Vegan bean broth

Say what!? Bean broth, the baby brother of bone broth. The best sturdy, protein-packed base for all your soups and sauces.

This vegan bean broth is so rich in flavor, it is great to have just as it is or as a soup base. It is nutrious and easy to make, you just need some patience.

How I make this vegan bean broth?

Beans; cannellini beans, small lima beans, navy beans (or even kidney beans, black eyed peas, pinto beans) are simmered together with different kinds of vegetables and herbs for a couple of hours to intensify its flavors.

I start by rinsing the beans. Then I add them to a large soup pot together with 2 liters/approx. 2 quarts of cold water and cook them for 2 or more hours until they are completely soft.

Now I add the rest of the ingredients and heat the broth to a simmer. I add some more water if too much has been evaporated. After an hour I turn off the heat, but I don’t remove the soup pot from the heat source.

I season the bean broth to taste. My advice: keep it simple; salt & pepper and maybe some more soy sauce/tamari/coconut aminos/miso paste, but make it taste good!

After leaving the broth to cool off, I strain the beans and the vegetables. I discard the vegetables, but keep the beans. The remaining liquid is the broth!

Now the bean broth is ready to be used as a base for a soup or sauce. Or I store it in small batches in the refrigerator or freezer for later use.

Have this bean broth as it is, or use it as a base for soups and sauces, like the vegetable soup in the above picture. Usually I make a big pot and freeze it in batches so whenever I need some, it’s there, ready to be use.

I just love the rich and intense flavor of it. I hope you do too. It is

a great base for soups and sauces – so intensely flavorful – nutritous & healthy – easy to make – & so delicious

Love soup? Have you met bean broth’s lighter sister already; no waste vegetable broth? Another great base to make soups like this almond cauliflower soup, roasted tomato soup, tortilla soup or my Thai butternut squash soup .

Vegan bean broth

Bean broth is a great base for your soups and sauces. (White) beans and vegetables simmered together to create a sturdy, flavorful broth.

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Prep Time 5 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Soup

Servings 1 liter/quart

Calories 394 kcal

Ingredients

  

• 150 gr (white) beans (approx. ¾ cup)(use cannelini, small lima, navy beans or even black eyed peas, kidney or pinto beans)
• 2 stalks celery (halved)
• 2 medium carrots (peeled and halved)
• 3 medium tomatoes (chopped)
• 1 large onion (halved, unpeeled)
• 2 cloves garlic (peeled)
• 2 bay leaves
• 1 small bunch parsley
• 1 small bunch thyme
• 1 tbsp soy sauce (or use tamari, coconut aminos or miso paste)
• 1 tsp sea salt

Instructions

 

• Start by rinsing the beans with cold tap water. Then add them to a large soup pot together with 3 liters/approx. 3 quarts of cold water and cook them for 2 or more hours until they are completely soft.
• Now add the rest of the ingredients to the soup pot and heat to a simmer. Add some more water if too much has been evaporated. After an hour turn off the heat, but don't remove the soup pot from the heat source.
• Season the bean broth to taste. My advice: keep it simple, but make it taste good! Use salt & pepper and maybe some more soy sauce/tamari/coconut aminos/miso paste.
• After leaving the broth to cool off to room temperature, strain the beans and the vegetables; discard the vegetables, but keep the beans. The remaining liquid is the broth!
• Now the bean broth is ready to be used as a base for a soup or sauce. Or store it in small batches in the refrigerator or freezer.

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword Sauce base, Slow cooked, Soup base, vegan

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