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:
I’ve come back to the recipe to make it sgain but more the single recipe calls for 3 cans of beans but doubled or tripled, recipe still just 3 cans of beans. is that an error?
Hi Karen, I just fixed it. It didn’t work because the “3” was written as “three” and the plugin therefore didn’t recognize it. 🙂
Thanks for catching that.
perfect!! can’t wait to make more today!
Love it!!!!
So glad you like it, Rodrick! 🙂
This is my favourite fall/winter soup, its so quick and easy to make. LOVE .
I am so glad you like it, Kayla! Thanks for your feedback. 🙂
Fantástico!
This soup is delicious! I added about 1.5 onion since I didn’t have celery. I put more garlic and more seasoning, like mushroom powder. I was wondering if I can use red split lentil to switch up a bit since I am planning on making this soup more often. I double Beh recipe and I am so glad! Thanks!
Hi Rosie, I am glad you like it. I never tried this recipe with red split lentils, but it might work too. 🙂
I have a full belly of this soup right now and it is sooo perfect, Ela! Thank you so much! 🙂
You are very welcome, Natalie! 🙂
Wow. I’m a fan of soup in general, but this one is a stand out! I did sub spinach for kale and added a good quarter cup or so of methi (fenugreek) at the end because it is one of my favorite flavors and, when I tasted the soup, I knew it would work perfectly with it. It does! Sooo good. I ate it last night and for breakfast this morning. Amazing how the coconut flavor disappears.
Thanks so much for sharing this. Try it with some methi! You won’t be disappointed.
Yay, that’s wonderful! Thanks for your great feedback! So interesting with the fenugreek! 🙂
Wow! This soup is fantastic. I only made a few changes based solely upon what I had on hand. I sautéed half an onion with the veggies to use some extra up and then omitted the onion powder. Also added some chopped up broccoli to the other veggies to use that up as well and then didn’t add kale. I probably ended up using more coconut milk than the recipe called for only because I eyeballed it. To those who are wondering, – No – you do not taste coconut. I used an immersion blender but didn’t blend all the way. The recipe is so easy to follow. I am sure that I will be making this again and again!
Fantastic! Thanks so much for your wonderful feedback, Lisa. 🙂
Happy New Year!
I’m making this tonight. After all the heavy holiday and vacation eating, I need a nice healthy soup ???? I love beans in a soup, always makes me think of my nonna who used to make pasta fagioli which was my favourite as a child.
Sounds great, Katherine. Enjoy! 🙂
I was searching for some bean-y plant-based soups and stumbled on this. I’m making my second batch now and just love it! I have been taking it to work to warm in my mini crock pot. It is filling without being heavy. The herb/spice combo is spot on! Thank you so much for this recipe!
You are very welcome, Kathy! Thanks for your feedback. 🙂
Here’s my changes: I only had one skinny carrot, so I added an extra stalk of celery, I used 3 mediumish peeled diced russet potatoes, one full 15 oz can of full fat coconut milk, 1 extra clove of garlic as I love garlic, great northern beans and I did add kale. I sauteed my veggies (minus the kale), and seasonings directly in my instant pot pressure cooker with a little bit of water, using the sautee button on medium, for about 2 min. I added more water as needed. I then added the 4 cups of water.and changed the sautee to high. I allowed the soup to come to a boil and boiled about 3-4 min. I checked my potatoes and turned sautee off once they were tender. I then realized I had neglected to include my kale. I washed and chopped a large double handful and added it to the instant pot. I allowed the soup to boil about 1 min and then pressure cooked it for 1 min. I did a manual release of the pressure and boy oh boy did that steam smell delicious! Once I could open the lid I used my immersion blender to blend the entire soup because I wanted it thick like a chowder. It was still not thick enough but I decided I wanted to be able to chew it, so I added an additional drained can of the same beans. Next time I will use 3 cups of water and add more at the end if needed. The soup was Soooo Delicious!!!! (in case anyone is wondering, I could certainly smell the coconut milk as the pressure was being released but I did not taste coconut at all).. Thanks for the recipe!!
Thanks so much for your thorough feedback, Dana! Happy you loved the soup. 🙂
This was delicious! It has a chowdery flavour and was so easy to make. Thanks for the great recipe!
You are very welcome, Aja. 🙂
Wonderful! Thank you for sharing!
You are very welcome. 🙂
This was delicious! Very quick to make and hardly any prep time. I cook for one, mostly, so I’m excited about a few days of leftovers of this.
That’s great, Hayley! Thanks for your feedback. 🙂
husband loved it! thank you
You are very welcome, Karen. 🙂
Hi Ella
Can I freeze the white bean soup
Thank you
Yes, that’s fine. 🙂
This soup is easy and delicious. Thank you!
Hello Amanda, I am glad you like it. 🙂
Ela, your recipe is perfectly written & and turned out delicious!
Thank you so much, Josie! I am so happy you enjoyed it. 🙂
This was delicious and easy to make! I didn’t have celery or marjoram so I skipped the them, and it still turned out great. I used the whole can of coconut milk because I didn’t want to waste it. It didn’t taste of coconut milk at all – just a creamy soup. I also added the kale. Thanks for the recipe! I’ll make it again.
You are very welcome, Margaret! I am so glad you loved it. 🙂
Sooooooo delicious!!! I didn’t have some of the spices you mentioned in the recipe, so I added thyme, sage, and a little smoked paprika. Thank you so much! Will definitely be something I make often!
You are very welcome, Los! So glad you enjoyed it. 🙂
Hi, I was wondering if the soup tasted like coconut, even though a small amount of milk was used. Our milk ofchoice in the house is oatmilk. Has anyone substituted another nondairy milk and how did it turn out?
Hi Jill, no it doesn’t taste like coconut. You can use oat milk, but it just won’t be as creamy. 🙂
My husband is very allergic to coconut, so must avoid all things with coconut. I used soy sour cream in place of the coconut milk and it turned out great by just adding a tad bit more of water to offset the difference in thickness.
Awesome! Thanks for sharing. 🙂
Try making an oat milk cream by using half as much water as you usually do to make milk.