Best Vegan Black And White Bean Soup Recipes

1-POT VEGAN WHITE BEAN SOUP

1-Pot Vegan White Bean Soup image

Wholesome, comforting, creamy white bean soup with potatoes, thyme, and coconut milk. Plant-based, gluten-free, and perfect for chilly days! Just 1 pot required!

Provided by Minimalist Baker

Time 45m

Number Of Ingredients 16

Ingredients

1 Tbsp olive oil ((if oil-free, sub twice the amount of water))
1 small white, yellow, or sweet onion, diced ((1 small onion yields ~1 ½ cups or 200 g))
4 cloves garlic, minced ((4 cloves garlic yield ~2 Tbsp or 18 g))
2 medium carrots, peeled and diced ((2 carrots yield ~3/4 cup or 100 g))
2 stalks celery, diced ((2 stalks yield ~1 cup or 100 g))
1 ¾ - 2 tsp sea salt
1/4 tsp black pepper
1 tsp dried thyme ((or 1 Tbsp fresh thyme))
2 medium potatoes, cut into 1/2-inch pieces ((we used Yukon gold // 2 potatoes yield ~3/4 lb or 380 g))
2 (15-oz.) cans white beans, drained and rinsed
5 cups water
2-3 cups finely chopped kale ((optional))
1 (13.5-oz.) can light coconut milk
1-2 Tbsp lemon juice
Fresh parsley
Whole grain (or gluten-free bread)

Steps:

In a large pot or Dutch oven, heat the oil over medium-low heat. Once hot, add the onion and cook until translucent - about 2 minutes. Add the garlic, carrots, celery, salt, and pepper and cook until softened and fragrant, stirring occasionally - about 4-5 minutes.
Add the thyme and stir for one minute. Then add the potatoes, beans, and water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender and the flavors have melded.
Stir in the kale (optional), then cover and simmer until tender - about 5 minutes. Finally, add the coconut milk and lemon juice and heat through - about 2 minutes. Taste and adjust, adding more salt for balance or more lemon juice for brightness. Optionally, garnish with fresh parsley and serve warm with toasted bread of choice.
This soup is even better on the second day! Leftovers keep for 3-4 days in the refrigerator or in the freezer for up to 1 month.

Nutrition Facts : ServingSize 1 serving, Calories 290 kcal, Carbohydrate 46.8 g, Protein 12.2 g, Fat 6.8 g, SaturatedFat 3.9 g, Sodium 910 mg, Fiber 9.1 g, Sugar 4 g, UnsaturatedFat 2.2 g

VEGAN BLACK BEAN AND SWEET POTATO SOUP

Vegan Black Bean and Sweet Potato Soup image

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, stemmed, seeded and chopped
1 large carrot, chopped
Kosher salt
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon ground coriander
2 dried bay leaves
2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
Two 15.5-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh parsley
Sherry vinegar, for serving, optional

Steps:

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

VEGETARIAN WHITE BEAN SOUP

Vegetarian White Bean Soup image

The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 10

Ingredients

2 small zucchini, quartered lengthwise and sliced
1 cup each chopped onion, celery and carrot
2 tablespoons canola oil
3 cans (14-1/2 ounces each) vegetable broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts :