I must admit I wasn’t a huge fan of soups until I found out a really great recipe, a slight modification of my mother’s favorite wax beans soup. This Vegan Wax Beans Soup recipe is ideal for vegans, vegetarians, and all of you who don’t eat dairy or gluten food. Because of the colors, I like to call this soup “autumn in a bowl”.



In this Vegan Wax Beans Soup recipe, I used a vegan bouillon cube instead of vegetable broth. If you don’ have a bouillon cube feel free to use a broth, just don’t add water. Always check the package to see if the cube or broth is organic, GMO-free, and palm oil free.









As always we would like to hear your opinion and comments. Let us know if you like this soup in the comments section bellow. Bon Appetite!



Prep time: 15 min Cook time: 45 min Total: 60 min Servings: 4











INGREDIENTS

15.9 oz (450 grams) wax beans

7.05 oz (200 grams) fresh sliced carrot

2 medium-size potatoes (cube cut)

1/3 cup chopped onion

2 garlic cloves sliced

2 Ramsons leafs sliced

1/2 cup chopped parsley

1 teaspoon salt

1/3 teaspoon ground black pepper

1 vegan bouillon cube (palm oil free)

about 1/2 teaspoon of sweet ground paprika

tablespoon of olive oil

100 ml of water

INSTRUCTIONS

Add olive oil, sliced ramsons, sliced garlic, chopped onion, salt, sweet paprika, and black pepper to a pot heated over medium heat. Saute onions until golden brown. Stir everything well. When done add about 3.4 fl oz (100 ml) water and add sliced carrots. Cook for about 5 minutes.

In the meantime, cube cut the potatoes, add to the pot along with 67.6 fl oz (2 liters) of water. Bring to boil, add a vegan bouillon cube, and let it cook for about 15 minutes.

Cut each wax bean into 3 smaller pieces. Add beans to the pot and cook for another 15 minutes. At the end add chopped parsley and cook for 5 minutes.

Serve and enjoy your Vegan Wax Beans Soup!



