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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.
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!
Love this soup. The blend of seasonings, with the nutritional yeast, makes a delicious broth. The Great Northern beans held together and were creamy. Added large chunks of celery as an extra vegetable, used vegetable broth made with “Better Than Bouillon” and three cups of it instead of two — wanted more broth. Made in pressure cooker with pre-soaked beans, sauteing the onion, garlic, celery & carrots briefly before proceeding to add all other ingredients except the nutritional yeast and then brought to high pressure and cooked 8 minutes, released pressure after 10 minutes of sitting — added nutritional yeast. Next time might reduce pressure cooking time by a minute or two. Will definitely make this again and probably will double the recipe — it is simply great soup. Flavor is wonderful.
That’s awesome Jean, I’m so happy you enjoyed it and thanks for sharing your adjustments and pressure cooker version.
Excellent! I made it as written except for using canned small white beans and it was excellent! A new fav for us! Thank you!!!
Awesome Janie, I’m so happy it turned out great for you with the canned beans. Thank you for your feedback.
I’d appreciate a clarification about # 2. suggestion for more flavor: Are you saying to leave out the marjoram, paprika, parsley, thyme, and allspice, and replace with a smaller amount of just Italian seasoning and 1/2 tsp of thyme? Or… are you suggesting adding the 1 tsp of Italian seasoning to those herbs and doubling the thyme?
So you would keep the allspice if you have, add 1 teaspoon Italian seasoning plus 1/2 teaspoon thyme only. Don’t double the thyme. I hope this helps. it’s an amazing tasting soup so I bet it will taste great.
Do you use canned coconut milk or boxed from the fridge?
I only use canned milk because its as watered down as boxed nor is it sweetened.
How could I make this into a chili?? What other spices could I use or not use??
Suzanne the only thing missing would be cumin and chili powders.
Great recepie, spices makes all the difference. Made half a recepie with 1 can a white beans, two big bowl no leftovers. Everything you need is probablynin your pantry. Love it, another keeper, tks sweethy
Thank you Sylvie, I’m so happy you enjoyed it, so happy there were no leftovers.
I do not like breakfast food, so I made this with the idea of having it for breakfast and I love it. It’s warm and filling and really yummy!! Thank you.
Oh yum that’s my kind of breakfast too. Thank you for your feedback, I’m glad you enjoyed it.
Followed the recipe exactly (I used dry great northern beans cooked in the instant pot, because I never remember to soak). Everyone loved it! Even my picky 5 year old who won’t normally eat beans unless they are hidden. I thought I would need to use the immersion blender for him, but he ate it as is. :) Next time I will double it and freeze some. Thank you for this recipe!
Wow Michelle, love that you used your Instant pot and it turned out great for even your 5-year old. That’s a great idea to make extra and freeze.Thank you.
Very good
Thank you Juliann
question: I’m new at this cooking thing and you recipe call for beans I assume can beans, but then int the bottom part it says soak overnight. so this are not can beans and I have to buy the bag and suck all the beans? Sorry when it comes to cooking I’m dumb
Hello Erika, that was a great question. I needed to make the instructions clearer. You can either use canned beans as is or 8 ounces dried beans that you would then need to soak overnight. Thank you very much, hope you enjoy cooking and please feel free to ask any question.
Erika, only soak the dried beans if you are using can bean then skip where it said to soak beans.Hope this helps.
This is delicious. Doesn’t need any additions. I doubled the recipe, served to my visiting family from Wyoming and everyone ate it except the one picky kid who doesn’t eat anything but broccoli (go figure), and there was non left. My daughter next door adapted for instant pot, made for others who all have demanded the recipe. You have a real winner here!
Wow Susan, I love your feedback. This is really encouraging, I’m so happy it was a hit but I think the picky kid is so cute to love broccoli, hahaha.
Delicious! I partially pre-cooked 2 cups dry navy beans w 2 bay leaves and 1 TB olive oil for 16 min in the Instapot, let it cool down on its own, added remaining ingredients to the pot, cooked on high another 16 minutes, again let it cool down on its own. Only alteration was using smoked paprika instead of regular and forgot to add nutritional yeast at the end. Turned out great, thanks!
This turned out perfectly, for me. I added about 8 drops of liquid smoke to this finished product, for added flavor.
