Basic Vegan White Bean and Greens Soup for a Healthy Warming Meal
Having trouble finding a healthy vegan soup recipe that doesn’t use broth or stock?
Well, look no further than this vegan white bean and greens soup.
The liquid develops into a tasty bean and vegetable broth as you simmer the soup. Medium to large white beans like baby lima beans, cannellini beans, navy beans, or chickpeas add meatiness to make this a filling meal.
I love this vegan soup because it is just a few ingredients that I typically have in my pantry and refrigerator. It is a great example of how low heat and time can develop great flavor.
Make this vegan soup for meal prep (it’s even better the next day), to warm up on a cold day, or when you or a family member is sick. Add yogurt, non-dairy yogurt, and a dash of extra virgin olive oil to top it off.
So… start simmering away!
How Long Will This Vegan White Bean Soup Keep?
The soup will keep at least 3-4 days, covered in the refrigerator. The flavors will develop over time, so it will be even better the day after making.
How Can I Use This Vegan White Bean Soup for Meal Prep?
This recipe produces about 6 bowls of soup. Scale up if you want to make more than that, but make sure your pot is big enough.
Want More Bean Recipes?
What Kind of Greens Should I Use?
Hearty greens like chard, kale, and collard greens work great and are readily available at most grocery stores. Escarole is another nice option for adding bitterness.
Spinach works great too. If you use this, decrease the cooking time with the greens to about 10 minutes since spinach wilts easier.
Vegan White Bean and Greens Soup
Ingredients
- 3 Tbsp. olive oil
- 2 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1.5 cups dried baby lima beans, cannellini beans, navy beans, or chickpeas, soaked overnight, drained
- 10 cups water
- 6 oz. chard, collard, or kale leaves, coarsely chopped (about 1 cup or 1/2 bunch)
- 1 Tbsp. red wine vinegar
- Kosher salt
- Yogurt (or non-dairy yogurt)
Instructions
- Heat oil in a large pot or dutch oven over medium heat. Add carrot and onion. Cook, stirring occasionally, until onions are soft and golden brown, about 6-8 minutes.
- Add garlic and beans. Cook, stirring, until fragrant, about 2 minutes.
- Add 10 cups of water and bring to a boil. Reduce heat and bring to a simmer. Cook, stirring occasionally until beans are almost fully cooked, 50-60 minutes.
- Add greens to the pot. Cook until greens are wilted and the beans are fully cooked, 15-20 minutes.
- Stir in vinegar and season with salt.