This creamy vegan white bean soup is a healthy and cozy soup made with dry great northern beans. Just add a few pantry staples to your Instant Pot and get excited for a comforting dairy-free stew.
Cozy up and grab a bowl of this creamy vegan white bean soup because it's officially soup season!
This soup is perfect for meal prep. It freezes well, it's packed with plant-based protein and fiber, and it's super cozy.
I recommend soaking the great northern beans before making this soup, but you can use unsoaked beans if you're short on time. I include instructions for both options in the recipe card.
Ingredients and substitutions
This vegan white bean soup is full of low-fat, plant-based protein and fiber from great northern beans.
- White beans: Dry great northern beans are a smaller white beans. 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!
- 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. Lately, I have been loving Better than Bouillon. I highly recommend using that for extra flavor.
- Spices and herbs: I use dried rosemary and thyme but fresh can also be used. One tablespoon of fresh chopped herbs is equivalent to one teaspoon of dry herb. Cayenne pepper is optional but I love it for a little kick of spice!
- Nutritional yeast: I like to add nutritional yeast to creamy vegan soups because it adds a cheesy flavor and contributes to the creamy factor. This can be omitted if you don't have it on hand.
- Lemon zest adds brightness and contrast to the creamy beans.
Step by step instructions
All of my Instant Pot recipes are made in a 6 qt DUO60 Instant Pot.
- Start by sauteing onion, celery, and garlic in a bit of olive oil until aromatic and browned.
- Add in the spices and bloom for 30 seconds. Deglaze the pot to avoid any stuck-on bits that may trigger the burn error. Add the broth and rinsed white beans.
- Lock on the lid and set the pressure valve to sealing. Cook on high pressure for 35 minutes for unsoaked beans and 17 minutes for soaked beans. 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
- Soaked vs unsoaked beans: This recipe can be made using soaked beans or unsoaked beans. I originally shared this recipe in 2018 and recommended using unsoaked beans. After a few years of making this soup and revising the recipe, I now recommend soaking the beans overnight. If you are used to making this recipe with unsoaked beans, you can do so, but it takes longer and the bean texture is more variable.
- 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!
- 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.
Other recipe changes: The original 2018 version of this recipe recommended cooking the soup with soy milk or another unsweetened non-dairy milk. I now recommend cooking in vegetable broth only and adding additional non-dairy milk after cooking. You can also add ½ cup to 1 cup of cashew cream for an even creamier soup.
For best quality, keep leftovers refrigerated in a closed container for 3-4 days. This soup can be frozen for up to 3 months. Let thaw in the fridge overnight before reheating.
I recommend using great northern beans or navy beans in this recipe because they cook for a similar amount of time. I do not recommend using cannellini beans or lima beans because they require a longer cook time.
I like to top the soup with chives, fresh black pepper, and a few crunchy crackers. It's also good with a garlic knot or yeast roll and a kale salad on the side.
No, this recipe does not work with canned beans because they require far less liquid and a shorter cook time.
Looking for more cozy vegetarian soup recipes?
If you're new to Instant Pot cooking, check out my vegetarian Instant Pot recipes roundup for even more cooking tips.
You might like my stove-top white bean soup or mushroom barley soup.
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
📖 Recipe
Creamy Vegan White Bean Soup
Ingredients
- 1 pound dry great northern beans rinsed and sorted
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 large carrots diced
- ½ teaspoon salt
- 3 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 5 cups vegetable broth see note #1
- ¼ teaspoon cayenne pepper optional
- 2 tablespoons nutritional yeast optional but great!
- zest from ½ lemon
- 1 cup unsweetened soy milk or cashew cream optional
Instructions
- The night before or at least 8 hours before you plan to make this soup, add the beans to a large bowl and cover completely with at least one inch of water. See recipes notes for an unsoaked bean option.
- On the Instant Pot, press the "saute" function and adjust to "normal". Once it reads hot, drizzle in the olive oil. Add the onion, celery, and carrots and sprinkle with ½ teaspoon salt. Saute until softened, about 5 minutes.
- Add the garlic and saute for 1 more minute.
- Add the rosemary and oregano, cooking for another 30 seconds to bloom. Deglaze the pot with 1-2 tablespoons vegetable broth.
- Add the soaked beans (without their soaking liquid), remaining vegetable broth, optional cayenne pepper, and nutritional yeast.
