This hearty spiced vegan vegetable & white bean soup is healthy, satisfying, and ready in under 30 minutes. It's the perfect weeknight dinner—warm, creamy, and packed with nourishing ingredients.
Soup is one of my favorite comfort foods. It's quick to make, easy to customize, and one of the simplest ways to get plenty of vegetables into your day (just like my easy vegan tomato soup!). This vegan white bean and vegetable soup is not only incredibly delicious, but it's also loaded with wholesome ingredients that will leave you feeling satisfied.
Creamy white beans provide an excellent plant-based source of protein, with 11 grams per serving, while keeping the soup filling without feeling heavy. Combined with fresh vegetables, fragrant herbs, and creamy coconut milk, this soup is cozy, balanced, and perfect for chilly evenings or busy weeknights.
Why You'll Love This Recipe
- Ready in under 30 minutes
- Vegan, healthy, and packed with vegetables
- Hearty and filling thanks to white beans and potatoes
- Rich in vitamins, minerals, and 11 grams of protein per serving
- Wonderfully creamy and flavorful with herbs, spices, and coconut milk
- Great for meal prep—it tastes even better the next day
Ingredients You'll Need
This healthy white bean soup is made with colorful, nutrient-rich ingredients:
- Potatoes – hearty, fiber-rich, and a good source of vitamin C and vitamin B6
- Carrots – loaded with beta-carotene (which your body converts to vitamin A), potassium, and vitamin K
- Broccoli – rich in fiber, B vitamins, and calcium
- Spinach – packed with vitamin K, folate, and antioxidants
- White beans – the protein powerhouse that makes this soup extra satisfying
- Herbs & spices – fennel, oregano, paprika, and black pepper add warmth and depth of flavor
- Coconut milk – creates a silky, creamy broth that ties everything together
Tip: Sweet potatoes make a delicious substitute for regular potatoes if you'd like a slightly sweeter flavor.
More Cozy Soup Recipes
Looking for more comforting vegan soups? Try one of these favorites:
FAQ
Stored in an airtight container, this soup will keep well in the refrigerator for 3–4 days.
Absolutely! This recipe is very flexible. Cauliflower, zucchini, green beans, peas, kale, or bell peppers all work well. Simply adjust the cooking time depending on how quickly the vegetables soften.
If you don't like the flavor of coconut, substitute it with an unsweetened plant-based cooking cream (such as oat or soy cream). Alternatively, you can make your own cashew cream (blend ¼ cup of cashews with ½ - ¾ cup of water) and stir it into the soup.
If you make this Spiced Vegetable & White Bean Soup, I'd love to hear what you think! Leave a comment below, rate the recipe, or share your creation on Instagram using #veggiejam. Seeing your recreations always makes my day!
PrintRecipe
Veggie-Loaded White Bean Soup
This hearty spiced vegan vegetable & white bean soup is healthy, satisfying, and ready in under 30 minutes. It's the perfect weeknight dinner—warm, creamy, and packed with nourishing ingredients.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 3 garlic cloves
- 2 medium potatoes (380 g)
- 2 medium carrots
- 4 cups broccoli florets (200 g)
- ⅓ - ½ cup frozen spinach*
- 1 can white beans (15 oz.)
- 4 cups vegetable broth
- ½ cup full-fat coconut milk
- ½ teaspoon ground fennel seeds**
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- Black pepper to taste
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Mince garlic. Peel potatoes and carrots and cut into chunks and slices, respectively.
- Sauté the garlic in a bit of oil or water in a large pot for 1 min. Add the carrot slices and potato chunks, ground fennel seeds and vegetable broth. Bring to a boil. Once it's boiling, simmer for 10-12 min.
- Add the broccoli florets, spinach, drained beans and spices and cook for 5-6 min.
- Turn off the heat. Stir in the coconut milk and the lemon juice and let sit for 1 more min. Season with more salt and pepper to taste and serve.
Notes
*You can also use 2-3 handfuls of fresh spinach, chopped.
** If you don't have a mortar, you can also use 1 teaspoon whole fennel seeds.
This post is also available in German (Deutsch).
jerkface says
What a different Veggie soup.. I love to try it
Florida says
Thank you so much, thus appetising and healthy food,gluten free food is good for us women to avoid the growing of fibrosis
Teresa Bell says
The recipe was easy to follow and very nutritious, not to mention delicious. I didn't have veg broth nor potatoes so I used water and frozen sweet potatoes. I needed to use up some celery so I put that in there too. I also doubled my seasoning since I used water. Very good, i can eat soup all day 😊 thank you for sharing!
Melanie J says
Thank Teresa! I think this super works super great for using up leftover veggies. So happy to hear you enjoyed it!
Lynn says
Tried this today because I was intrigued by the interesting flavor combinations. It was perfect for a chilly day. Delicious! The only thing I changed was I added some lemon zest to increase the lemony-ness.
Mary Jo Belongea says
Just made this. It is so delicious. I made a few changes too since I didn't have all the vegetables in your recipe. I didn't have potatoes so I used mushrooms and a red bell pepper and sugar snap peas. What is the greatest part of your recipe is the seasonings. That's what drew me to it. Sooo good! Thank you!