Vegan White Bean Soup

– 4 cups white beans, cooked or 8 oz dried (use Navy, Lima, Cannellini, Great Northern) – 2 cups vegetable broth, or water – 1 medium onion, chopped – 2 cloves garlic, chopped – 1 medium potato, diced – 1 medium carrot, diced – 1 teaspoon dried marjoram – 1/2 teaspoon ground paprika


– 2 tablespoons coconut milk – Dried parsley flakes, or 2 teaspoon fresh leaves chopped – 1/2 teaspoon dried thyme, or 1 sprig of fresh – Pinch ground allspice – 1 1/2 teaspoon salt, or to taste – Pinch Cayenne pepper – 1 bay leaf – Nutritional yeast flakes


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.

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