- Lock the lid into place and set the pressure valve to "sealing". Press the "pressure cook" button; adjust to "high pressure". Set the pressure cook time for 17 minutes. It will take about 15 minutes to come to pressure.
- Allow the pressure to release naturally. This will take about 20 minutes; the pressure is fully released when the silver float valve floats down.
- Remove the lid carefully and give the soup a stir. Add the zest from ½ lemon. Taste for salt and pepper. For a thinner soup, add 1 cup unsweetend soy milk or other non-dairy milk. Add ½ cup cashew cream for a thicker soup. You can also immersion blend or blend ⅓ of the soup to thicken if desired. Enjoy!
Video
Notes
- Vegetable broth: I love using Better than Bouillon but any kind of vegetable broth works. Water works in a pinch but will decrease the flavor of the soup significantly.
- Herbs: One teaspoon dry herbs can be replaced with one tablespoon fresh herbs.
- Bean cook time: 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.
- For a thicker soup, blend ⅓ of the soup in a blender or with an immersion blender. This makes it extra creamy!
- Freezing: 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.
- If using unsoaked beans, cook on high pressure for 35 minutes. Allow pressure to release naturally. Test 3 beans for doneness. Cook on pressure another 5 minutes if needed.
- Author's note on recipe changes: This recipe was originally shared in 2018. I updated the recipe in January 2022 for improved quality and consistency. I now recommend soaking the beans before cooking them. The original recipe included 3 cups soy milk and 3 cups vegetable broth. I now recommend cooking the soaked or unsoaked beans with just 5 cups of vegetable broth and adding non-dairy milk or cashew cream after, if desired.
Julia
This was delicious! It'll be in rotation from now on. Came together really quickly and I have tons of leftovers to keep me fed through the week.
My method: I used a tub of mirepoix from Trader Joe's to make it super simple. I didn't soak my beans, so I cooked them for 35 minutes at high pressure and then again for 5. The beans turned out super tender. I included cayenne, better than bouillon, and nutritional yeast, and this soup is savory, warming, filling, and so so good. I add almond milk to each bowl to make it more of a soup than a bowl of beans, and didn't mush up the beans. It's really thick; the milk is essential!
LAWRENCE
In the comments someone asked about soaking the beans overnight and you said you hadn't tried that. Yet the recipe CALLS for soaking them overnight. I'm confused. Do you soak the beans overnight or not? Also, if you soak them overnight, wouldn't that change how much broth to add to the soup? Soaked beans won't absorb as much broth, so it seems one would use less or else it will be too runny. No? Thanks.
Cassidy Reeser
Hi Lawrence, thanks for asking! That reply is to an old comment. The recipe has since been updated which is why I now recommend soaking the beans. I still include an option in the notes for not soaking the beans because some people prefer having that option, but for the most consistent results I recommend soaking.
Van
Does this work well with chickpeas or red lentils instead of great Northern white beans?
Cassidy Reeser
I think both would work but they have different cook times. I do 45 minutes for unsoaked chickpeas, 20 minutes for soaked chickpeas. And red lentils are only about 6-8 minutes on high pressure.
Orit
It said total time 38 mins but if the cooking time is 35 and prep 10 and depressure was 20… adds yo to way over 38 mins. Total time was 70 mins. Thats a long time for soup that was generally disappointing- tons of yucky hard skins to spit out while I am eating. I followed the directions so why are these skins so inedible? At a minimum correct total time so no one else is misled and taking all night to cook soup
Cassidy Reeser
You're right that the time listed is incorrect because it doesn't include time to raise pressure/release pressure- I just fixed that for clarity. I do mention in the instructions how long each step takes. In the notes section I mention to continue cooking an additional 5 minutes at a time as needed due to the variety in bean cooking lengths. Thanks for the comment and I'm sorry it didn't turn out as you hoped!
Kerrie
The skin issue sounds like old beans.
Lesley Whitley
I have made this soup over and over, so I thought I needed to come on to leave a review while tonight's batch is cooking in the IP. The flavors are so delicious, even my meat loving husband cant believe I didnt cook it with a ham bone. Here are my adjustments: no oil and no saute step, I double up on all veggies, omit the cayenne and instead I add about 2 tsp liquid smoke at the end to give it the "ham" flavor my husband and I love in a bean soup. This freezes beautifully, so I always try to have some frozen servings in the freezer for those nights when I want a quick meal to defrost and heat. Great, easy soup!
Cassidy Reeser
Thanks so much for the review! I love the addition of liquid smoke at the end.
