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.

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.

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

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?

  1. If you are using dried beans, prepare 8 oz of dried beans by sorting and washing. 
  2. Soak in water to cover for 8 hours or overnight. The following day, drain and rinse beans and cook in water until tender.
  3. Place beans, water, onion, garlic, potato, carrot, marjoram, paprika, coconut milk, parsley, thyme, allspice, salt, cayenne pepper, bay leaf in a large pot.
  4. 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.

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

Other Vegan Soups To Try

  1. Potato Leek Carrot Soup
  2. Vegan Zucchini Soup
  3. Vegan Tomato Soup
  4. Spinach Soup
  5. Autumn Squash Soup

Categories

Categories: ,
Course:
Cuisines: ,

Nutrition

(

Per serving

)
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
For: 4 servings

Ingredients

Instructions

  1. If you are using dried beans, prepare 8 oz of dried beans by sorting and washing.
  2. Soak in water to cover for 8 hours or overnight. The following day, drain and rinse beans and cook in water until tender.
  3. Place beans, water, onion, garlic, potato, carrot, marjoram, paprika, coconut milk, parsley, thyme, allspice, salt, cayenne pepper, bay leaf in a large pot.
  4. 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.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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187 Comments
  1. Hannah
    September 16, 2020

    Hi! Did you use boxed coconut milk here or canned?

  2. Nadine
    September 15, 2020

    This soup is AMAZINGLY DELICIOUS!!!!!!!
    I’ve made it 4 times this past month, I eat mostly plant based, my husband does not…
    We both found it yummy, satisfying & repeat worthy!
    I add more of all the ingredients to make a big batch, sometimes adding chopped kale or stinging nettle too for more green.
    Sooooo good with fresh bread or croutons.

    • Michelle Blackwood, RN
      September 15, 2020

      Nadine, thank you for sharing your feedback with us. I’m so happy you and your hubby enjoy it. Thank you also for sharing with us how you serve it with kale and nettle.

  3. Tracy McDonald
    September 13, 2020

    Will this soup keep a day or two? I want to make it in a meal prep for work lunch the next few days

  4. Kim
    August 27, 2020

    This is SO GOOD! I didn’t have thyme so I used herbs de province. The broth is amazing. Delicious!

  5. Kristian Choate
    August 25, 2020

    This soup was fantastic! The seasonings were absolutely on point. I added some celery but otherwise followed to the T and it was great. Thank you so much for the recipe

  6. ellen brehne
    July 31, 2020

    awsome recipe! Great flavor! will make again & again! Thanks for sharing.

  7. Deanne Lamb
    May 20, 2020

    Just made this vegan navy bean soup it was off the charts amazing! My husband is Texan and grew up eating navy bean soup with ham hocks, he said this version was spot on!

    • Michelle Blackwood, RN
      May 20, 2020

      Deanne, that’s so awesome. I’m happy you and your hubby enjoyed it. Thank you for sharing your feedback, I really appreciate it.

  8. Maureen
    April 28, 2020

    Excellent! Made this last night in my instaPot and it took 9 minutes to cook. I hadn’t used Marjoram in a long time and I forgot how delicious it is. Your soup is fantastic and I look forward to having it again for lunch today!
    Great job!

  9. Sima
    April 8, 2020

    Sorry Michelle, meant to leave a 5 star review – thought I did, but it didn’t show up?

  10. Sima
    April 8, 2020

    This was SO delicious! Will definitely make it again :-)

  11. Natasha
    April 4, 2020

    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!!!

  12. Mary P Alexander Brum
    March 29, 2020

    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!

    • Michelle Blackwood, RN
      March 30, 2020

      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.

  13. Lisa
    March 28, 2020

    We love this soup!! Even my omni family!! Super easy and super tasty!

  14. Barbara
    February 16, 2020

    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

  15. Mary Ann
    February 13, 2020

    EXcellent flavor and so healthy!

  16. Christy Null
    February 12, 2020

    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!

    • Michelle Blackwood, RN
      February 13, 2020

      Christy, I’m so happy you enjoyed it and I love your adjustments, thank you for sharing.

      • Dave
        July 15, 2020

        This is really good. Thanks for the recipe!! The only thing I’d suggest is a word of caution be given about the nutrional yeast. If you react to niacin, you’d want to omitt it as it’s high in Niacin! Otherwise, it’s great, thank you again!

  17. Nora
    February 12, 2020

    This recipe was delicious and very easy to make! I added zucchini and chickpeas to it as well.

  18. Deanna, Honey + Lime
    February 6, 2020

    Definitely trying this, thanks!

  19. Jena Leigh
    January 27, 2020

    If you’re using canned beans should you drain them first?

  20. Robyn Saavedra
    January 18, 2020

    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.

    • Michelle Blackwood, RN
      January 19, 2020

      Robyn, I’m happy you enjoyed my white bean soup recipe. Thank you for sharing your feedback. I appreciate it.

  21. Sonia C
    January 3, 2020

    I plan on making this. What are the steps if using canned beans instead of dried beans?

  22. Fayth Tolson
    December 29, 2019

    Can i substitute the coconut milk for say, oat milk?.

    • Michelle Blackwood, RN
      December 29, 2019

      No Fayth, it’s not necessary, just leave it out.

      • Kerry
        January 4, 2020

        After adding the yeast flakes do you have to serve immediately or can this be stored in the fridge? And for how long please

        • Michelle Blackwood, RN
          January 4, 2020

          Kerry yes you can serve it immediately or allow to cool, separate in covered container and store in the refrigerator for about 3 days.

          • Lynn
            March 26, 2020

            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 !

          • Michelle Blackwood, RN
            March 26, 2020

            Lynne, I’m happy you made it with your adjustments. Yes, it can be frozen for the stay-at-home.

        • Karen
          January 14, 2020

          How to make this on IP?

  23. Shereen
    December 22, 2019

    This recipe is so yum!

    • Michelle Blackwood, RN
      December 22, 2019

      Thank you Shereen, I’m so happy you enjoyed it.

      • Mandy
        June 23, 2020

        I’m doing it in the crock…should I wait til the end to add the coconut milk and yeast flakes?

        • Michelle Blackwood, RN
          June 23, 2020

          Mandy, sorry I missed your question. I would add them because the flavor of the coconut milk should not be dominant in this recipe.

    • Jennifer
      February 7, 2020

      Maybe a silly question but do you use unsweetened coconut milk?

  24. Sonja C Wilson
    December 15, 2019

    Yummy!!!

  25. Lori Jean Finnila
    November 24, 2019

    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.

  26. Laura T
    November 18, 2019

    So excited to try this recipe!! Any suggestions for making it in a crockpot using dried beans? Thanks!!

    • Michelle Blackwood
      November 18, 2019

      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.

    • Kim Bates
      November 20, 2019

      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!