By Haely Lindau, MSc Nutrition, Nutritionist
Ingredients:
- 2T olive oil
- 1 med onion chopped
- 2 potatoes cubed (you can leave the skin on)
- 1/2 cup cooked red kidney beans
- 1/2 cup cooked white kidney beans
- 1/2 cup cooked black beans
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp hot pepper flakes - adjust this if you like more or less spice
- 1 bay leaf
- 6 cups veg stock
- 1 cup almond, rice or soy milk
- 1/2 cup shredded cheddar - optional
- 1/2 cup chopped parsley
Directions:
1. Heat oil in a large soup pot. Add onion and garlic and sauté 2-3 minutes.
2. Add potatoes, beans, spices and stock, then bring to boil and reduce heat.
3. Simmer 15 minutes or until potatoes are cooked.
3. Remove bay leaf. Blend until smooth. Add milk and cheese.
4. Simmer 2-3 minutes and stir in parsley.
