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
Categories
- Categories: Gluten-Free, Vegan
- Course: Soup
- Cuisines: American, Italian
Nutrition
(Per portion)- Energy: 150 kcal / 627 kJ
- Fat: 2 g
- Protein: 7 g
- Carbs: 27 g
Cook Time
- Preparation: 15 min
- Cooking: 30 min
- Ready in: 45 min
- For: 4 servings
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.
My new favorite recipe! Great flavors!!
Cindi, I’m so happy you enjoyed it.
Great recipe, Michelle. I used hatch green chiles in and a little bit of bell pepper. The combination of the spice along with the coconut milk was delicious. Thanks!
This soup was amazing! I made Navy and Great Northern beans in the crockpot and didn’t know what to do with them! This was perfect! Thank you so much for posting it! 🙏
HI Michelle!
I made this last night. It’s absolutely superb. The only thing I found was that I had to add in the entire container of broth, as most of the 2 cups I initially included was absorbed by the beans and other veggies. I might have cooked it on too high a flame. But I just doubled the spices and I can’t wait for dinner tonight. Thanks so much for sharing this. I’m excited to try some of your other recipes.
Hi Michelle!
This was the first soup I made from your website. It was wonderful!
Do you have a slow cooker version?
Thanks!
Kyla, I’m so happy you enjoyed it. I keep using my Instant Pot instead of my slow cooker. Cook it for 6-8 hours in your slower cooker and it should turn out great.
I made this recipe according to the directions and it was delicious! Thank you for this easy and yummy recipe!
Dawn, I’m so happy it turned out great for you. Thank you for sharing your feedback, I really appreciate it.