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
Equipment
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
It’s always a plus when you just happen to already have all the ingredients on hand to make a recipe. This was a perfect recipe for a cold, snowy day. Thank so much!
Fantastic! So glad you liked it, Lisa. 🙂
Absolutely delicious!!! I used all ingredients as listed, minus the marjoram as I didn’t have any, & it was fantastic!!! Came together easily & will definitely be making this soup often!!! Yum!
Happy you enjoyed it, Carly. 🙂
Does this soup freeze well? Thanks
Hi Juliette, I tried freezing the pureed soup and it worked well. 🙂
I wasn’t sure what to make for dinner. Trying to of what I had on hand I searched for vegan bean and potato soup. This recipe popped up and looked delicious. I sass called to 1.5 x the original because my family loves soup.
I only had two cans of white beans so the other two cans I used garbanzo beans. I also sprinkled in a little bit a quinoa early so it could along with the other ingredients (I eyeballed it, maybe 1/4 cup.) It came out absolutely beautiful. Very simple and very hearty.
Everyone was satisfied and most had seconds.
Thank you.
I am so glad you enjoyed it! Thanks for your feedback, Marquia. 🙂
Hi, I was kind of wondering if it would be possible to switch out the regular potatoes for sweet potatoes as I can not have nightshades. It sounds really yummy!
Hi Jessica! Yes, that should be totally fine. 🙂
Another delicious recipe. I used Lima beans because I couldn’t find regular beans in my supermarket. I also added two massive handfuls of kale to the soup (rather than using it as a garnish) and it turned out beautiful. Me and my husband always cook one or two meals in the weekend so that we’ve got a freezer full of different, healthy meals and at the moment, we’re working our way through Ela’s recipes and they never disappoint. I usually hate cooking but this site is making it so easy for me!
Aww, thanks so much for your lovely feedback, Emma! I am so glad you like my recipes. 🙂
This soup was outstanding and crazy easy to put together. The combo of flavours was excellent and not like your basic veg/bean soups.
I used what I had in the house so swapped the 2 white potatoes for 1 large sweet potato, used all the spices listed and doubled the coconut milk just because I had an open tin to use up.
I am so glad you liked it, Tina. 🙂 Thanks for your feedback!
Mad this soup tonight and left out the coconut milk (trying to reduce oils/milks) and it was still rich and yummy! Definitely making this again!
Hi Elaine! I am glad it still turned out delicious! Thanks for your feedback. 🙂
My wife and I loved this soup. Thank you for the recipe.
I substituted the marjoram with herbs de Provence and we also added broccoli.
Thanks for your great feedback, Randy! I am glad you and your wife loved the soup! 🙂
Five stars! So easy and delicious. I left out the marjoram because I didn’t have any, left out the red pepper flakes and just added it to individual bowls so it wouldn’t be spicy for my 5 year old, and accidentally misread the recipe and added 1 cup of coconut milk instead of 1/4 cup. And I added a little frozen corn at the end. Very forgiving recipe. Amazing! Will definitely make again. Thank you!!
Sounds awesome, Nicki! I am glad you enjoyed the soup. 🙂
Thanks for your feedback!
Amazing! Thank you! I made this almost exactly, only because I didn’t have certain spices on hand. It was a full dinner for my husband (meat eater), and me. He loved it, too! ????
So glad you both enjoyed it! Thanks for your feedback, Erin. 🙂
Mega yummy, this has been the first but definitely not last recipe I tried from your blog. It was tasty and everyone in the family loved it. I tripled the Kale for an extra boost – “Did you know? Kale offers more iron per ounce than beef!”
We blended it all and served with homemade bread.
That’s awesome, Isabel! I am glad you liked the soup. 🙂
I’m confused about the amount of celery. When you said celery stalks did you mean the entire stalk of just pieces from the stalk? Your video doesn’t look like 2 celery stalks but just a little bit was poured in. Thank you! I made the recipe with just a couple of celery pieces and it doesn’t seem like there’s much. I may have made mine too creamy but it’s still delicious
Hi Kris, I used two small stalks of celery. You can always add more if you like. 🙂
I am glad you enjoyed the soup!
Made this for supper for my family tonight and they loved it! Even my kids who are tough critics cleaned their bowls! Thanks for sharing!
Yay sounds amazing! So glad you all loved the recipe. 🙂
Looks delicious and so excited to make! Can you use other types of beans (black, kidney, black eyed, etc) as well?
Yes, that should be fine! 🙂
Thank you for this delicious recipe. In place of coconut milk, I used almond milk and I used half an onion rather than onion powder. Seasonings for me were Seasonings for me were chili powder, mushroom seasoning, black pepper, turmeric and a bit of all purpose mixed seasoning which is mostly peppers. The soup is rich and creamy, like a split pea soup or a chowder.
I am so glad you liked the soup, Trish! Thanks for your feedback. 🙂
Delicious.. thought about adding sweet potatoes and corn.. maybe a little sweet works .. my family loved it as is.. followed the recipe but I used the whole coconut milk and added some corn kernels
Sounds like a great idea. I guess both would taste pretty delicious. 🙂
This sounds wonderful. I just read another recipe that had the veggies cubed and roasted a little before adding to the soup. Do you think that would work? I’m going to try the recipe either way. My husband wanted me to take a veg chili to a chili cookoff and this sounds better to me. (they are including soups as well as chilis).
Yes, that sounds great and should be very yummy! 🙂
Any chance I can throw all these ingredients together into a slow cooker and make it take way? Then blend half or all of soup?
Thanks!
Yes, that should be fine! Please check what another reader (Roberta) commented:
I didn’t have celery on hand, so I added an extra potato and carrot. I also used Greek yoghurt instead of coconut milk to add extra protein (and because we aren’t vegan)! This soup was delicious! My husband doesn’t usually like white beans, but he also loved it. We’ll definitely be adding this to our soup rotation!
I am glad you liked the recipe, Heather! 🙂
Is there an Instant Pot version of this recipe?
Hi Chrissy, I haven’t tried it yet.
I’m making this right now with some vegan grilled ” cheese” sandwiches. Can’t wait!
So yummy! Enjoy ?
How did you get the soup to be so deliciously yellow? Mine was white, but tasty 🙂
Hello Nadja, I think it’s from the carrot and the Yukon gold potatoes. You can also add a little turmeric for a yellowish color. 🙂
Would it work with almond or soy milk?
Yes, but it will be less rich and creamy. 🙂