Cream of red bean soup

Ingredients

• 800 g cooked red kidney beans (2 cans), drained
• 1 carrot
• 100 g celery
• 1 onion
• 1 l water
• 1 teaspoon sugar
• 55 g vegan butter
• Salt to taste
• Black pepper to taste
• 4 slices of bread, to toast and serve with the soup

Missing an ingredient?

• What to use instead of red kidney beans
• What to use instead of sugar
• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of bread
• What to use instead of black pepper
• What to use instead of carrots

Instructions

1. Put the beans in a pot with the whole carrot, celery and onion and the water. Let it simmer for 30 minutes so the water takes on the flavor of the vegetables.
2. Take out the carrot, celery and onion. Blend the beans with their liquid into a smooth purée.
3. Add the sugar and vegan butter, season with salt and pepper and heat it, stirring. If you want it thinner, add water.
4. Serve it with toasted or fried bread.

Nutrition facts

Approximate, per serving (about 514 g). Calculated with data from USDA FoodData Central.