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Vegan Bean Soup

Simple Vegan Bean Soup Recipe

Vegan Bean Soup is a plant-based dish made primarily withbeans, vegetables, and herbs. The soup is hearty and full of flavor, providinga satisfying meal without the need for animal products. It can include avariety of beans, such as kidney beans, navy beans, or chickpeas, along withvegetables like carrots, celery, onions, and garlic. The addition of herbs likethyme, rosemary, and bay leaves gives the soup a rich, aromatic taste. It's ahealthy, nutrient-packed meal option that is perfect for those on a vegan orvegetarian diet.
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Prep Time 15 minutes
Cook Time 45 minutes
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 2 cups dried beans or 4 cups canned beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 can 14.5 oz diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 tablespoon lemon juice optional for a touch of brightness
  • Fresh parsley for garnish optional

Equipment

  • Large Soup Pot
  • Cutting board
  • Knife
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Blender (optional)

Method
 

  1. Sauté the Vegetables: In a large soup pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
  2. Add the Beans and Broth: If you’re using dried beans, add them to the pot along with the vegetable broth. Bring to a boil. If you’re using canned beans, skip the soaking and boiling steps, and add them directly to the pot.
  3. Season the Soup: Stir in the thyme, rosemary, bay leaves, salt, and pepper. Let the soup simmer uncovered for about 40-45 minutes if using dried beans, or for 20-25 minutes if using canned beans. Stir occasionally and check for doneness.
  4. Blend (Optional): For a smoother texture, you can blend a portion of the soup using an immersion blender or a regular blender. Just take out a cup or two of the soup and blend until smooth, then stir it back into the pot.
  5. Add Final Touches: Once the beans are tender and the flavors have melded together, add the lemon juice (if using) and adjust the seasoning with more salt and pepper if needed.
  6. Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy with a side of crusty bread.

Notes

Make sure to adjust the texture to your liking. Some people prefer a chunky bean soup, while others love it creamy. You can control the texture by blending more or less of the soup. If you’re in a rush, using canned beans cuts down on the cooking time significantly. But if you have the time to soak and cook dried beans, the flavor is richer and more authentic.