Even here in Texas the weather is getting cooler now. Now, I love the warm Texas temperatures so this isn’t my favorite time of year, but I also love a good hot bowl of soup! Here’s a family-favorite recipe for our vegan version of Cream of Green Bean Soup. My mom says it tastes a lot like Cream of Asparagus, but my wallet likes this version better!
Here’s how to do it:
Lightly steam 4 cups green beans and 8 potatoes until done. (I don’t even peel the potatoes, but you can if you want!)
In a saucepan on the side, sauté 1 onion (chopped) until slightly browned.
Whisk 1/2 cup flour into the onions. Now a note here about the flour. You can use whole wheat flour or if you want a gluten free version I like to use any kind of bean flour (Garbanzo Flour is my favorite!) or Millet Flour. Cook on Medium for 2 minutes.
Stir together 1 cup water with a vegetable bouillon (or make your own instant mock-bouillon by adding some favorites seasonings to a cup of water! Try a little garlic, basil, oregano…). Add this to the saucepan with the onions in it and cook on low, stirring to make a gravy.
Add 1 quart of water and simmer. Finally, add the green beans and potatoes.
I like to use my immersion blender to blend the soup directly in the pot. Or sometimes I will serve a soup chunky the first day and blended the second day and the family doesn’t even realize they’re eating leftovers!
Try sprinkling a little nutritional yeast on the top for some added B-vitamins and a vegan-cheesy flavor! Yummy! Enjoy!
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