This vegetable white bean soup is a delicious way to pack in more veggies. It’s a savory, meatless meal that’s packed with flavor and is hearty, thanks to the potatoes, beans, and tempeh. Enjoy it with purple or orange sweet potatoes to pack in the cancer-fighting antioxidants.
Pictured here is the soup served with purple sweet potatoes. Purple sweet potatoes are a great source of the phytonutrient called anthocyanin, which is also found in blueberries. Anthocyanin may help slow brain again and improve overall brain health. They also appear to offer the most anti-inflammatory effect in the body.
**The purple sweet potatoes lose color as they sit in the water. I would suggest roasting these in the oven and adding them in when you eat the soup to help retain color.
4 garlic cloves, minced
1 large onion, diced
1-2 large sweet potatoes, chopped
2 cups of carrots, chopped
2-3 cups of broccoli, chopped
4 cups of low sodium veggie broth
4-6 cups of water
2 (15 oz) cans of great northern beans (or other white bean of choice)
1 Tablespoon of thyme
1 Tablespoon of rosemary
1/3 cup of nutritional yeast
1 teaspoon of sage (or more to taste)
2-3 cups kale or spinach, chopped
1 package of tempeh bacon
crushed red pepper (to taste)
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