You guys this easy vegan white bean soup is so good, so easy and filled with all the good stuff. It’s amazing how simple veggies, beans and herbs can come together in bowl and become a gloriously hearty meal in next to no time. This is definitely a great Meatless Monday dinner option that makes for easy lunches the rest of the week.
Are White Beans the New Chicken?
I used to LOVE when I was little and my mom would make a chicken stew with dumplings, it was salty and flavorful and so warm in my little belly. I definitely miss eating foods like that, but creating this version of white bean soup/stew and slathering a slice of bread to dip in it is not only just as good, it’s better because it’s healthier!
I don’t know why I didn’t eat more beans when I was younger but the last couple of years I feel like multiple meals per week contain white beans. They’ve become what I would use instead of chicken to give meals substance and I’m just gonna get real here – I don’t miss the chicken at all. I’ve had far too many experiences wondering what part of the chicken I’m chewing, I can’t tell you how much nicer it is to devour a bowl of soup and not worry that you’ll bite a piece of gristle – yuck. The white beans have such a nice mild flavor that they really pick up the seasoning when cooked, a lot like chicken.
The beauty in using more white beans vs chicken is that in addition to cutting back our consumption of animals we’re helping our own microbiomes. Beans and legumes contain important prebiotics that are essential for good gut health.
Trader Joe’s Does It Again
One of the things that makes this soup super savory and delicious is Trader Joe’s new vegan chicken-less seasoning salt. It’s all those flavors you’d find in a hearty chicken stock minus the chicken bones. I love adding it to lots of dishes that call for chicken stock for extra flavor. If you aren’t close to a TJ’s you could make-shift your own by adding a mix of garlic powder, onion, powder, tumeric and salt to your soup or even create a blend in a jar to have your own mix on hand. Such a great idea for all the folks nowadays trying to cut back on meat consumption but not wanting to sacrifice on flavor!
This soup contains fiber, protein, vegetables, diversity of plants and herbs, makes great leftovers and freezes great! Not to mention it tastes delicious and will satisfy even the pickiest little eaters. When reheating leftovers you may need to add more water (or wine) and salt to taste as the beans continue to absorb liquid when stored.
This is one of my favorite fall and winter meals to enjoy with some crusty sourdough bread to dip! Let me know you make it and if you’ve tried this new seasoning salt, I’d love to hear how you’re using it!
Easy Weeknight White Bean Soup
Materials
- 4 15 ounce cans White Beans I used 2 great northern, 1 cannellini and 1 navy
- 4 cups Vegetable stock low sodium
- 2 tbsp Olive oil
- 1/2 cup White wine I used a dry sauvignon blanc
- 1.5 cups Water
- 5-6 Carrots diced
- 3 Celery stalks diced
- 1 Yellow onion diced
- 2-3 cloves Garlic
- 1 tbsp Tomato paste
- 2 Bay leaves
- 3 sprigs Thyme
- 2 tsp TJ's Vegan Chicken-less Seasoning omit if you're not close to a TJ's, it will still be delicious
- 2 tsp Salt or to taste
- 1 tsp Pepper
Instructions
- Heat olive oil in a large dutch oven and add onions, carrots and celery and cook over medium to low heat for 5-7 mins to soften the vegetables. Season with salt and pepper and add some chili flakes if desired.
- Add in the garlic and cook another minute then add in the drained and rinsed white beans and cook for about 3 mins stirring constantly to break down some of the beans as this will thicken your soup and bring flavor into the beans
- Add the tomato paste and stir another minute before adding the white wine to deglaze your pot and scrape up any bits stuck to the bottom.
- Add the vegetable stock, bay leaves, thyme and bring to a boil, then reduce the heat and cover and cook 45 mins checking every 10 mins to adjust liquid and add water depending on how thick you want your soup. I usually add 1.5 cups.
- Remove bay leaves, season with salt and pepper to your preference and serve with crusty bread to dip
