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bean broth, cooked beans and clear broth

Vegan bean broth

Bean broth is a great base for your soups and sauces. (White) beans and vegetables simmered together to create a sturdy, flavorful broth.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 1 liter/quart
Course: Soup
Calories: 394
Ingredients Method Notes

Ingredients
  

  • 150 gr (white) beans (approx. ¾ cup)(use cannelini, small lima, navy beans or even black eyed peas, kidney or pinto beans)
  • 2 stalks celery (halved)
  • 2 medium carrots (peeled and halved)
  • 3 medium tomatoes (chopped)
  • 1 large onion (halved, unpeeled)
  • 2 cloves garlic (peeled)
  • 2 bay leaves
  • 1 small bunch parsley
  • 1 small bunch thyme
  • 1 tbsp soy sauce (or use tamari, coconut aminos or miso paste)
  • 1 tsp sea salt

Method
 

  1. Start by rinsing the beans with cold tap water. Then add them to a large soup pot together with 3 liters/approx. 3 quarts of cold water and cook them for 2 or more hours until they are completely soft.
  2. Now add the rest of the ingredients to the soup pot and heat to a simmer. Add some more water if too much has been evaporated. After an hour turn off the heat, but don't remove the soup pot from the heat source.
  3. Season the bean broth to taste. My advice: keep it simple, but make it taste good! Use salt & pepper and maybe some more soy sauce/tamari/coconut aminos/miso paste.
  4. After leaving the broth to cool off to room temperature, strain the beans and the vegetables; discard the vegetables, but keep the beans. The remaining liquid is the broth!
  5. Now the bean broth is ready to be used as a base for a soup or sauce. Or store it in small batches in the refrigerator or freezer.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.