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.
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.