The Broke Vegan's Creamy Vegetable Soup

Make this budget-friendly, creamy vegan vegetable soup by melding coconut milk, canned beans, tomatoes, carrots, mushrooms, and farfalle.

• Preparation Time: 10 mins
• Cooking Time: 27 mins
• Total Time: 37 mins
• Calories: 443 Calories

Ingredients

• 1 (4.5 ounce) can sliced mushrooms, drained
• salt and ground black pepper to taste
• 1 tablespoon garlic powder
• 1 (14.5 ounce) can stewed tomatoes
• 1 (14.5 ounce) can great Northern beans, rinsed and drained
• 1 (14.5 ounce) can vegetable broth
• 1 (14.5 ounce) can green beans, drained
• 1 (13.5 ounce) can coconut milk
• 1 cup farfalle (bow tie) pasta
• 2 tablespoons Creole seasoning
• 1 (14.5 ounce) can sliced carrots, drained
• 7 fluid ounces water

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 2

Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil; simmer until flavors combine, about 5 minutes.