoy
Tuscan White Bean and Kale Soup Ribollita
This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!
Full recipe at: