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.
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:
Ingredients
- 4 cups white beans, cooked ( use navy, Lima, cannellini, great northern)
- 2-3 cups water
- 1 onion, chopped
- 1 bay leaf
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1 potato, diced
- 2 tablespoons coconut milk
- 1 tablespoon nutritional yeast flakes (optional)
- 1 teaspoon dried marjoram or 3 teaspoons fresh
- 1 teaspoon dried parsley or 2 teaspoons parsley leaves, finely chopped
- 1/2 teaspoon dried thyme or 1 sprig fresh
- 1/2 teaspoon paprika
- 1 1/2 teaspoon sea salt or to taste
- Pinch of ground allspice
- Pinch of cayenne pepper (optional)
- Fresh parsley finely chopped for garnish
Directions
Prepare 8 oz of dried beans by sorting and washing. Soak in water to cover for 8 hours or overnight. Cook beans until tender with whole bay leaf. Place 4 cups of beans, water, onion, garlic, carrot, potato, coconut milk, marjoram, thyme, parsley, and paprika in a large saucepan. Bring to a boil, then simmer for 30 minutes or until desired thickness is reached and vegetables are tender. Season with salt, allspice and cayenne pepper to taste. Garnish with chopped fresh parsley leaves.
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Hello Michelle, you said to get 4 cups of the beans and cook with the rest of the ingredients, the rest of the beans you just add them at the end?
Patricia
Patricia, sorry for the confusion. The total amount should be around 4 cups cooked (more or less). It really depends on the bean you are using or the kind since they are all different sizes. I will have to go back and explain more.
Made this tonight and was absolutely delicious and savory.
Wow Christine, thank you for your feedback.I made it as well for dinner and it so yummy!
Made this tonight. It was very good and hearty. My husband really enjoyed it too. I followed the recipe with the exception that I cheated and used canned white beans. I would say I had to use about 1.5 cups of water more than called for, but that was probably because the beans were already cooked and more porous. I think I used a little more potato too. Will make this again. It was quick and easy! thank you!
It was delicious with toasted garlic bread too!
Awesome sounds yummy!
Thank you, Sharon, for your feedback, so happy you and your husband enjoyed it. Sounds hearty with the extra potatoes!
As much as I want to, I can’t eat this coz I have gout and it would just kill me.
Sorry to hear about your gout, reduce the amount or eliminate animal products and you would be amazed by the benefits!
I am always looking for new soup recipes to try. I will have to get the ingredients i need to make this on the weekend.
Awesome, please enjoy!
how many servings?
Serves 4-6.