Creamy Vegan White Bean Soup with Potatoes and Vegetables
🎉 Introduction
If you’re looking for a hearty, healthy, and utterly satisfying dinner, this Creamy Vegan White Bean Soup is your answer. Packed with nutritious white beans, fresh vegetables, and savory seasonings, this soup is not only easy to prepare but also bursting with flavor. Perfect for a weeknight meal or a cozy weekend gathering, this vegan chowder offers a creamy texture without the use of dairy. Let’s dive into this delicious recipe that’s sure to warm your soul!
🧰 Equipment Needed
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Blender or immersion blender
- Ladle
- Serving bowls
🛒 Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup spinach, roughly chopped
- Salt and pepper, to taste
- Fresh parsley, for garnish
👩🍳 Directions
Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Step 2: Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.
Step 3: Add the diced potatoes, dried thyme, dried oregano, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let cook for about 15-20 minutes or until the potatoes are fork-tender.
Step 4: Once the potatoes are tender, add the rinsed white beans and corn to the pot. Stir well and let simmer for an additional 5-7 minutes.
Step 5: Using a blender or immersion blender, blend a portion of the soup (about half) until creamy. This will give the soup a nice, creamy texture while still leaving some chunky bits for heartiness.
Step 6: Stir in the chopped spinach and let it wilt for 2 minutes. Season with salt and pepper to taste.
Step 7: Serve hot, garnished with fresh parsley.
🍽️ Servings & Timing
Serves 6. Prep time: 10 minutes. Cook time: 30 minutes. Total time: 40 minutes.
🧊 Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm on the stovetop or in the microwave until heated through. You may need to add a splash of vegetable broth to loosen the soup if it thickens over time.
🥄 Variations
- Add diced bell peppers for a pop of color and flavor.
- Incorporate kale or swiss chard instead of spinach for a different leafy green.
- Make it spicy by adding red pepper flakes or diced jalapeños.
- For added creaminess, blend in some soaked cashews or coconut cream.
❓ FAQs
Q: Can I make this soup ahead of time?
A: Yes! This soup can be made ahead of time and stored in the refrigerator for up to 5 days.
Q: Is the soup gluten-free?
A: Absolutely! All the ingredients used in this recipe are gluten-free.
Q: Can I freeze the soup?
A: Yes, you can freeze it in an airtight container for up to 3 months. Just thaw it in the refrigerator overnight before reheating.
Q: What can I serve with this soup?
A: This soup pairs beautifully with crusty bread, a fresh salad, or grilled vegetables.
Q: Can I use canned beans instead of dried beans?
A: Yes! Canned beans are actually recommended for this recipe for convenience.
Q: How can I make the soup richer?
A: You can add a splash of coconut milk or blend in soaked cashews for a creamier texture.
Q: Do I have to blend the soup?
A: No, blending is optional. You can enjoy it as a chunky soup if you prefer.
Q: What type of potatoes work best?
A: Yukon Gold or russet potatoes work great for this recipe due to their creamy texture.
Q: Can I add more vegetables?
A: Absolutely! Feel free to add any seasonal vegetables you have on hand.
Q: Is this soup kid-friendly?
A: Yes! This soup is mild and nutritious, making it a great choice for children.
🏁 Conclusion
This Creamy Vegan White Bean Soup is undeniably a perfect addition to your weekly meal plan. It’s easy to prepare, packed with flavor, and offers a wholesome experience for your family. Whether you’re looking for a starter, a side dish, or a satisfying main course, this soup delivers everything you need. So, grab your ingredients and enjoy a bowl of this comforting delight any day of the week!
Creamy Vegan White Bean Soup with Potatoes and Vegetables
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.
- Add the diced potatoes, dried thyme, dried oregano, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let cook for about 15-20 minutes or until the potatoes are fork-tender.
- Once the potatoes are tender, add the rinsed white beans and corn to the pot. Stir well and let simmer for an additional 5-7 minutes.
- Using a blender or immersion blender, blend a portion of the soup (about half) until creamy. This will give the soup a nice, *creamy texture* while still leaving some chunky bits for heartiness.
- Stir in the chopped spinach and let it wilt for 2 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm on the stovetop or in the microwave until heated through. You may need to add a splash of vegetable broth to loosen the soup if it thickens over time. Variations:
- Add diced bell peppers for a pop of color and flavor.
- Incorporate kale or swiss chard instead of spinach for a different leafy green.
- Make it spicy by adding red pepper flakes or diced jalapeños.
- For added creaminess, blend in some soaked cashews or coconut cream.
