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

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.
  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.

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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147 Comments
  1. Jena Leigh
    January 27, 2020

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

  2. 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.

  3. Sonia C
    January 3, 2020

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

  4. 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.

        • Karen
          January 14, 2020

          How to make this on IP?

  5. Shereen
    December 22, 2019

    This recipe is so yum!

  6. Sonja C Wilson
    December 15, 2019

    Yummy!!!

  7. 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.

  8. 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!