Creamy vegan white bean soup with potatoes, and healthy vegetables. This vegetarian chowder is the perfect light weeknight dinner, side dish or entrée with wholesome ingredients. The recipe is meat-free, dairy-free, gluten-free, and easy to make.
Creamy White Bean Soup
You might have already noticed that I love creamy dishes. My Pasta Soup is one of my favorite soup recipes because it’s so creamy and comforting. This vegan white bean soup is quite similar and therefore I love it equally. It contains healthy vegetables and potatoes which are packed with many nutrients, minerals, and fiber.
I love this healthy white bean soup because it is:
- A great vegan side dish, light weeknight dinner or entrée
- Creamy, flavorful, and comforting
- Easy to make with simple ingredients
How To Make Vegan White Bean Soup?
This white bean soup is very easy to make in one pot. You can blend only a part of the soup or all of it, depending on which consistency you want to achieve. I often blend half of the soup which makes it very creamy.
- Chop the potatoes, celery, carrot and mince the garlic.
- Heat some oil in a large pot over medium heat and add the garlic, all veggies, potatoes, and spices.
- Pour in the vegetable broth or water and bring the soup to a boil.
- Let the soup simmer for about 10 minutes, then add the white beans + coconut milk and simmer for a further 5-10 minutes.
- Pour a part of the soup (e.g. half of it) to a different pot.
- Blend this part using an immersion blender until it’s smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
- Pour the blended soup back to the large pot and stir to combine. If you want to have an even thicker soup/chowder, you can also blend all the soup.
- Garnish with fresh herbs and serve!
White Bean Potato Soup
I also added potatoes because they make the soup even creamier when blended! You can add sweet potato, pumpkin or butternut squash instead of regular potatoes. Yukon Gold potatoes or Russet potatoes work fine in this recipe.
Healthy Ingredients
As mentioned before, this vegan white bean soup contains only healthy wholesome ingredients which are as follows:
- Cooked white beans
- Potatoes
- Celery
- Carrot
- Garlic
- Oregano
- Marjoram
- Red pepper flakes
- Vegetable broth or water
- Salt & pepper to taste
- Kale (optional)
- Fresh herbs to garnish
You can use canned white beans or cook them from dry.
Health Benefits Of Beans
Did you know that beans have many health benefits? They are packed with fiber, vitamins, minerals and are rich in antioxidants. I found a great article with 9 amazing facts about beans! I am going to share some facts with you.
1. Protein Source
Beans make an excellent source of protein for vegetarians and vegans.
2. Nutrient Dense Food
Beans contain several vital nutrients, including folate. Folate can help prevent neural tube defects in a fetus during pregnancy. Other important nutrients found in beans include zinc, iron, magnesium, and fiber.
3. Antioxidant
Beans are rich in a type of antioxidant called polyphenols. Antioxidants fight the effects of free radicals, which are chemicals that affect a wide range of processes in the body, from physical aging to cancer and inflammation.
4. Better Heart Health
People who consume beans may be less likely to die of a heart attack, stroke, or other cardiovascular health problem…
To learn more about the health benefits of beans, visit this site.
This Vegan White Bean Soup Is:
- Dairy-free
- Gluten-free
- Hearty
- Creamy
- Satisfying
- Flavorful
- Comforting
- A great weeknight dinner or side dish
- Easy to make with simple ingredients
Should you recreate this creamy vegan white bean soup, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
If you like soups, definitely also check out the following delicious healthy vegan recipes:
- Vegan Corn Chowder
- Creamy Pasta Soup
- The Best Lentil Soup
- Vegan Tortilla Soup
- Thai Coconut Curry Soup
- Creamy Roasted Cauliflower Soup
- Vegan Gumbo
Vegan White Bean Soup
Ingredients
- 1/2 tbsp oil
- 2 medium (320 g) potatoes diced
- 1 medium (120 g) carrot chopped
- 2 (60 g) celery stalks with greens, chopped
- 3 garlic cloves minced
- 1 1/2 tsp onion powder
- 3/4 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/3 tsp red pepper flakes
- 4-5 cups (1100 ml) vegetable broth or water
- 2 bay leaves (optional)
- Salt & pepper to taste
- 3 (14 oz) cans white beans rinsed and drained
- 1/4 cup (60 ml) coconut milk canned
- 1/2 to 1 cup kale chopped (optional)
- Fresh herbs to garnish
Instructions
- Watch the video (scroll down a bit) for easy visual instructions.
- Chop the potatoes, celery, carrot and mince the garlic.
- Heat oil in a large pot over medium heat and add the garlic, all veggies, potatoes, and spices (onion powder, oregano, marjoram, red pepper flakes, salt, and pepper). Saute for about one minute.
- Pour in the vegetable broth (or water) and bring the soup to a boil. Add the bay leaves (optional).
- Let the soup simmer for about 10 minutes, then add the white beans and coconut milk. Simmer for a further 5-10 minutes.
- Pour a part of the soup (e.g. half of it) to a different pot. Take out the bay leaves (if you used them).
- Blend this part using an immersion blender until it's smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
- Pour the blended soup back to the large pot and stir to combine. If you want to have an even thicker soup/chowder, you can blend all the soup.
- Taste and adjust seasoning. Add more salt/pepper to taste and red pepper flakes to add more heat.
- Garnish with fresh herbs (e.g. parsley), and enjoy. Serve with bread or toast.
Notes
Video Of The Recipe
- You can use canned white beans or cook them from dry.
- You might also enjoy this delicious Veggie Stew recipe.
