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YumAmazing Vegan White Bean Soup recipe that is hearty, comfy and full of flavor. It is vegan, gluten-free and oil-free and perfect for those long winter months.
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
During the cold months, I love to make a variety of bean soups, like my Jamaican Gungo Peas Soup and my Split Peas Soup. They each give their unique flavor using basic ingredients such as onions, garlic, carrots, and potatoes.
I added coconut milk for extra creaminess and a combination of herbs for a unique taste. This soup has gusto and body, which is perfect for cold wintry days.
Beans are highly nutritious, very economical, and high in antioxidants. They come in over a thousand varieties with so many different flavors, shapes, and sizes. They are so versatile, they make a great alternative to meat protein in the diet.
Check out the benefits of beans here:
Note, if you think it needs more flavor these are the things I suggest:
1: Use vegetable broth and or 1 cube of vegetable bouillon
2. Use 1 teaspoon of Italian seasoning plus 1/2 teaspoon of dried thyme for the herbs
3. Increase cayenne pepper to 1/4 teaspoon
- Energy:
- 150 kcal / 627 kJ
- Fat:
- 2 g
- Protein:
- 7 g
- Carbohydrate:
- 27 g
Ingredients
- 4 cups white beans cooked or 8 oz dried, (use Navy, Lima, Cannellini, Great Northern)
- 2 cups vegetable broth or water
- 1 medium onion chopped
- 2 cloves garlic, chopped
- 1 medium potato, diced
- 1 medium carrot, diced
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground paprika
- 2 tablespoons coconut milk
- 1 teaspoon dried parsley flakes, or 2 teaspoon fresh leaves chopped
- 1/2 teaspoon dried thyme, or 1 sprig of fresh
- Pinch ground allspice
- 1 1/2 teaspoon salt, or to taste
- Pinch Cayenne pepper
- 1 bay leaf
- 1 tablespoon nutritional yeast flakes
- Preparation:
- 15 min
- Cooking:
- 30 min
- Ready in:
- 45 min
Instructions
If you are using dried beans, prepare 8 oz of dried beans by sorting and washing. Soak in water to cover for 8 hours or overnight. The following day, drain and rinse beans and cook in water until tender.
Place beans, water, onion, garlic, potato, carrot, marjoram, paprika, coconut milk, parsley, thyme, allspice, salt, cayenne pepper, bay leaf in a large pot. Bring to a boil, and reduce to simmer for 30 minutes or until desired thickness is reached. Add yeast flakes, check seasoning and serve immediately.
I’ve been anxious to make this since I ran across it yesterday and glad I was able to do so today. I cut everything in half as I only needed two servings. I doubled the yeast and it just tastes great! I can’t wait to make more of your recipes, specifically the vegan Jamaican ones!! I am thanking you in advance!
You are welcome Qui, I’m so happy you enjoyed them. Hope you enjoy the Jamaican ones as well.
Made this soup today on a very cold afternoon it is delicious will definitely make this again.
Kathryn, I’m so happy you enjoyed it. Stay safe and thank you for your feedback.
This soup is absolutely delicious. I made it tonight and the whole family gobbled it up. (I skipped the nutritional yeast because I did not have any on hand, but made the rest of it as written.) Thank you! This one is a keeper.
Sandy, I’m so happy you and your family enjoyed it. Thank you so much for your feedback. I really appreciate it.
This is a keeper! It was full of flavor! I did have to double the vegetable broth though.
Tina, I’m happy you enjoyed it. Thank you for letting us know about your adjustment.
This is looks so good. Now I know what we’ll have for dinner tonight!
I hope you enjoy Maike, thank you.
Hi Michelle, I am new to vegan cooking but trying to learn as my son is trying the vegan diet to address some health issues. Can you tell me what Nutritional yeast does for this soup? Thanks can’t wait to try recipe. I did see one comment stating that she did not use the yeast.
Nutritional yeast deactivated yeast, vegans love to add it to their diet for flavor and also for B12. It adds a cheesy flavor to sauces, particularly vegan cheese sauce, it boosts the flavor of soups and stews but you don’t have to add it if you don’t want to. I suggest you use vegetable broth or bouillon instead to add flavor. All the best on your journey Paula.
Thank you so much for this beautiful recipe– it has quickly become one of my go-to recipes for this winter! It is absolutely delicious as is but I have also had fun playing around with the ingredients. My favorite variation is to add some chopped tomatoes and to use butter beans in place of more traditional white beans. I always keep the spices the same though, such a unique and flavorful combo! Can’t get enough, thanks again!
Love this recipe! I have made it several times! Always a favorite.
Nicole Thank you for your feedback, I’m happy you enjoyed them.
Can you use almond milk instead of coconut?
Daisy you can use unsweetened almond milk. Hope you enjoy!