Name: Budget-Friendly Clean Eating Creamy Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil or avocado oil; 1 large yellow onion, finely diced; 5 celery ribs, diced; 4 large carrots, diced; 6 garlic cloves, thinly sliced; 1/3 cup sun-dried tomatoes, finely chopped; 2 tablespoons fresh rosemary, finely chopped; 3 cans (15 oz each) white beans, drained and rinsed; 3 cups vegetable broth or other preferred broth; 1 teaspoon sea salt, or to taste; 1/2 teaspoon ground black pepper, or to taste; 2 tablespoons fresh parsley, finely chopped (for garnish)

Jump to Recipe·Leave a Review

A warm, comforting, and nourishing soup made with simple pantry staples, this creamy bean soup is proof that eating well doesn’t have to be expensive. It’s hearty, satisfying, and full of flavor, making it perfect for busy weeknights, meal prep, or feeding the whole family on a budget. Budget-Friendly Clean Eating Creamy Bean Soup

Why You’ll Love This Recipe

This soup is affordable, filling, and made with wholesome ingredients you can easily keep on hand. The combination of tender vegetables, creamy white beans, and fragrant herbs creates a rich and comforting texture without the need for dairy. It’s easy to prepare in one pot, adaptable to what you have in your kitchen, and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil or avocado oil
1 large yellow onion, finely diced
5 celery ribs, diced
4 large carrots, diced
6 fresh garlic cloves, thinly sliced
1/3 cup sun-dried tomatoes, finely chopped
2 tablespoons fresh rosemary, finely chopped
3 cans (15 ounces each) white beans, drained and rinsed
3 cups vegetable broth or other preferred broth
1 teaspoon sea salt, or to taste
1/2 teaspoon ground black pepper, or to taste
2 tablespoons fresh parsley, finely chopped, for garnish

Directions

Heat the olive oil or avocado oil in a large Dutch oven or heavy-bottomed stockpot over medium heat.

Add the diced onion, celery, and carrots. Sauté for about 4 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the sliced garlic, chopped sun-dried tomatoes, and fresh rosemary. Cook for another 1 to 2 minutes, stirring constantly, until fragrant.

Add the white beans and broth to the pot. Stir well to combine all ingredients evenly.

Season with sea salt and ground black pepper to taste.

Reduce the heat to low and let the soup simmer gently for 20 to 25 minutes, allowing the flavors to blend. Stir occasionally and add a little extra broth if you prefer a thinner consistency.

Remove from heat and serve hot, garnished with fresh parsley if desired.

Servings and timing

This recipe makes approximately 6 servings.
Preparation time is about 10 minutes, and cooking time is around 30 minutes, for a total time of approximately 40 minutes.

Variations

For a creamier texture, blend one to two cups of the soup and stir it back into the pot.
Add a pinch of chili flakes or smoked paprika for gentle heat and deeper flavor.
Stir in fresh spinach or kale during the last few minutes of simmering for extra greens.
Use dried beans cooked ahead of time instead of canned beans for an even more budget-friendly option.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months.

To reheat, warm gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if needed. You can also reheat individual portions in the microwave until hot.

FAQs

Can I make this soup ahead of time?

Yes, this soup is ideal for making ahead and often tastes even better the next day.

Is this soup suitable for meal prep?

Absolutely, it stores and reheats very well, making it perfect for weekly meal prep.

Can I use dried beans instead of canned?

Yes, just be sure the beans are fully cooked before adding them to the soup.

What type of white beans work best?

Cannellini, navy beans, or great northern beans all work very well in this recipe.

Can I make this soup vegetarian?

Yes, simply use vegetable broth, which works perfectly in this soup.

How can I make the soup thicker?

You can blend a portion of the soup or mash some of the beans directly in the pot.

Can I add more vegetables?

Yes, zucchini, leeks, or bell peppers make great additions.

Does this soup freeze well?

Yes, allow it to cool completely before freezing in airtight containers.

Can I reduce the sodium?

Use a low-sodium broth and adjust the salt to your taste.

What can I serve with this soup?

This soup pairs well with crusty bread, a fresh salad, or roasted vegetables.

Conclusion

This budget-friendly creamy bean soup is a simple yet nourishing meal that proves wholesome cooking can be both affordable and delicious. With minimal ingredients and maximum comfort, it’s a recipe you’ll want to make again and again for cozy dinners, easy lunches, and stress-free meal planning.