Vegetarian White Bean Soup

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This soup is not only filling but healthy as well. Easy to make and very tasty.

Ingredients Nutrition


  1. Soak beans for 20 minutes in enough lukewarm water to cover.
  2. Heat oil in Dutch oven over medium heat until hot.
  3. Add onion and garlic, cook and stir until tender.
  4. Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
  5. Mix well.
  6. Bring to a boil.
  7. Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.
Most Helpful

This soup tasted delicious, but the beans took so long to cook that all of the other vegetables became complete mush. Next time I make this I will be using canned beans. Otherwise a very good recipe!

FoodLuv543 September 25, 2013

I cheated a bit, I used two cans of white kidney beans, as I don't like navy beans and didn't want to take the time to soak beans, etc. I used 6 cups of water and I don't have bouillon granules, I used Better than Bouillon vegetable soup base. I also added a little salt. Oh, and I pureed half of the veggies, just before serving, because I was really wanting a creamy white bean soup. There are six of us, but two are under 5, yet we had NO left overs.

angi_marie26 July 20, 2009

Love it. I sauteed the onions & garlic, then piled everything into the crock pot for the day. I also substituted 2 cans of drained & rinsed navy beans for the dried, so only used 6 c. of the water. The result was a hearty, full flavored but mild soup. I'll definitely make this again.

Linorama September 16, 2008