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

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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

Categories

Categories: ,
Course:
Cuisines: ,

Nutrition

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

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. 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.

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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132 Comments
  1. 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.

  2. 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!