Creamy Vegan White Bean Soup

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  • Nutrition
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Creamy Vegan White Bean Soup (Total Time 30 Minutes --- Servings 5)


Vegan White Bean Soup

Amount Per Serving

Calories 350Calories from Fat 38

%Daily Value*

Fat 4.2g6%

Carbohydrates 50.7g17%

Fiber 12.4g50%

Sugar 4.1g5%

Protein 17.4g35%

*Percent Daily Values are based on a 2000 calorie diet.


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

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.

Cuisine American

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings 5



Immersion blender


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

Three 14 oz cans white beans (about 4 cups), rinsed and drained

1/4 cup (60 ml) coconut milk canned

1/2 to 1 cup kale chopped (optional)

Fresh herbs to garnish


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.

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