White Bean Soup Recipe

This White Bean Soup is a comforting bowl of creamy goodness, ready in just 45 minutes. Packed with velvety white beans, aromatic herbs, and a hint of garlic, it’s a flavor-packed dish that feels indulgent yet wholesome. The tender beans melt in your mouth, while the broth is rich and satisfying, making it perfect for chilly evenings or quick weeknight dinners.

With only 10 minutes of prep and 35 minutes of simmering, this soup is as easy as it is delicious. The blend of textures—smooth beans, tender veggies, and a touch of olive oil—creates a harmonious bite every time. Warm, nourishing, and effortlessly flavorful, it’s a recipe you’ll want to keep on repeat.

What You’ll Need for White Bean Soup?

• 4½ cups cooked white beans (about 3 (14-ounce) cans, drained and rinsed, divided)
• 4 cups vegetable broth (divided)
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 poblano pepper, stemmed, seeded, and diced (substitute with green bell pepper for milder flavor)
• 1¼ teaspoons sea salt
• 1 (4-ounce) can diced green chiles
• 4 garlic cloves, chopped
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• Freshly ground black pepper, to taste
• For topping: Fresh cilantro, sliced jalapeño or serrano peppers, diced avocado, and sliced scallions

How to Make White Bean Soup?

1. Blend the beans: In a blender, combine half the white beans (2¼ cups) with ¾ cup of the broth. Blend until smooth and set aside.
2. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, poblano pepper, salt, and several grinds of black pepper. Cook for 5 minutes, stirring occasionally, until softened.
3. Add spices: Stir in the green chiles, garlic, cumin, oregano, and coriander. Cook for 30 seconds, stirring constantly, until fragrant.
4. Simmer the soup: Add the remaining 3¼ cups broth and 2¼ cups white beans. Bring to a simmer and cook for 10 minutes.
5. Incorporate the bean puree: Stir in the blended bean mixture. Simmer uncovered for 20 minutes, stirring occasionally, until the soup thickens slightly.
6. Finish with lime juice: Remove the pot from the heat and stir in the lime juice. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve: Ladle the soup into bowls and top with fresh cilantro, sliced jalapeños, diced avocado, and scallions. Serve with lime wedges on the side for squeezing.

Perfect Pairings: Toppings and Serving Ideas

Elevate your White Bean Soup with fresh and flavorful toppings! Try a handful of chopped cilantro, a sprinkle of sliced jalapeños for a spicy kick, or creamy diced avocado for richness. For added crunch, top with sliced scallions or a dollop of tangy yogurt. Serve with warm tortillas or crusty bread for a satisfying meal.

Make It Ahead: Storage and Reheating Tips

This soup is a great make-ahead dish! Store it in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of vegetable broth or water to reach your desired consistency. It also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.

Customize It: Recipe Variations to Try

Switch things up by adding chopped kale or spinach for extra greens, or toss in diced tomatoes for a pop of color and acidity. For a heartier version, stir in cooked shredded chicken or crumbled sausage. If you’re out of poblano peppers, substitute with bell peppers or a pinch of chili flakes for a similar flavor profile.

Quick Prep: Time-Saving Tips

To save time, use canned white beans instead of cooking them from scratch. Pre-chopped onions and jarred minced garlic can also speed up prep. If you’re in a rush, skip blending half the beans—the soup will still be delicious, just slightly less creamy. Keep a batch of vegetable broth on hand for convenience!

White Bean Soup

Amy

This White Bean Soup is a comforting bowl of creamy goodness, ready in just 45 minutes. With only 10 minutes of prep and 35 minutes of simmering, this soup is as easy as it is delicious.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients

  

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• 4½ cups cooked white beans, 3 (14-ounce cans), drained and rinsed, divided
• 4 cups vegetable broth, divided
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 poblano pepper, stemmed, seeded, and diced
• 1¼ teaspoons sea salt
• 1 (4-ounce) can diced green chiles
• 4 cloves garlic, chopped
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• 2 tablespoons fresh lime juice, plus wedges for serving
• Freshly ground black pepper

For topping:

• Fresh cilantro
• Sliced jalapeño or serrano peppers
• Diced avocado
• Sliced scallions

Instructions

 

• In a blender, place half the white beans (2¼ cups) and ¾ cup of the broth and blend until smooth. Set aside.
• Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, poblano, salt, and several grinds of pepper, and cook for 5 minutes, stirring occasionally, or until softened.
• Stir in the green chiles, garlic, cumin, oregano, and coriander, and cook, stirring, for 30 seconds.
• Add the remaining 3¼ cups broth and 2¼ cups white beans. Simmer for 10 minutes.
• Add the bean puree, stir, and simmer, uncovered, for 20 minutes.
• Remove from the heat and stir in the lime juice. Season to taste, and serve with desired toppings and lime wedges for squeezing.

Keyword comfort food, healthy soup, soup recipe, vegetarian soup, white beans

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