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.
For this Vegan White Bean Soup, I added coconut milk for extra creaminess and a combination of herbs for a unique taste. This vegan white bean soup has gusto and body, which is perfect for cold wintry days.
Vegan White Bean Soup Ingredients
- White Beans - use navy, lima, cannellini. Great Northern beans. I used dried beans but you can use 3-4 cans of your favorite white beans or even chickpeas.
- Vegetable Broth - use an organic vegetable that's also gluten-free. I love Swanson Organic Vegetable Broth.
- Onion and Galic - use fresh, frozen or even garlic powder to flavor your soup to taste.
- Potato, Carrot - you can substitute with other vegetables such as celery, sweet potato or zucchini.
- Spices, Herbs - marjoram, paprika, parsley flakes, thyme, allspice, cayenne, bay leaf - the perfect combination of spices for the most amazing flavor.
- Coconut Milk - gives soups an amazing flavor and richness.
- Nutritional Yeast Flakes - added for flavor but you can leave it out.
How To Make Vegan White Bean Soup?
- 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 the seasoning and serve immediately.
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:
- Use vegetable broth and or 1 cube of vegetable bouillon
- Use 1 teaspoon of Italian seasoning plus 1/2 teaspoon of dried thyme for the herbs
- Increase cayenne pepper to 1/4 teaspoon
Other Vegan Soups To Try
Nutrition
- Energy:
- 150 kcal / 627 kJ
- Fat:
- 2 g
- Protein:
- 7 g
- Carbs:
- 27 g
Cooking Time
- Preparation:
- 15 min
- Cooking:
- 30 min
- Ready in:
- 45 min
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
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 the seasoning and serve immediately.
I love soup, and this recipe did not disappoint!!! I didn’t want a creamy soup, so I omitted the coconut milk, salt and nutritional yeast. I used smoked paprika, dried navy beans, added fresh Roma tomatoes and kale. It was simply amazing! It definitely warmed my soul. Thank you!!!
I made this. The smell was so much like my childhood. I think it is the allspice. I only had whole allspice so used 3 of those instead of ground. I also added 1 cup rough chopped kale. So good. Thank you!
I love that it brought back memories, it is probably the allspice. I love how you added the kale. Thank you for sharing your feedback.
We love this soup!! Even my omni family!! Super easy and super tasty!
That’s so cool, thank you Lisa for sharing your feedback.
Love this soup, beside being very tasty it’s quite easy to make. 2nd time making it in 2 weeks.
Michelle, as a Jamaican I really appreciate your recipes with a Jamaican influence. Can’t wait to try your spinach soup
EXcellent flavor and so healthy!
Thank you Mary Ann, I’m so happy you enjoyed it. Thank you for sharing your feedback.
I have made this soup twice now and it’s been a hit both times . Simple and delicious! I added celery that I had and needed to use and I added sliced Portobello mushrooms , because … well, mushrooms- yum!
Christy, I’m so happy you enjoyed it and I love your adjustments, thank you for sharing.
This recipe was delicious and very easy to make! I added zucchini and chickpeas to it as well.
Nora, I’m so happy you enjoyed it and I love your adjustments.
Definitely trying this, thanks!
Deanna thank you, I hope you enjoy it!
If you’re using canned beans should you drain them first?
Yes if you want to reduce the sodium content.
I made this and it was yummy! I had just made white beans and thought they looked boring. I used better than bouillon vegetable base and really liked it. Thanks for the inspiration to try something new. I was not disappointed.
Robyn, I’m happy you enjoyed my white bean soup recipe. Thank you for sharing your feedback. I appreciate it.
I plan on making this. What are the steps if using canned beans instead of dried beans?
Start at step 3.
Can i substitute the coconut milk for say, oat milk?.
No Fayth, it’s not necessary, just leave it out.
After adding the yeast flakes do you have to serve immediately or can this be stored in the fridge? And for how long please
Kerry yes you can serve it immediately or allow to cool, separate in covered container and store in the refrigerator for about 3 days.
I made this last night with canned Goya 2 cannelloni and 1 “small white beans” and did add some extra water to my homemade roasted veggie broth from freezer. Thank you for this recipe – it is delicious! I would like to know if you’ve ever frozen it? We are adding to the freezer during the C-19 quarantine !
Lynne, I’m happy you made it with your adjustments. Yes, it can be frozen for the stay-at-home.
How to make this on IP?
This recipe is so yum!
Thank you Shereen, I’m so happy you enjoyed it.
Maybe a silly question but do you use unsweetened coconut milk?
Jennifer not a silly question! Yes I only use unsweetened coconut milk in all my recipes!
Yummy!!!
Thank you Sonja for your feedback, I appreciate it.
This is fabulous. I omitted the coconut milk and yeast flakes and added fresh grated Parmesan at the end. Thank you. A tasty vegetable broth.
Lori, I’m happy you enjoyed it, thank you for sharing your feedback.
So excited to try this recipe!! Any suggestions for making it in a crockpot using dried beans? Thanks!!
Laura, I have never made them in a crockpot but I would sort, wash and soak the beans in cold water overnight or do a quick soak method by placing the beans in cold water in a pot, bring the beans to a quick boil, turn of the heat, leave them covered in the pot for 1 hour, drain and rinse beans and add to the crockpot with the remaining ingredients plus extra 2 cups of vegetable broth and cook for 4-6 hour on high until beans are tender.
Great I appreciate the tips. Thank you!
You are welcome, hope you enjoy!
Just made this- very tasty! I did add one more cup of water and just upped the seasonings and veggie bouillon. We will be making this again!
I’m so happy it turned out great, thank you for sharing your adjustments Kim.