Vegan Potato and White Bean Soup
The weather forecast at the start of the week left me no choice but to declare it soup week. I’m a huge fan of soups, I could eat them every day, all day. When the weather turns stormy like this and all I want to do is curl up, I automatically start thinking about what I can brew into a comforting pot of soup.
This vegan potato and white bean soup sat in my mind for a while before I made it. I wanted something creamy and light-colored, but with earthy, non-dairy flavor. It’s cooked with rosemary, garlic, and chili flakes, then finished with fresh parsley and a squeeze of lemon juice. Amazing how just a few ingredients can build so much depth of flavor.
Why You’ll Love This Recipe:
- A creamy, comforting soup made without any dairy
- Simple ingredients that build real depth of flavor
- Naturally vegan and gluten-free
- Great for meal prep, keeps well in the fridge
Key Ingredients & Substitutions:
- Dried white beans – need a long soak (at least 8 hours) before cooking. The fresher the beans and the longer they soak, the faster they’ll cook. In a pinch, you can use frozen pre-cooked beans instead, added together with the potatoes rather than cooked separately, but the cooking time will be much shorter and the flavor won’t develop as deeply. Canned beans aren’t recommended for this recipe.
- Potatoes – cut into small pieces so they soak up more of the broth’s flavor.
- Rosemary – fresh is best here, it infuses the broth as it simmers. Remove the sprigs once the leaves have fallen off.
Pro Tips for Success:
- Don’t add salt while the beans are cooking, it slows down softening. Salt only at the end.
- Always buy dried beans from a place you trust and don’t shorten the soaking time, older or under-soaked beans take much longer to cook.
- No time to soak? Frozen white beans work too, just add them together with the potatoes and cook for about 45 minutes (the flavor will be a little less developed).
- For the most flavorful potatoes, don’t be shy with the salt, taste and add more than you think you need. Cutting the potatoes into smaller pieces also helps them soak up more flavor from the broth.
Serving Suggestions
- Serve hot with a drizzle of good olive oil on top
- Great with crusty bread for dipping
- Top with extra fresh parsley or a pinch of chili flakes
FAQ
- My potatoes came out bland, what did I do wrong? Potatoes need a generous amount of salt to taste flavorful, don’t be afraid to add more than the recipe calls for and taste as you go. Cutting them into smaller pieces also helps them absorb more of the broth’s flavor.
- Can I use frozen or canned beans instead? Frozen beans work, just add them with the potatoes and cook for about 45 minutes. The cooking time will be shorter and the flavor a bit less developed.
- Why shouldn’t I add salt early? Salt slows down the softening of beans, always add it at the end once they’re tender.
Looking for more tasty recipes?
- White corn and miso soup with chili oil
- Green lentil and mushroom soup
- Red lentil and butternut squash soup with spicy coriander pesto
- Coconut Vegetable and Tofu Curry Soup
Vegan Potato and White Bean Soup
Ingredients:
- 2 cups dried white beans soaked in water for at least 8 hours (1 cup dried, before soaking)
- 2 large or 4 medium potatoes cut into small pieces
- 2 tbsp olive oil
- 1-2 sprigs rosemary
- 4 garlic cloves thinly sliced (not chopped or crushed)
- ½ tsp chili flakes
- ½ tsp freshly ground black pepper
- 6 cups water plus more if needed
- At least ½ tsp salt to taste
- 2 tbsp finely chopped parsley
- 2 tbsp fresh lemon juice
Instructions:
- Soak the beans: Soak for at least 8 hours, preferably in the fridge, changing the water at least once during that time.
- Cook the beans: Rinse and drain the beans, then place in a large pot. Add the olive oil, rosemary, garlic, chili flakes, and pepper. Cover with the water, bring to a boil, and cook over medium heat, partially covered, for 45 minutes, until the beans begin to soften. Don't add salt yet, it will slow down the softening.
- Add the potatoes: Add the potatoes to the pot and cook for another 40 minutes, until the beans and potatoes are very soft. Add more water during cooking if needed.
- Season and finish: Remove the rosemary sprigs, which will have shed their leaves by now. Add at least ½ tsp salt, taste, and add more if needed, potatoes need a generous amount of salt to really shine. Stir and cook for another 5 minutes. Turn off the heat and stir in the chopped parsley and lemon juice. Taste again and adjust as needed. Serve hot.
Notes:
- Bean cooking time varies depending on how fresh the dried beans are and how long they soaked, fresher and longer-soaked beans cook faster.
- Never add salt while beans are cooking, only at the end, this applies to most legumes.
- Frozen pre-cooked white beans can be used as a shortcut, add them together with the potatoes (skip the separate bean-cooking step) and cook for about 45 minutes. The flavor will be milder.
- Canned beans aren’t recommended for this recipe.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
Yummy and easy to make, but the potatoes ended up very bland.