Vegan White Bean and Potato Soup
The perfect meal for a cozy, rainy day. This soup is very comforting and tastes amazing. The coconut milk adds that delicious creamy taste and the green chiles give it a little kick for you to enjoy.
Vegan White Bean and Potato Soup
Ingredients
- 4 tbsps Tapioca Flour
- 4 tsps Minced Garlic
- 1 Green Chile
- 1 Green Bell Pepper
- 1 Jalapeno
- 1 Yellow Onion
- 2 1/2 tsps Chili Powder
- 1 tbsp Cumin
- Salt/Pepper to taste
- 6 cups Vegetable Broth
- 2 cans Cannelloni Beans drained
- 1 can White Corn
- 1 can Kidney Beans
- 3 Russet Potatoes chopped
- 2 cans Coconut Milk
- 2 tsps Olive Oil
Instructions
- Add Olive oil, garlic, bell pepper, chile, onion and jalapeños to a pot (med-high heat). Saute until soft
- Add Tapioca flour and whisk for 5 min.
- Add coconut milk and vegetable broth and mix
- Add corn, bean, and potatoes and stir on a simmer until potatoes are softly cooked
- Add additional toppings and enjoy
Notes
Additional toppings can include: Vegan sour cream, tortilla strips, cilantro and lime. Any combination of your favorites will taste great.
