White Bean Soup

Why You’ll Love White Bean Soup Recipe

• It’s vegan and dairy‑free yet still deeply creamy thanks to blended white beans, so you get comfort without compromise.

• Minimal chopping and mostly hands‑off cooking time make it ideal for a weeknight dinner.

• The flavor is lively: cumin, coriander, oregano, lime, and green chiles bring an exciting punch.

• Leftovers are even better, as the flavors continue to mingle and deepen in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White beans (such as cannellini, Great Northern or navy) — some left whole, some blended for texture

• Extra‑virgin olive oil

• Medium yellow onion, chopped

• Poblano pepper (stemmed, seeded, diced)

• Vegetable broth

• Diced green chiles

• Garlic cloves, chopped

• Ground cumin

• Dried oregano

• Ground coriander

• Fresh lime juice (plus wedges for serving)

• Sea salt and freshly ground black pepper

• Toppings (optional): fresh cilantro, sliced jalapeño or serrano peppers, diced avocado, sliced scallions

Directions

1. In a blender, combine half the white beans (about 2¼ cups) and ¾ cup of the vegetable broth. Blend until smooth and set aside.

2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced poblano pepper, sea salt and a few grinds of black pepper. Cook for about 5 minutes, stirring occasionally, until softened.

3. Stir in the diced green chiles, chopped garlic, ground cumin, dried oregano and ground coriander; cook for about 30 seconds until fragrant.

4. Add the remaining broth (about 3¼ cups) and the remaining white beans. Bring to a simmer and cook for 10 minutes.

5. Pour in the bean puree, stir to combine, and continue to simmer uncovered for about 20 minutes.

6. Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with more salt, pepper or lime as desired.

7. Serve in bowls and top with your chosen garnishes (cilantro, avocado, jalapeños, scallions). Add lime wedges for squeezing over each serving.

Servings and timing

Serves: 4 to 6
Prep time: approximately 10 minutes
Cook time: approximately 35 minutes
Total time: approximately 45 minutes

Variations

• For added greens, you can stir in chopped kale or baby spinach during the last few minutes of simmering.

• If you prefer more heat, increase the amount of diced green chiles or add a pinch of cayenne pepper.

• To turn it into a heartier meal, stir in cooked shredded chicken or turkey (if not keeping vegan) or roasted vegetables like sweet potato cubes.

• For a smoky touch, use fire‑roasted poblano or green chiles.

• If you like a thinner texture, reduce the amount of beans you blend or add more vegetable broth.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time. For longer storage, you can freeze the soup in freezer‑safe containers for up to 3 months. To reheat, warm gently on the stovetop over medium heat, stirring occasionally; you may add a splash of broth or water if it’s become too thick.

FAQs

What type of white beans work best for this soup?

Cannellini beans, Great Northern beans or navy beans all work well. The key is to have some beans left whole and some blended to create the creamy texture.

Can I use dried beans instead of canned beans?

Yes — you can cook dried white beans until tender and use them in place of canned beans. Be sure to measure after cooking to match the recipe’s required volume.

Do I need a blender to make this recipe?

Using a blender gives a smooth puree texture for half the beans, which helps the soup be creamy without dairy. If you don’t have a blender, you could use an immersion blender or mash the beans well and stir in a bit more broth, though texture may vary slightly.

Can I make this soup gluten‑free?

Yes — the recipe is naturally gluten‑free, as long as your vegetable broth and all ingredients are certified gluten‑free (if needed).

How can I make this soup spicier or milder?

For more heat: increase the amount of diced green chiles, use hot jalapeños or serranos as toppings, or add cayenne pepper. For a milder version: use mild green chiles or omit the jalapeño topping.

What toppings pair well with this soup?

Fresh cilantro, sliced jalapeño or serrano peppers, diced avocado, and sliced scallions all add flavor, color and texture. You could also add a dollop of vegan sour cream or Greek yogurt if you’re not strictly vegan.

Can I prepare parts of the soup ahead of time?

Yes — you could blend the beans ahead of time and refrigerate, or chop the onion and poblano in advance. When ready, sauté and continue with the recipe for a quicker assembly.

Is this soup freezer‑friendly?

Yes — once cooled, store in freezer‑safe containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

Will the texture change after refrigerating or freezing?

Yes, stored soup may thicken as the beans continue to absorb liquid. Upon reheating you may stir in a little extra vegetable broth or water to reach your preferred consistency.

Can I add other vegetables to this soup?

Definitely — chopped carrots, celery or sweet potato would work nicely. Add them in when sautéing the onion and poblano so they soften and integrate into the flavor base.

Conclusion

This white bean soup brings together creamy comfort and vibrant, zesty flavor in a simple, nourishing recipe. Whether you’re making it for a quick weeknight dinner or prepping a batch to enjoy throughout the week, it’s versatile, satisfying and easy to make your own. The blend of spices, lime juice and green chiles ensures each spoonful is lively and warm. Give it a try — and customise it with your favorite toppings or additions to make it your own.