Vegan Bean Soup Serbian Twist (Print Version)
# Ingredients:
→ Vegetables
01 -
4 medium onions, chopped really small
02 -
3 garlic cloves
03 -
2 stalks of leeks
04 -
2 medium carrots
05 -
3 thick slices of celeriac (celery root)
→ Canned & Pantry Items
06 -
2 tins of white beans
07 -
2 tins of chopped tomatoes
08 -
8 cups (2 liters) of veggie broth
09 -
200 grams of cracked freekeh grain
10 -
2 tablespoons of tomato puree
→ Herbs & Spices
11 -
2 teaspoons marjoram
12 -
2 teaspoons oregano
13 -
2 bunches of finely chopped parsley
14 -
1 teaspoon celery salt
15 -
2 teaspoons onion seasoning
16 -
4 teaspoons regular paprika powder
17 -
1 teaspoon smoked salt (if you like)
# Instructions:
01 -
Pulse the freekeh in a high-speed blender until it's cracked. Put the cracked freekeh in the veggie broth. If you're using TVP as a substitute, just let it sit in enough veggie broth to completely cover it. Leave this to soak overnight.
02 -
It looks like this recipe is incomplete. Normally, you'd cook the soup by combining the veggies, beans, and all the spices, but those instructions aren't here.
# Notes:
01 -
This tasty and spicy dish is fast to make and perfect for meal prepping in large batches.
02 -
A nice twist on chili, and it’s a super popular choice for gatherings.
03 -
You can swap out freekeh with TVP if you'd like a gluten-free option.