Vegan Navy Bean Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 medium minced garlic cloves
1 cup chopped onion
5 cups water
2 cups cubed red potatoes (leave skins on)
2 cups chopped kale
2 teaspoons salt
1/2 teaspoon cumin
4 tablespoons nutritional yeast flakes
3 cups canned navy beans, drained (2-15 oz. cans)
1/3 cup vegan mayonnaise (to give creamy effect)

Preparation

In pot, saute garlic and onion in olive oil (until lightly caramelized). Add water, cubed red potatoes, chopped kale, salt, cumin, and nutritional yeast. Stir. Cook, uncovered, over medium-high heat until potatoes are done (about 20 minutes).
Add Navy Beans and Vegenaise. If available, use a whisk to stir in the Vegenaise. This helps to blend the Vegenaise thoroughly into the soup. Cook for several more minutes and serve.