white bean soup

Creamy Vegan

INGREDIENTS

– 1 large onion, diced – 1 yellow bell pepper, diced – 1 jalapeno, finely diced – 1 cup frozen corn – 2 cloves garlic, finely minced – 2 (19-ounce) cans white beans, drained and rinsed – 1 teaspoon cumin – 1 teaspoon chili powder – 1 teaspoon oregano – salt and pepper, to taste – 4 cups vegetable broth – 1/2 cup vegan cream cheese

STEP 1

Wash and prepare the onion, bell pepper, and jalapenos.

STEP 2

Add all ingredients except vegan cream cheese to the pressure cooker. Stir to combine. Cook on high pressure for 5 minutes.

STEP 3

Release the pressure immediately. Stir in vegan cream cheese until melted.

STEP 4

Bring to boil, then simmer until vegetables are tender, 15-20 min. Remove from heat, partially puree.

Tips for Making Vegan White Bean Soup:

Pressure cooker notes: Allow about 20 minutes for the instant pot to come to pressure before cooking.

RECOMMENDED:

RECOMMENDED:

Vegan Potato Soup

Vegan Tortilla Soup

VEGAN CHICKEN NOODLE SOUP