Soy-Free Hearty White Bean Soup
Warm, comforting, and entirely soy-free, this Hearty White Bean Soup is a wholesome meal packed with fresh vegetables, creamy white beans, and aromatic herbs. Perfect for busy weeknights or cozy weekends, this recipe combines pantry staples like canned beans and dried thyme with diced carrots, celery, potatoes, and a splash of zesty lemon juice for a flavor profile that's hearty and refreshing. Ready in under an hour, this one-pot wonder is simmered to perfection, making it ideal for batch cooking or feeding a hungry crowd. Serve piping hot with crusty bread or a crisp green salad for a satisfying and nutritious meal that’s simple yet unforgettable. Keywords: white bean soup, soy-free soup, hearty vegetable soup, easy one-pot meals, comforting winter soups.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 2 15-ounce cans canned white beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until the onion becomes translucent.
Stir in the minced garlic, and cook for another 1 minute until fragrant.
Add the diced carrots and celery to the pot and cook for 5 minutes, stirring occasionally.
Add the diced potatoes to the pot, mix well, and cook for an additional 5 minutes.
Stir in the white beans, vegetable broth, dried thyme, dried rosemary, and bay leaf. Increase the heat and bring to a boil.
Once the soup is boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the vegetables are tender.
Remove the bay leaf. Season the soup with salt and black pepper to taste.
Stir in the chopped parsley and lemon juice just before serving.
Serve hot with crusty bread or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6917 mg | 301% | |
| Total Carbohydrate | 328.3 g | 119% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 43.2 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 850 mg | 65% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 8199 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