Susann, this is great to know, thank you for your feedback. Love how you made it your own.
Just saw this recipe tonight will be making it tomorrow sounds delicious Thank You So Much I will be sighing up for more recipes Thanks Again !!!
Thank you Geri, hope you enjoy!
OMG…the flavors in this soup are wonderful. I think I’m going to have to fight my husband for the leftovers. I’m going to have to check out some more of your recipes. Thank you.
That’s awesome. Hahaha, thank you for the laugh. I hope you enjoy all my recipes.
I want to make this – it looks delicious! I’m confused by the nutritional information and how it relates to servings. The recipe says it makes 4 servings; the nutritional information is given per 100 g. How many grams in a serving? How many cups in a serving? How much nutritional data per cup? Thanks for any information you can give me.
Denise, thank you for your inquiry. I would recommend you plug the recipe in My fitness pal calculator or verywell.com/recipe-nutrition-analyzer-4129594
I’m a nurse by background, now a food blogger but I don’t get deeply in figures and breakdown. I myself just plug the recipe in the mentioned calculator. Serving sizes varies etc.
Oops… I added the NY flakes at the same time. What should I expect?
It will be delicious!
This was an amazing recipe and unbelievably easy!! Delicious!! I will be checking out your other recipes too as I want to eat less meat. Thank you!
Thank you Cindy, I’m so happy you loved it!
Is this recipe in your cookbook??
Recipe sounds wonderful! I saw you recommended 15 min if using instant pot…. do you think I would
Add the milk as normal or wait till the soup is done to add?
Thanks Jennifer, you would add the milk as normal, hope you enjoy!
Going to make this this aft! Does it freeze well? TIA!
Enjoy Erin, it does freeze well
Thank you, Michelle. I made this the other day and it was fabulous. Looking forward to trying more recipes.
Thank you for your feedback Carol, so happy you enjoyed it!
What does the coconut milk add or do for the soup? Would it be okay to use almond milk or would that change it too much? Also, what kind of pot are you using? It looks like it might be a crockpot or insta pot. I always have trouble getting my carrots/potatoes tender and I don’t think 30 minutes will do it in a regular pot…and I don’t have an insta pot. Thanks!
Job you can substitute with almond milk, I’m from the Caribbean and love the taste of milk in soups, it gives a unique flavor. The pots I used are Eurocast Ceramic cookware, here is a link http://amzn.to/2C8Gut4 your veggies should cook in 20 minutes though. I hope you enjoy my recipe.
Looks wonderful
Thank you, hope you try it!
This looks delicious – but how to cook in an Instant Pot?
Thank you Lee, put all the ingredients in Instant Pot and choose manual setting at 15 minutes.Make sure you use cooked white beans.
Absolutely delicious soup! I made it tonight & will be making it all the time now. I used 2 cans of Great Northern (drained & rinsed) instead of using dried beans & 4 cups vegetable broth. Skipped the nutritional yeast too. Serve with a nice hearty bread. Great recipe.
Lisa, I’m so happy you enjoyed the soup, Happy Holidays!
I found your recipe on Pinterest, and looking forward to making this delicious soup for dinner very soon. What if I’m unable to find nutrutional yeast? Thank you so much, Michelle!!! ☺
Latrice thank you, you can leave it out, add chicken-style seasoning or vegetable bouillon.
I spelled nutritional yeast incorrectly. Sorry about that. LOL!! Thank you so much for answering my question, Michelle!! :-)
Looking forward to trying this recipe!
I love soup and I can tell I will love this. It looks so rich and perfect for a chill December day. Thanks for sharing your recipe with us.
Oye, thank you hope you enjoy it!
I haven’t had it yet – I just discovered it. Though, I will be starting my 60 Day Juice Cleanse with one plant-based meal-per-day, and I will be making it. (I am a Vegan). I am a soup lover and can tell by all the ingredients that it will be spectacular!
Wow Carol so excited for you, all your best on your journey! You will feel amazing!
Hi Carol…Happy Holidays to you. Would you share your Juice fast program. I am looking to follow one. Your plan to eat one meal a day makes so much sense. Good luck with it.
hi, how would i make it in the slow cooker?
have you tried?
I’m sure it can be but I haven’t tried.