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Vegan Butter bean & Tomato Soup


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2 x 400 g tins of butter beans (drained)
3 - 4 tbs of sundried tomato paste
900 ml vegetable stock
2 onions chopped
3 cloves of garlic
1 celery stick
3 tbs olive oil
a few celery leaves or salt
1 tsp of Italian seasoning
salt & pepper

Gently cook the diced onions in 2 tbs of olive oil for a few minutes. Add the chopped garlic and
celery and cook for a further few minutes.
Add the remaining ingredients and bring to the boil. Reduce the heat, cover and simmer for 15 -20
Place 1/3 of the mixture into a food processor and blend. Add the blended soup to the remaining stock.
Adjust the seasoning and add the remaining tbs of olive oil.

Tip : Add a few finely chopped fresh herbs before serving. Adding some wholemeal small pasta would
make this into a hearty meal.