Are you looking for a hearty and healthy vegan soup recipe that will keep you warm and satisfied? You’re in the right place! This Vegan White Bean Soup recipe is jam-packed with flavor and nutrients, making it the perfect meal for any time of the year. Packed with protein from the white beans and fresh vegetables, this easy-to-make soup is perfect for busy weeknights or a lazy weekend lunch.
In this article, we’ll be sharing our favorite recipe for Vegan White Bean Soup, along with some tips and tricks to make it extra delicious.
Ingredients Needed
Every great recipe begins with a carefully selected set of ingredients, each playing a crucial role in creating a mouthwatering dish. Here are the ingredients you will need to make a delicious vegan white bean soup.
- 2 cups cooked white beans: You can use canned white beans, rinsed and drained, or cook your own from dried beans.
- 1 tablespoon olive oil: For sautéing the vegetables.
- 1 onion: Finely chopped.
- 2 carrots: Diced.
- 2 celery stalks: Diced.
- 3 cloves garlic: Minced.
- 4 cups vegetable broth: Use low-sodium if possible.
- 1 bay leaf: Adds a subtle flavor.
- 1 teaspoon dried thyme: Enhances the taste.
- 1 teaspoon dried rosemary: Adds a fragrant aroma.
- Salt and pepper: To taste.
- Fresh parsley: Chopped, for garnish.
Equipment Needed
Behind every delicious recipe lies a set of essential kitchen tools and equipment that elevate the cooking experience. To bring this recipe to life, make sure you have the following equipment on hand:
- Large pot: For cooking the soup.
- Wooden spoon or spatula: For stirring the ingredients.
- Knife and cutting board: For chopping the vegetables.
- Can opener: If using canned beans.
- Soup ladle: For serving the soup.
- Soup bowls: For serving.
Step-by-Step Guide to Make Vegan White Bean Soup Recipe
Step 1: Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery to the pot.
- Sauté the vegetables for about 5 minutes until they start to soften.
- Add the minced garlic and cook for another minute, stirring frequently.
Step 2: Add the Beans and Seasonings
- Add the cooked white beans, vegetable broth, bay leaf, dried thyme, and dried rosemary to the pot.
- Season with salt and pepper to taste.
- Stir well to combine all the ingredients.
Step 3: Simmer the Soup
- Bring the soup to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot.
- Let the soup simmer for about 20-25 minutes to allow the flavors to meld together.
Step 4: Adjust the Seasonings and Serve
- After simmering, taste the soup and adjust the seasonings if needed. Add more salt and pepper according to your preference.
- Remove the bay leaf from the soup.
- Ladle the hot soup into bowls.
- Garnish with fresh chopped parsley.
- Serve the vegan white bean soup hot and enjoy!
Vegan White Bean Soup Recipe Tips and Tricks
- If using dried beans, soak them overnight before cooking according to the package instructions. This will ensure they cook evenly and become tender.
- Feel free to add more vegetables like diced tomatoes, spinach, or zucchini to the soup for added flavor and nutrition.
- For a creamier texture, you can blend a portion of the soup using an immersion blender or by transferring some of the soup to a countertop blender and then mixing it back into the pot.
Serving Suggestions
- Serve the vegan white bean soup with crusty bread or toasted garlic bread on the side.
- Sprinkle some nutritional yeast or vegan parmesan cheese on top for added umami flavor.
- Pair the soup with a fresh green salad or a side of steamed vegetables for a complete and satisfying meal.
Storage Options and Shelf Life
- Leftover vegan white bean soup can be stored in an airtight container in the refrigerator for up to 4-5 days.
- Reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or vegetable broth if needed to adjust the consistency.
- You may notice that the flavors of the soup develop further after sitting overnight, making it even more delicious.
Additional Variations
- Creamy White Bean Soup: If you prefer a creamier texture, you can blend a portion of the soup using an immersion blender or countertop blender until smooth. Return the blended mixture to the pot and stir well.
- Vegetable Additions: Feel free to add more vegetables to the soup to make it heartier and more nutritious. Some great options include diced potatoes, chopped spinach, kale, or diced tomatoes.
- Herbs and Spices: Experiment with different herbs and spices to suit your taste. Fresh herbs like thyme, basil, or oregano can add a burst of freshness, while spices like paprika or cumin can add a hint of smokiness or earthiness.
Frequently Asked Questions (FAQ):
Q1: Can I use canned white beans?
Canned white beans are fine for soup. Just rinse and drain them first
Q2: Can I freeze the vegan white bean soup?
You can freeze soup for up to 3 months. To do this, let it cool completely, then transfer it to freezer-safe containers or bags. Thaw the frozen soup overnight in the refrigerator and reheat it on the stovetop.
Q3: Can I use vegetable stock instead of broth?
Vegetable stock and vegetable broth can be used interchangeably in this recipe, just choose low-sodium if watching sodium intake.
Q4: Can I add protein or grains to the soup?
Sure, add cooked grains (quinoa, brown rice) and proteins (tofu, seitan, tempeh) at the end of cooking for a substantial, filling soup.
Q5: Can I make the soup in advance?
Absolutely! Prepare the soup ahead of time, store it in the refrigerator, then reheat before serving. Adjust seasoning, if necessary.
Vegan White Bean Soup
Equipment
- Large pot
- Wooden spoon or spatula
- Knife and cutting board.
- Can opener
- Soup ladle
- Soup bowls
Ingredients
- 2 cups cooked white beans
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the cooked white beans, vegetable broth, bay leaf, thyme, rosemary, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the flavors have melded.
- Remove the bay leaf and adjust seasonings to taste. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Notes
- If using dried beans, soak them overnight before cooking according to the package instructions. Feel free to add more vegetables like diced tomatoes, spinach, or zucchini to the soup for added flavor and nutrition.
- For a creamier texture, you can blend a portion of the soup using an immersion blender or by transferring some of the soup to a countertop blender and then mixing it back into the pot.
- Serve the vegan white bean soup with crusty bread or toasted garlic bread on the side. Sprinkle some nutritional yeast or vegan parmesan cheese on top for added umami flavor. Pair the soup with a fresh green salad or a side of steamed vegetables for a complete and satisfying meal.
- Leftover vegan white bean soup can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or vegetable broth if needed to adjust the consistency.
- You may notice that the flavors of the soup develop further after sitting overnight, making it even more delicious. You can also freeze the vegan white bean soup for up to 3 months. To do this, let it cool completely, then transfer it to freezer-safe containers or bags. Thaw the frozen soup overnight in the refrigerator before reheating.
