Hearty White Bean Soup |WFPB White Bean Soup | Vegan White Bean Soup

Fall and Winter are a great time for soups!

When I make soups, I really like to making substantial ones. Soups that can be a meal as a standalone dish if it needed to be.

This way, when I make extra, I can have it for lunch the next day!

That’s not to say other soups don’t have their place, they do. But from a time-saving perspective, this is the way I like to go.

Plus you get a lot of different colors in one bowl, and you can’t go wrong with that!

This particular version is oil-free too! (And you don’t miss it!)

So give this one a try! You won’t be disappointed!

Hearty White Bean Soup

Serves 3-4

Cook and Prep Time: 45 minutes

You Need:

  • 3 15 oz. cans White Beans
  • 3 cups Vegetable Stock
  • 4 stalks Celery, diced
  • 4 Carrots, diced
  • 1 large can Diced Tomatoes
  • 3 cloves Garlic, minced
  • 1 Yellow Onion, diced
  • 8 oz. Cremini Mushrooms, thinly sliced
  • 8 oz. Spinach
  • 1 tbsp. Tamari
  • 1 tsp. Smoked Paprika
  • 1 tsp. Cumin
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Sage
  • Salt, to taste
  • Black Pepper, to taste
  • 1 Lemon, juiced
  • Olive Oil or Vegetable Stock, for sautéing
  • Chopped Parsley, for garnish

DIRECTIONS

  1. Rinse and clean all the vegetables accordingly. 
  2. Set a large pot to medium heat.  Once hot, add 1 tsp. olive oil.  Add garlic and onion, stirring frequently to avoid burning, 4-5 minutes.
  3. Once softened, add carrots, celery, and mushrooms and stir to combine evenly.  Cook for 5-6 minutes, until mushrooms have released all of their water.
  4. Add dried spices and tamari.  Stir to combine, and cook until fragrant, 1-2 minutes.
  5. Add diced tomatoes with juices, white beans, and stock to a pot.  Bring to a boil and then reduce heat to a simmer.  Cover and allow to cook for 10-12 minutes, until flavors have melded.
  6. Uncover and season with salt and pepper to taste.  Add spinach and lemon juice, and stir until wilted, 1-2 minutes. 
  7. Distribute evenly among bowls.  Garnish with parsley.  Enjoy!

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