Name: White Bean Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4½ cups cooked white beans (3 (14-ounce cans), drained and rinsed, divided); 4 cups vegetable broth (divided); 2 tablespoons extra-virgin olive oil; 1 medium yellow onion (chopped); 1 poblano pepper (stemmed, seeded, and diced); 1¼ teaspoons sea salt; 1 (4-ounce) can diced green chiles; 4 garlic cloves (chopped); 1½ teaspoons ground cumin; 1 teaspoon dried oregano; ½ teaspoon ground coriander; 2 tablespoons fresh lime juice (plus wedges for serving); Freshly ground black pepper; Fresh cilantro; Sliced jalapeño or serrano peppers; Diced avocado; Sliced scallions

Diced green chiles and fresh lime juice pack this white bean soup with bright and tangy flavor. It's creamy, comforting, and SO simple to make!

vegan / soups — Jump to recipe

This white bean soup recipe is my zesty vegan spin on white chili. It’s deliciously creamy and comforting, but its rich texture comes from blended white beans instead of any dairy. Lime juice, green chiles, and spices like cumin and coriander punch up its tangy flavor, and fresh garnishes like avocado, jalapeños, and cilantro take it over the top.

The recipe is really fun and satisfying, and it’s also SO simple to make! This white bean soup requires minimal chopping, and most of the cooking time is entirely hands-off. You can easily put it together on a weeknight, and if you end up with leftovers, you’re in luck. This white bean soup only gets better as its flavors mix and mingle in the fridge.

White Bean Soup Recipe Ingredients

Here’s what you’ll need to make this white bean soup recipe:

White beans, of course! Cannellini beans, Great Northern beans, or navy beans work great. You’ll leave some whole and puree others to give the soup its creamy texture.
Extra-virgin olive oil – For richness.
Onion and garlic – For savory depth of flavor.
Poblano pepper – It adds a little heat.
Vegetable broth – Use store-bought, or make your own.
Diced green chiles – They add zesty, tangy flavor to this simple soup.
Ground cumin, coriander, and dried oregano – For earthy, aromatic flavor.
Fresh lime juice – It gives the soup a nice bright finish.
And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make this White Bean Soup

This white bean soup recipe is super easy to make!

First, blend half the beans with 3/4 cup broth. Set the puree aside for now. You’ll add it to the soup later on to help create its thick and creamy texture.

Meanwhile, sauté the onion and poblano. Stir in the green chiles, garlic, and spices. Then, add the remaining beans and broth and simmer for 10 minutes.

Next, pour in the bean puree. Stir to fully incorporate it with the soup, and then simmer for another 20 minutes.

After the soup simmers, remove it from the heat and stir in the lime juice. Season to taste with more salt, pepper, and lime as desired. That’s it!

White Bean Soup Serving Suggestions

When you’re ready to serve, ladle the soup into bowls and top it with fresh garnishes for color and crunch. Here are a few of my favorites:

Fresh cilantro
Sliced chiles like jalapeños or serranos
Diced avocado
Sliced scallions
A dollop of Greek yogurt or vegan sour cream
Pickled red onions
Crushed tortilla chips (not exactly fresh, but still delicious!)

Round out the meal with homemade cornbread or jalapeño cornbread. If you’re looking for another side dish, try pairing the soup with crispy air fryer cauliflower, sautéed kale, or a simple green salad.

Enjoy!

More Favorite Soup and Chili Recipes

If you love this white bean soup, try one of these soup or chili recipes next:

White Bean Soup

rate this recipe:

5 from 34 votes

Prep Time: 10

Cook Time: 35

Total Time: 45

Serves 4 to 6

Save Recipe Print Recipe

This white bean soup recipe is creamy, comforting, zesty, and bright! We love to serve it with toppings like jalapeños, scallions, cilantro, and avocado for color and crunch. Store leftover soup in the fridge for up to 4 days, or freeze it for up to 3 months.

Ingredients

4½ cups cooked white beans, 3 (14-ounce cans), drained and rinsed, divided
4 cups vegetable broth, divided
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 poblano pepper, stemmed, seeded, and diced
1¼ teaspoons sea salt
1 (4-ounce) can diced green chiles
4 garlic cloves, chopped
1½ teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon ground coriander
2 tablespoons fresh lime juice, plus wedges for serving
Freshly ground black pepper

For topping:

Fresh cilantro
Sliced jalapeño or serrano peppers
Diced avocado
Sliced scallions

Instructions

In a blender, place half the white beans (2¼ cups) and ¾ cup of the broth and blend until smooth. Set aside.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, poblano, salt, and several grinds of pepper, and cook for 5 minutes, stirring occasionally, or until softened. Stir in the green chiles, garlic, cumin, oregano, and coriander, and cook, stirring, for 30 seconds. Add the remaining 3¼ cups broth and 2¼ cups white beans. Simmer for 10 minutes.
Add the bean puree, stir, and simmer, uncovered, for 20 minutes. Remove from the heat and stir in the lime juice. Season to taste, and serve with desired toppings and lime wedges for squeezing.