5.017

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

79 Comments
  1. Qui
    February 1, 2019

    5.05

    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!

    • Michelle Blackwood
      February 1, 2019

      You are welcome Qui, I’m so happy you enjoyed them. Hope you enjoy the Jamaican ones as well.

  2. Kathryn Speirs
    January 30, 2019

    5.05

    Made this soup today on a very cold afternoon it is delicious will definitely make this again.

    • Michelle Blackwood
      January 30, 2019

      Kathryn, I’m so happy you enjoyed it. Stay safe and thank you for your feedback.

  3. Sandy Cooper
    January 28, 2019

    5.05

    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.

    • Michelle Blackwood
      January 28, 2019

      Sandy, I’m so happy you and your family enjoyed it. Thank you so much for your feedback. I really appreciate it.

  4. Tina
    January 16, 2019

    5.05

    This is a keeper! It was full of flavor! I did have to double the vegetable broth though.

    • Michelle Blackwood
      January 16, 2019

      Tina, I’m happy you enjoyed it. Thank you for letting us know about your adjustment.

  5. Maike
    January 16, 2019

    5.05

    This is looks so good. Now I know what we’ll have for dinner tonight!

    • Michelle Blackwood
      January 16, 2019

      I hope you enjoy Maike, thank you.

  6. Paula Campbell
    January 11, 2019

    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.

    • Michelle Blackwood
      January 11, 2019

      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.

  7. Kristin Sullivan
    December 17, 2018

    5.05

    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!

  8. Nicole
    December 2, 2018

    Love this recipe! I have made it several times! Always a favorite.

    • Michelle Blackwood
      December 5, 2018

      Nicole Thank you for your feedback, I’m happy you enjoyed them.

  9. Daisy
    November 28, 2018

    Can you use almond milk instead of coconut?

    • Michelle Blackwood
      November 28, 2018

      Daisy you can use unsweetened almond milk. Hope you enjoy!