Before we went gluten and dairy free, this was a favorite soup of my family’s. After we gave up gluten and casein I had trouble making this soup so it would taste the way it used to. Finally I have managed to reproduce the flavor and creaminess that it make it so popular in the first place.
I make this soup with Coffee Rich nondairy creamer. You could also use Silk Creamer in a plain–not overly sweetened or flavored–version. If you eat dairy then a large can of evaporated milk will work. If you don’t then try using unsweetened soy or almond milk instead. It won’t be quite as creamy but it will still be surprisingly tasty.
Creamy White Bean & Vegetable Soup
- 1 cup dry white beans, great northern, cannellini or navy beans OR 2 (15 ounce) cans of beans
- Water as needed
- 2 tablespoons dairy-free margarine OR butter
- 3 carrots, peeled and sliced
- 2 stalks celery, chopped
- 2 large potatoes, peeled and diced
- 1 large onion, chopped
- 4 teaspoon chicken broth powder OR 4 bouillon cubes
- Salt and Pepper to taste
- 1-1/2 cups Coffee Rich OR 12 ounce can evaporated milk OR 2 cups unsweetened milk of your choice
- 1/2 cup cold water
- 1/4 cup rice flour OR 2-1/2 tablespoons cornstarch
Begin by soaking the dried beans according to your preferred method. Drain well. Cover the beans with fresh water. Place them in a 4-quart pot and simmer on the back of the stove for about 1 to 1-1/2 hours, or until tender. Or, if you’re using canned beans then open them, rinse if desired, and pour into a 4-quart pot. Add enough water to cover the beans completely.
Meanwhile prepare the vegetables. Peel and chop them as described in the ingredient list.
When the beans are soft add the margarine or butter, prepared vegetables and bouillon. Simmer for 20 minutes or until the vegetables are tender. Add more water as needed to keep the beans and vegetables immersed but not swimming. Taste the soup. Add salt and pepper according to taste. I like lots of pepper. Pour in the Coffee Rich or milk.
Now here comes the tricky part so pay attention. In a jar with a good lid combine 1/2-cup cold water (make sure it’s cold) and 1/4-cup rice flour or 2-tablespoons cornstarch. Screw on the lid tightly and shake until the flour or cornstarch is dissolved in the water. You may have to shake it a lot. I always shake over the sink because no matter how tightly I apply the lid it always leaks. This combination of water and flour is called a slurry. It’s used for thickening sauces and soups without adding extra fat. Add your slurry to the boiling soup. Stir frequently, until it thickens. Add additional water if necessary to thin the soup to the consistency you prefer. Serve hot. I like a hearty whole grain muffin with this soup. It’s hearty enough that it doesn’t really need anything else to make a satisfying meal.
Makes 6 servings. Prepared with great northern beans, dairy-free margarine, Coffee Rich and rice flour.
Per Serving: 318 Calories; 11g Fat (29.4% calories from fat); 10g Protein; 48g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 373mg Sodium.
Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat; 1/2 Other Carbohydrates.