Bean Burger Soup (Vegan Hamburger Soup)
This potato-based soup combines savory beans, hearty vegetables, and rice to create the most satiating blend of flavors. Vegan or not, this bean burger soup recipe will impress just about anyone. Pour it over a bed of wide macaroni noodles, and you’ve got the most delicious bowl of comfort food to cozy up with on a cold day.
Equipment
- 1 Pressure Cooker optional
- 1 blender or food processor
Ingredients
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 tbsp liquid aminos or soy sauce
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 small zucchini diced
- 2 Yukon gold potatoes diced
- 28 oz. tomato sauce
- 4 cups imitation beef broth
- 15 oz. corn kernels
- 15 oz. red kidney beans canned
- 15 oz. chickpeas canned
- 15 oz. cannellini or white beans canned
- 1/2 cup white or jasmine rice cooked
- 1 lb. box jumbo macaroni noodles (optional but recommended) see recipe notes
"Cream of Potato"
- 2 Yukon gold potatoes cooked to fork tenderness
- 1 cup plain oat or soy milk
- 1/4 cup nutritional yeast
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Add all "Cream of Potato" ingredients to a blender or food processor and blend 20-30 seconds, or until just smooth. Be careful not to over-blend or it will become gummy. Set aside.
- Use the SAUTE button to sauté the onions, celery, carrots with a small drizzle of oil or water for 2-3 mins.
- Add garlic and sauté another 1-2 mins.
- Add the liquid aminos to deglaze the pot. Be sure to scrape off all the bits stuck to the bottom.
- Add flour and seasonings and toss with the veggies.
- Slowly add the broth while stirring vigorously to dissolve the flour and continue stirring until there are no chunks left.
- Add tomato sauce, cream of potato mixture, zucchini, potatoes, corn, red kidney beans, chickpeas, and cannellini beans. Pressure cook on HIGH for 12 mins.
- Use the quick release and once it has depressurized, add the cooked rice.
- Serve over a bed of jumbo macaroni noodles. This step is optional but highly recommended.
Notes
Notes: I've tried and failed many times to keep this recipe as easy as possible by cooking the rice with the soup, but each time it burns to the bottom and ruins it. Cooking it on the side and adding at the end is the only way I was able to avoid this. While it is more of a hassle, the rice is an essential ingredient for achieving the right flavor and texture of this recipe, so I would advise against omitting it unless you have to.
Macaroni noodles option: We always have this soup over a bed of jumbo mac noodles, since that's how my MIL used to serve it. Pro tip: Cook the noodles while the soup is on and once they're done, add just enough soup to lightly coat the noodles so they don't stick together. Store separately so the noodles don't get soggy!
Substitutions:
-You can substitute Russet or other potato varieties, but if you do, peel them first.
-For a non-vegan and easier version, just use 1 can of cream of potato instead of making it from scratch.
Stovetop Instructions:
Follow same instructions as above. Heat stove to medium to sauté. To cook the soup, bring it to a boil, then cover and simmer 30 minutes, stirring occasionally.