Mexican White Bean and Carrot Soup
3 cups white beans
2 1/2 cups diced carrots (about 4 carrots)
6 to 7 whole sprigs of fresh cilantro
3 cloves garlic
1 small jalapeno pepper
3 to 4 tablespoons olive oil
1 cube vegan vegetable bouillon (makes 2 cups broth) (I use Rapunzel)
3 to 4 tablespoons nutritional yeast
5 to 6 cups water
1) Dice the garlic cloves. Slice the jalapeno pepper, remove seeds, and dice.
2) Heat the oil in a pot and add the cloves and pepper, sauteing gently. Add the carrots and saute. Add whole fresh cilantro sprigs and continue stirring, adding water if necessary. Cook until carrots are nearly fork tender.
3) Add the cooked white beans. If the beans were cooked in a crock pot, use some of the starchy water for broth. Add the vegan vegetable bouillon cube. Stir in water one cup at a time until the desired consistency is reached. Add nutritional yeast, keeping the heat just below simmering.
3) Cool, and serve with your choice of toasted English muffins.
Source of recipe: This was a nice warm inspiration (by me!) for a cold winter's night.