Vegan White Bean Soup


  • 4cups white beans, cooked or 8 oz dried (use Navy, Lima, Cannellini, Great Northern)
  • 2cups vegetable broth, or water
  • 1medium onion, chopped
  • 2cloves garlic, chopped
  • 1medium potato, diced
  • 1medium carrot, diced
  • 1teaspoon dried marjoram
  • 1/2teaspoon ground paprika
  • 2tablespoons coconut milk
  • 1teaspoon dried parsley flakes, or 2 teaspoon fresh leaves chopped
  • 1/2teaspoon dried thyme, or 1 sprig of fresh
  • Pinch ground allspice
  • 1 1/2teaspoon salt, or to taste
  • pinch cayenne pepper
  • 1bay leaf
  • 1tablespoon nutritional yeast flakes


  1. If you are using dried beans, prepare 8 oz of dried beans by sorting and washing.
  2. Soak in water to cover for 8 hours or overnight. The following day, drain and rinse beans and cook in water until tender.
  3. Place beans, water, onion, garlic, potato, carrot, marjoram, paprika, coconut milk, parsley, thyme, allspice, salt, cayenne pepper, bay leaf in a large pot.
  4. Bring to a boil, and reduce to simmer for 30 minutes or until desired thickness is reached. Add yeast flakes, check the seasoning and serve immediately.