This delicious bean soup is thick, rich, and full of veggies. It tastes just like the one my Grandpa used to make, but this version is completely vegan!
Melt the vegan butter over medium-high heat in a large soup pot. Add the carrot, onion, and celery. Toss to coat in the vegan butter. Add the Magickal Seasoning Blend and mix again. Cook for ten minutes, stirring occasionally.
Mash the roasted garlic, then add it to the pot. Mix it into the vegetables. Add the sugar, liquid smoke, tamari soy sauce, and Frank’s Hot Sauce. Mix together and cook for three more minutes.
Add the vegan broth and three whole cans of each navy and great northern beans. (Add the liquid from the beans as well.) Mix together, then cover the pot and bring the soup to a boil over medium-high heat. Stir every 10 minutes to keep the beans from burning.
When the soup is boiling, reduce the heat and offset the lid. Simmer with the lid offset for two hours. Stir every twenty minutes. If you want a thick stew consistency, add three more cans of great northern beans (drained this time) after ninety minutes.
Serve your soup like my Grandpa did with a pat of vegan butter, some chopped green onion, and a lot of cracked pepper. Enjoy!
This soup will keep in the fridge for several days. It also freezes very well, and will keep for several months in the freezer.