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
Video
Ingredients
- ½ 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 ½ tsp onion powder
- ¾ tsp dried oregano
- ½ tsp dried marjoram
- ⅓ 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
- ¼ cup (60 ml) coconut milk canned
- ½ 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:
the best, I really enjoy it.Thanks Michaela fro sharing with the world yours amazing and delicious recipes, You’re the best
Hey, I am so glad you enjoyed it! Thanks for your great feedback. 🙂
a very delicious soup. I also added Dill. I think. the spice portions are definitely on the low end.. but everyone I have shared this with has really liked it. oh, and I also added silken tofu so there would be additional flavor and I shook some nutritional yeast on the top for a cheesy whole protein addition
That sounds so good 😍 Dill is such a nice touch, it adds a fresh flavor!
And yes, the spices are intentionally a bit on the lighter side so people can adjust to taste, but I love that you customized it. Adding silken tofu is a great idea for extra creaminess and protein, and the nutritional yeast on top… perfect finish 👌
So glad you and others enjoyed it!
Absolutely delicious. One of my favorite soups ever.
Hi Cameron, I am so glad you like the soup. 🙂
My family loves this soup. Thank you for the recipe.
Hey Maru, I am glad you like the soup. Thanks for your feedback. 🙂
Very filling and hearty soup! I cooked it in my Instant Pot and used non-dairy milk instead of coconut milk. My hubby really liked it, too. It’s a keeper!
OMG, great tasting soup, so filling and nutritious. The only change I made was to double the garlic, love garlic, oh, and I omitted the celery, don’t care for it. This soup is wonderful, can’t wait to try your other recipes. Thanks so much.
OMG, great tasting soup, so filling and nutritious. The only change I made was to double the garlic, love garlic, oh, and I omitted the celery, don’t care for it. This soup is wonderful, can’t wait to try your other recipes. Thanks so much.
Wow, this soup is delicious. Hearty and comforting on these winter days. I’ll definitely be making it again. Thanks for the great recipe!
So glad you liked it, Kim. 🙂
havent made this yet but looking at the ingredients its going to be another smash!! now wheres the bread recipe that is sitting next to your bowl of soup? 😀
You can check out all my bread recipes here.
We absolutely loved this recipe! It was the first time I had made anything vegan. Thank you!
I am glad you liked it. 🙂
Very good!
Thanks for your feedback. 🙂
Just want you to know someone on a vegan Facebook page posted your recipe photo but with a different recipe. They called it “creamy vegan bean soup”.
Thanks for letting me know. Unfortunately this happens all the time on Facebook. 🙁
I plan on making this soup, however, what can I use in place of the marjoram, since I am having difficulty
finding Organic marjoram.
You could leave rosemary or thyme. 🙂
No onion??????? I’ve never seen a soup recipe not call for onion.
I’m sure the onion powder gave the onion flavor but I’m sure you could add onion
This is so very good! Love the flavor combos. Will definitely be making this again! Thank you
You are very welcome, Margaret. So happy you liked the soup. 🙂
A really great tasting, simple to make soup! Will definitely make this again. Thank you for sharing this yummy recipe,
This is amazing. So flavorful. I doubled the red pepper flakes.
Thank you for this recipe!
So happy you liked it, Christy. 🙂
Do you think this will work well in a Crock pot/slow cooker? Thoughts on how long?
That should work. I would say cook on low for 8 hours or high for 3-4 hours.
Can you freeze this soup?
Hi, I tried freezing the pureed soup and it worked well. 🙂
OMG!!! This is the best soup!!! I have never used coconut milk before… So happy I gave it a chance with this soup. Yum!! My husband loved it as mush as I did. This is now a favorite in our home.
Thanks for all you do Ela, your awesome!!!
Aww, that makes me so happy, Sharon! Thanks for your great feedback. 🙂
I added too much red pepper flakes and now it’s so spicy. Any recommendations to cool it down?
Maybe add some dairy-free yogurt?