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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:
- 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
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 seasoning and serve immediately.
I thoroughly enjoy this recipe, as the balance of the herbs is fabulous! I have been scouring the internet for new bean recipes to incorporate in a healthier and heavier on beans and veggies lifestyle. I read through comments and your recommendations. I prepared dried navy beans in my Instant Pot, less than 30 minutes, drained, and then finished the soup in the Instant Pot, 20 minutes. I omitted the potato and added more carrots, and used a total of 4 cups of vegetable broth. I am doubling it next time since it is such a hit in our family of 7. You created a soup base that is flexible for the veggies to mix and match. Thank you for sharing!!!
Jeanne, thank you for your feedback. I am so happy it turned out great. I love the fact you used the Instant Pot and love your substitutions.
Five stars! I made this soup today. This is an excellent recipe and I will make it again. The allspice, cayenne, and coconut milk added a nice little sumthin’-sumthin. :) I used Azufrado white beans (from Rancho Gordo) that I had cooked yesterday from dry. Added some baby spinach at the end, because, well, I like spinach in white bean soup. Yum! We love this and now I will check out your other recipes.
Pam, I’m so happy you enjoyed it, thank you for your lovely feedback. I love the addition of the spinach.
I plan to make the soup. I love healthy recipes
That’s wonderful Pat, I hope you enjoy it. Thank you.
I made this soup yesterday and it is absolutely amazing. Really tasty. I will definitely be making it regularly from now on.
Angela, that’s wonderful, thank you for your feedback, I’m happy you enjoyed it.
I can’t wait to try it out
I am going to attempt this in the instant post. Any tips?
Awesome, please let us know how it turns out, I haven’t done it in the Instant Pot as yet.
Another hit recipe! Thank you Michelle! I used dried cannellini beans. It was so easy to make and absolutely delicious. Next time I think I’ll switch it up a bit and try butter beans just because they’re my favourite. What do you think?
My boyfriend asks for this recipe a couple times a month! Even in hot florida in the summer! Thanks!
fran, that is great, I’m so happy he enjoys it. I literally just made a variation for my hubby and he loves it so much and we are also here in Florida. I’m going to share it soon.
Very good! We used the broth, a can,of cannellini and a can of great northern beans, and paremesean instead of yeast and I just used a bag of frozen soup mix veggies and half and half instead of cocnut milk (all because we already had these groceries on hand), as well as added the italian seasoning. Delicious and tasty! Will be making again!
Eevans, I’m happy you enjoyed it and it turned out great with your adjustments. Thank you for sharing your feedback.
I know this is labeled as a winter soup, but with all of the spices I’m enjoying it on a summer night! This is my first time trying nutritional yeast — yum!
Thanks!
Becca, I’m happy you are enjoying it. My family enjoys it all year as well. Thank you for sharing your feedback.
I try to make a soup each week to have with salad for lunches. This evening I was exhausted from a busy weekend and wanted a fuss-free white bean soup recipe. This soup was easy to make from ingredients I had on hand. The only change I made was adding the bean cooking liquid since two cups of veggie broth was not nearly enough. I’m already looking forward to tomorrow’s lunch.
Laurie I’m happy you enjoyed it and loved that you adjusted it to make it your own. Thank you for your feedback.
Amazingly tasty and easy soup to make. I used a quart of veggie stock, 1/2 a white and 1/2 a sweet potato and added fresh celery as well. Just served it to my mom and dad for Mother’s Day dinner (on a very wet and chilly day) and they were raving about it. Thanks so much for adding a great staple supper we’ll be having again very soon! Looking forward to checking out some of your other tasty looking recipes too.
John
Thank you, John, for your feedback. I’m so happy you and your parents enjoyed my white bean soup recipe. Hopefully, it warms up soon in your area!
Could I do this recipe in a slow cooker?
Amber yes you can, it should take about 6-8 hours but I haven’t made it in the slow cooker.
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!