Marcia
Could you substitute canned beans?
Cassidy Reeser
Canned beans won’t work because there is extra liquid and cook time added for the dry beans.
Ginny B
I prefer to soak the beans before cooking. How could I adjust this recipe for soaked beans? Thanks. Recipe looks really terrific.
Cassidy Reeser
I haven’t tested this out myself but I think if you soak the beans overnight you should be able to cook on high pressure for just 10 minutes. All other steps will be the same. Enjoy!
Brittany
So I don't think I've used any recipes from your blog before, but I found this recipe on pinterest when searching for white bean soup. I am SO glad to have found this recipe because this soup is easily the best soup I've ever made. It's super easy, and the limited seasoning/spices ingredient list does not make for a bland soup (which I usually find to be the case).
For others, these are the changes I made (because I wanted to use what I already had):
navy beans subbed for great northern
Almond milk subbed for soy
1 tsp. dried rosemary subbed for fresh
1 tsp. dried basil
a little white pepper (I haven't used this much so I'm not sure how it differs from black pepper in this soup)
added a handful of leftover spinach at the end
I definitely suggest blending some of the soup (I did maybe 2 cups) and add it back to make it creamier
I also topped the soup with [vegan] sour cream and green onions for serving
This soup is SO GOOD. I'm definitely keeping this soup in my regular rotation.
Cassidy Reeser, RDN, LD
That means a lot, thank you! 🙂
Sue
I am having problems with the beans not softening enough. I keep increasing the pressure cooking time but it’s been problematic.
Cassidy Reeser
Hi Sue, it could just be that the beans you're using need a lot of time. I've never had to go about 35 minutes for white beans or chickpeas, but it won't hurt to just add more time until the beans are fully cooked. Another option if you want to try making this again is to soak the beans overnight or for ~8 hours before pressure cooking. They will definitely be soft after 35 minutes this way.
David
Hi Sue,
Make sure you do not add salt to the beans before cooking, it causes the skins to harden. Add it at the end.
Lexi
What is the serving size?
Cassidy Reeser, RDN, LD
I haven't measured the soup volume exactly but I believe it would be about 1.5 cups per serving.
Keren
Trying with almond milk.
Has anyone made it with almond milk?
Cassidy Reeser, RDN, LD
I haven't tried with almond milk but think it should work. Let us know how it goes!
Brittany
I used almond milk, and this is hands-down the best soup I've ever made. I suggest blending 1-2 cups of the soup then add it back into the pot for added creaminess.
Irene Vaughan
First time for making this soup. There was what looked like another person called coagulated soy milk on the top. It didn't look pretty. Never the less I took my hand held blender and presto change-o a great creamy soup. It was delicious and shall become a regular instant pot soup.
ti
Mine is cooking right now. I never use oil w my plant based recipes and I am sure it will
turn out fine.
BTW the recipe never says when to add the beans! I am glad we figured it out. ; )
Thank you for presenting this.
Cassidy Reeser, RDN, LD
Thanks for letting me know! I hope the soup turns out well.
B
Just made this for dinner tonight - subbed coconut milk since it’s all I had, and also added some kale at the end of cooking. SO so yummy, the seasoning was perfect. Thank you for sharing!
Cassidy Reeser, RDN, LD
Thanks for the comment! Glad to hear you liked it.
Scott
A layer of gunk was on the top when done (must be coagulated soy milk). Had to remove a bunch of it because it clearly was not the sort of consistency that would have dissolved by stirring. Other than that not bad.
Cassidy Reeser, RDN, LD
Sorry to hear it got that layer of gunk! I’ve had a small layer form before, but after stirring it goes away. If that doesn’t work you could use an immersion blender to blend ~1/3 of the soup to make that layer more cohesive.
Jen Friend
Enjoyed it! I left out the oil and it turned out great.
Cassidy
I’m glad you enjoyed it!
Mandy
Hi there
Are these dried beans or cooked already in a can?
Thanks!
Cassidy Reeser
Hi Mandy, this recipe uses dry beans.
Karribear
I'm definitely adding this to my make again list. This hearty soup is packed with fiber, protein and flavor. I think the lemon zest adds a pleasant brightness and brings the flavors together. Because I like a little heat, I added a full teaspoon of red pepper flakes and threw in some chopped kale for my greens. Yummy!
Cassidy Reeser
I'm with you on the heat, I always add red pepper flakes on top too! Thanks for the review!