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Vegan White Bean and Potato Soup

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Course 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.