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Vegan White Bean Soup

Vegan White Bean Soup
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Amazing 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.

Vegan White Bean Soup

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.

Vegan White Bean Soup

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


Per portion
Energy:
150 kcal / 627 kJ
Fat:
2 g
Protein:
7 g
Carbohydrate:
27 g

Ingredients

For: 4 servings
Preparation:
15 min
Cooking:
30 min
Ready in:
45 min

Instructions

  1. 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.

  2. 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.

Please Leave a Comment and a Rating

Rating

60 Comments
  1. Janie
    November 11, 2018

    5.030

    Excellent! I made it as written except for using canned small white beans and it was excellent! A new fav for us! Thank you!!!

    • Michelle Blackwood
      November 11, 2018

      Awesome Janie, I’m so happy it turned out great for you with the canned beans. Thank you for your feedback.

  2. Greg
    October 16, 2018

    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?

    • Michelle Blackwood
      October 16, 2018

      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.

  3. Rkia
    October 6, 2018

    5.030

    Do you use canned coconut milk or boxed from the fridge?

    • Michelle Blackwood
      October 6, 2018

      I only use canned milk because its as watered down as boxed nor is it sweetened.

  4. suzanne richardson
    September 28, 2018

    How could I make this into a chili?? What other spices could I use or not use??

    • Michelle Blackwood
      September 28, 2018

      Suzanne the only thing missing would be cumin and chili powders.

  5. Sylvie
    September 24, 2018

    5.030

    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

    • Michelle Blackwood
      September 25, 2018

      Thank you Sylvie, I’m so happy you enjoyed it, so happy there were no leftovers.

  6. Trish
    September 24, 2018

    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.

    • Michelle Blackwood
      September 25, 2018

      Oh yum that’s my kind of breakfast too. Thank you for your feedback, I’m glad you enjoyed it.

  7. Michelle
    September 22, 2018

    5.030

    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!

    • Michelle Blackwood
      September 25, 2018

      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.

  8. Juliann Lobbezoo/Gronback
    August 24, 2018

    5.030

    Very good

    • Michelle Blackwood
      September 25, 2018

      Thank you Juliann

  9. erika
    August 10, 2018

    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

    • Michelle Blackwood
      August 10, 2018

      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.

    • Michelle Blackwood
      September 25, 2018

      Erika, only soak the dried beans if you are using can bean then skip where it said to soak beans.Hope this helps.

  10. Susan
    July 11, 2018

    5.030

    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!

    • Michelle Blackwood
      July 11, 2018

      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.

  11. karen
    May 20, 2018

    5.030

    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!

  12. Susann Sinclair
    April 12, 2018

    5.030

    This turned out perfectly, for me. I added about 8 drops of liquid smoke to this finished product, for added flavor.

    • Michelle Blackwood
      April 12, 2018

      Susann, this is great to know, thank you for your feedback. Love how you made it your own.

  13. Geri
    April 10, 2018

    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 !!!

    • Michelle Blackwood
      April 11, 2018

      Thank you Geri, hope you enjoy!

  14. Tracy
    April 3, 2018

    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.

    • Michelle Blackwood
      April 3, 2018

      That’s awesome. Hahaha, thank you for the laugh. I hope you enjoy all my recipes.

  15. Denise
    March 23, 2018

    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.

    • Michelle Blackwood
      March 23, 2018

      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.

  16. Erica
    March 6, 2018

    Oops… I added the NY flakes at the same time. What should I expect?

    • Michelle Blackwood
      March 6, 2018

      It will be delicious!

  17. Cindy
    January 19, 2018

    5.030

    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!

    • Michelle Blackwood
      January 19, 2018

      Thank you Cindy, I’m so happy you loved it!

  18. Rosemary
    January 9, 2018

    Is this recipe in your cookbook??

  19. Jennifer
    January 5, 2018

    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?

    • Michelle Blackwood
      January 5, 2018

      Thanks Jennifer, you would add the milk as normal, hope you enjoy!

  20. Erin
    January 5, 2018

    Going to make this this aft! Does it freeze well? TIA!

    • Michelle Blackwood
      January 5, 2018

      Enjoy Erin, it does freeze well

  21. Carol
    January 1, 2018

    5.030

    Thank you, Michelle. I made this the other day and it was fabulous. Looking forward to trying more recipes.

    • Michelle Blackwood
      January 1, 2018

      Thank you for your feedback Carol, so happy you enjoyed it!

  22. job
    January 1, 2018

    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!

    • Michelle Blackwood
      January 1, 2018

      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.

  23. Dtjasie
    January 1, 2018

    Looks wonderful

    • Michelle Blackwood
      January 1, 2018

      Thank you, hope you try it!

  24. Lee
    December 30, 2017

    This looks delicious – but how to cook in an Instant Pot?

    • Michelle Blackwood
      December 30, 2017

      Thank you Lee, put all the ingredients in Instant Pot and choose manual setting at 15 minutes.Make sure you use cooked white beans.

  25. Lisa
    December 29, 2017

    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.

    • Michelle Blackwood
      December 29, 2017

      Lisa, I’m so happy you enjoyed the soup, Happy Holidays!

  26. LaTrice
    December 27, 2017

    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!!! ☺

    • Michelle Blackwood
      December 27, 2017

      Latrice thank you, you can leave it out, add chicken-style seasoning or vegetable bouillon.

    • LaTrice
      December 27, 2017

      I spelled nutritional yeast incorrectly. Sorry about that. LOL!! Thank you so much for answering my question, Michelle!! :-)

  27. Justine
    December 26, 2017

    Looking forward to trying this recipe!

  28. Oye
    December 21, 2017

    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.

    • Michelle Blackwood
      December 21, 2017

      Oye, thank you hope you enjoy it!

  29. Carol
    December 20, 2017

    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!

    • Michelle Blackwood
      December 20, 2017

      Wow Carol so excited for you, all your best on your journey! You will feel amazing!

    • Jul
      December 27, 2017

      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.

      • talli
        October 8, 2018

        hi, how would i make it in the slow cooker?
        have you tried?

        • Michelle Blackwood
          October 8, 2018

          I’m sure it can be but I haven’t tried.