This creamy vegan white bean soup is a healthy and cozy soup made with dry great northern beans. No presoaking required! Just add a few pantry staples to your Instant Pot and get excited for a comforting stew.
Cozy up and grab a bowl of this creamy vegan white bean soup because it’s officially soup season!
What makes it officially soup season, you ask?
Well, the average daily high is now less than 85 here in still-humid Georgia, which means there’s a chill in the air in the morning and you can walk outside without immediately sweating. And so soup season rushes in!
I started my new full time job this week, and what a week it’s been. Between training, driving and working, I was not in any shape to prep for lunch this week.
Thankfully I made this vegan white bean soup on Sunday and had enough leftovers to enjoy it for lunch through the week.
This soup is perfect for meal prep! You can even freeze it for later.
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Ingredients and substitutions
This vegan white bean soup is full of low-fat, plant based protein and fiber from great northern beans. Just one cup of cooked great northern beans provides 15 grams of protein and 12 grams of fiber – that’s half the daily recommend intake of fiber!
White beans: Dry great northern beans are a smaller white bean. Navy beans can also be used because they take a similar length of time to cook. Both beans soften well and make a delicious stew!
Soy milk: Unsweetened, unflavored soy milk is my go-to in soups but you can also use coconut milk beverage (I haven’t tested with canned coconut milk) or almond milk.
Mirepoix: This mixture of carrots, onion and celery makes the base of the soup. Add in garlic for extra flavor.
Vegetable broth: I usually use a reduced sodium vegetable broth so that I have more control over saltiness. Regular broth also works.
Spices and herbs: I use dried rosemary and thyme but fresh can also be used. One tablespoon fresh chopped herbs is equivalent to one teaspoon dry herb. Cayenne pepper is optional but I love it for a little kick of spice!
Nutritional yeast: I like to add a tablespoon of nutritional yeast to creamy vegan soups because it adds a cheesey flavor and contributes to the creamy factor. This can be omitted if you don’t have it on hand.
Step by step instructions
You can make this warming Instant Pot soup in just about an hour, most of which is hands-free.
- Start by sauteing onion, celery, and garlic in a bit of olive oil until aromatic and browned.
- Add in the spices, broth, non-dairy milk, rinsed white beans, and a dash more of oil.
- Give the soup a stir then lock on the lid and set the pressure valve to sealing. Cook on high pressure for 35 minutes. Allow the pressure to release naturally, which will take about 20 minutes.
- Give the soup a stir. Taste for salt and pepper. Enjoy!
Recipes notes and tips
- If the beans aren’t as tender as you’d like you can reseal the lid and cook on high pressure for 5 more minutes (it will come to pressure quickly since it’s already hot). Make sure to set the pressure valve back to sealing. Also note that older beans take longer to cook. Older beans are more likely to look wrinkly/shriveled, but otherwise you can’t really tell until you cook them.
- For a thicker soup, blend 1-2 cups of the soup in a blender or with an immersion blender. This makes it extra creamy!
- I also recommend blending 1-2 cups of the soup because the high pressure sometimes causes a layer to form on top of the soup.
- This meal can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.
Looking for more cozy vegetarian soup recipes?
- Hearty Lentil and Quinoa Soup
- Chipotle Vegan Black Bean Soup (Instant Pot recipe!)
- Vegan Chipotle Corn Chowder
- Light and Easy Vegetarian Chili
- Instant Pot Lentil Soup
Top with chives, fresh black pepper, and a few crunchy crackers. Enjoy!