Vegan White Bean and Ham Soup
Cozy up with a hearty bowl of Vegan White Bean and Ham Soup, a plant-based twist on the classic comfort food. Packed with protein-rich white beans and smoky, savory vegan ham alternatives like tempeh bacon or smoked vegan sausage, this soup delivers bold flavors without any animal products. Aromatic herbs like thyme and rosemary pair beautifully with sautéed garlic, onion, and tender vegetables, creating a fragrant base that’s simmered to perfection with low-sodium vegetable broth. A touch of lemon juice brightens the dish, while blended beans add a creamy texture for ultimate indulgence. Finished with vibrant greens like baby spinach or kale, this wholesome recipe is dairy-free, meat-free, gluten-free, and ready in under an hour—ideal for a cozy weeknight dinner or meal prep. Serve it with crunchy crusty bread or a fresh side salad for a satisfying vegan meal that ticks all the boxes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 cups low-sodium vegetable broth
- 3 cups canned white beans (e.g., cannellini or great northern), drained and rinsed
- 1 cup plant-based 'ham' (e.g., smoked vegan sausage or tempeh bacon), diced
- 2 cups baby spinach or kale, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, smoked paprika, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
Add the vegetable broth, white beans, diced plant-based 'ham', and the bay leaf. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Remove the bay leaf from the pot and discard.
Using a ladle, transfer about 1 cup of the soup into a blender and blend until smooth. Return the blended soup to the pot to add creaminess. Alternatively, use an immersion blender to partially blend the soup directly in the pot.
Stir in the chopped baby spinach or kale. Cook for another 5 minutes until the greens are wilted.
Season with salt, black pepper, and lemon juice. Adjust seasoning to taste.
Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 7.4 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1250 mg | 27% | |
*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.
