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Creamy Bean Soup

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A comforting and nutritious creamy bean soup made with simple ingredients, offering a rich texture without heavy cream.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegan

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups white beans (cooked or canned)
  • 3 cups vegetable broth
  • 1 medium carrot, diced
  • 1 celery stalk, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a pot and sauté onion until soft.
  2. Add garlic and cook until fragrant.
  3. Add carrot and celery, cook until slightly softened.
  4. Pour in broth and add beans and seasonings.
  5. Simmer for 15–20 minutes.
  6. Blend partially using an immersion blender.
  7. Stir in lemon juice and adjust seasoning.
  8. Heat for 2–3 minutes and garnish with parsley before serving.

Notes

  • Blend only part of the soup for best texture.
  • Add greens like spinach for extra nutrition.
  • Can use chickpeas or lentils instead of white beans.
  • Freezes well for up to 2 months.
  • Add coconut milk for extra creaminess.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-bean-soup/