Two Vegan Soups: Black Bean & Cabbage

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 1

Servings: people

Calories: 382kcal

These two delicious Nutritarian soups can be a big time saver when you have a busy week ahead. Just chop up the ingredients and cook these super easy soups up on the weekend and then alternate between them for lunches or dinners throughout the week on busy days. They both fully qualify as Vegan SOS (No animal products, salt, sugar, or oil), Vegetarian, gluten free, wheat and soy free.

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Equipment

Ingredients

Cabbage Soup

1 cabbage chopped
42 ounce tomatoes
1 large onion chopped
2 red peppers chopped
3 carrots chopped
3 stalks celery chopped
1 Tbsp Braggs Liquid Aminos
2 cups water

Black Bean Soup

3 cups dry black beans soaked over night
14 ounces tomatoes
1 large red onion chopped
3 cloves garlic minced
1 tsp Braggs Liquid Aminos
1 liter vegetable broth low sodium

Instructions

Cabbage Soup

Add all ingredients to a large soup pot and cook on medium/high for 1 hour.

Bean Soup

Add all ingredients to a Crock Pot and cook on medium for 4-6 hours.

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Nutrition