- Recipe serves 5. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Deborah
This soup was delish and so satisfying. I added some nutritional yeast which I added as I served it and had a baby kale, chard, spinach mix in my refrigerator which I added. I will definitely make this over and over again
Ela
Sounds very delicious, Deborah! Thanks for your great feedback. 🙂
Ron
If adding kale,do you puree it or just add chopped just before serving? Thanks, Ron
Ela
Add it chopped just before serving. 🙂
Tony
Gurl… I’m usually not a soup lover but this one was hand down the best i’ve ever tried.
I love the fact it’s a whole meal soup… So you don’t have to eat tones of crackers with it.
I used edamame noodles, i just made them cook directly in the soup… Very fulfilling meal.
I will make this a lot this winter. I will try with rice next.
Thank u ?
Ela
You are very welcome, Tony! I am so happy you liked the recipe. 🙂
Sarah
Made this today absolutely yummy ??
Ela
I am so glad you liked it, Sarah! 🙂
Bethany Bolthouse
This was delicious! So flavorful and hearty and cozy. This will absolutely be a regular around my house this winter. Thanks for the great recipe!
Ela
My pleasure, Bethany! I am glad you liked the white bean soup. 🙂
Alissa S
This is fantastic!!! I included diced onions with the sautéed veggies, eyeballed the spices (added more red pepper than written) and did maybe 2-3 handfuls of spinach instead of kale. I actually didn’t think it would end up with as much flavor as it has and was pleasantly surprised. For me, it ended up being 7-8 servings, so I plan to freeze some and see how that goes.
Thank you for such a healthy recipe!
Ela
You are very welcome, Alissa! I am so glad you loved the recipe. 🙂
Vicky
Wow, was that good! I didn’t have majoram but I used the 2 Bay leaves and a whole head of dinosaur kale, which made it a nice green color. ? It was so yummy my husband had thirds!
Ela
Fantastic! I am glad you liked the recipe, Vicky. 🙂
Janet
A vegan recipe that is easy and Delicious! Thank you for a terrific recipe.
Ela
Thank you so much for your feedback, Janet! I am glad you liked the recipe. 🙂
Bianca
This soup looks so creamy and delicious! It’s just perfect for cozy weeknights when you need a warming satisfying meal! Totally love that it’s also healthy and protein-rich! ❤️
Ela
Oh, yes! It’s indeed super comforting, especially now during the fall/winter season. 🙂 Thanks, Bianca!
Gemma Cartwright
I wasn’t planning to make this for dinner I just happened to see the recipe so I did lol
Its really nice and I will definately be putting it in my favourites. Thank you for all your yummy recipes.
Ela
I am glad you liked the recipe, Gemma. 🙂
Hanna Long
I made the soup last week and absolutely devoured it ! I am making it this weekend again 🙂
Ela
Awesome! I am so glad you liked the soup, Hanna! 🙂
Amy
I made this last night for supper! Mine looked decidedly browner than yours but that is probably because I added a red onion instead of onion powder, oops! But it was absolutely delicious 🙂 thanks for the recipe!
Ela
I am glad you liked the recipe, Amy. 🙂
Roberta A Dzeima
I just made this in the Crock-Pot. Four hours on high. This is a fabulous recipe. I can’t even taste the red pepper flakes so I will add more. I might try the lemon juice also. When the four hours were up I made sure the potato were soft. I waited 10 minutes for it to cool a bit. I fished out the bay leaves then added the kale and almond vs coconut milk. New vegan here. I have several food sensitivities. I have a new recipe for my menu! Thank you so much!
Ela
That’s awesome, Roberta! Thanks so much for sharing your experience with the slow cooker method. I really appreciate it! 🙂
lisbeth
Can you make without the potatoes or only use 1..? I realize it’s a thickener….tks
Ela
Yes, you can use only one. It should still be quite thick when you blend the soup because of all the beans. 🙂
Madolyn
Do you add the aquafaba or drain the beans?
Ela
Please drain them. I will update the recipe, thanks! 🙂
kathrin
Thanks for the great recipe! I used oat cream instead of the coconut cream. I‘m sure i‘ll make this soup (o versions of it – depending on what‘s inside the fridge) many more times this autumn/winter.
Ela
Sounds very delicious too! Thanks for your feedback, Kathrin. 🙂
Dacia
I’m currently eating this as I type and it’s SO delicious! I just sent the recipes to the ladies in my family! I added a can of corn and a capful of liquid smoke, as I love a slightly smoky chowder. I also didn’t read the recipe as closely as I should have, because I put in the whole can of coconut milk instead of 1/4 cup, lol! Might be why it’s extra tasty! Anyway, putting this soup on heavy rotation this winter! And I’m going to try it in the crockpot next time with the beans/veggies and broth.
Ela
That’s awesome, Dacia! It must be super creamy with the extra coconut milk. ? Thanks for your amazing comment! 🙂
Kristy
Made for dinner tonight and added cauliflower, corn, and peas. It was so creamy and delicious. Definitely going to be a regular in the rotation. One of the better vegan recipes I’ve tried!!
Ela
Such a nice compliment! Thanks for your great feedback, Kristy! 🙂
Judy
Was wondering if I can omit the coconut milk as I’m allergic to coconut. Looking forward to trying this recipe. Sounds delicious.
Ela
Sure! You can use any other plant-based milk (or cream, like oat cream, soy cream, etc.). Enjoy! 🙂
Sarah
I’m going to add cashew cream. My new obsession. Hopefully it goes well with it!
Ela
Sounds wonderful, Sarah! 🙂
Farida
Loved this recipe! The only change I made was a squeeze or two of lemon. Within 45 minutes of making the pot it was almost gone. My non vegan family loved it!
Also chopped up fresh parsley from the garden and served it on top. 🙂
Ela
That’s awesome, Farida! I am glad you loved the recipe. Such a good tip to add lemon juice. Thanks for your great feedback! 🙂