Oh my gosh, you have to try this vegan bean soup with roasted garlic, it’s like a warm hug in a bowl! I first made this on a rainy Sunday when I needed something comforting but still healthy, and wow, did it hit the spot. The roasted garlic melts into the broth, giving it this incredible depth of flavor that makes you forget it’s completely plant-based. Packed with protein from the white beans and loaded with veggies, this soup keeps you full for hours. It’s become my go-to when I want something hearty that still feels light and nourishing. Trust me, even the meat-eaters in your life will be begging for seconds!
Why You’ll Love This Vegan Bean Soup with Roasted Garlic
This isn’t just any bean soup, it’s the kind of dish that makes you do a little happy dance with every spoonful. Here’s why it’s always in my rotation:
- Deep, rich flavor from the roasted garlic that makes it taste like it simmered all day (when really, it comes together in about an hour!)
- Crazy easy to make with simple ingredients, just chop, sauté, and let it bubble away while you relax
- Packed with plant-based protein and fiber to keep you satisfied without weighing you down
- Endlessly adaptable, throw in whatever veggies you have, make it thicker or thinner, or add a squeeze of lemon to brighten it up
It’s the kind of recipe you’ll find yourself craving on chilly nights, I know I do!
PrintHearty Vegan Bean Soup with Roasted Garlic for a Cozy Night In
A hearty vegan bean soup with roasted garlic for rich flavor.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 60 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups white beans, soaked overnight
- 4 cloves roasted garlic
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in roasted garlic, thyme, and smoked paprika.
- Add soaked beans and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- Soak beans overnight for best texture.
- Adjust broth quantity for desired thickness.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Ingredients for Vegan Bean Soup with Roasted Garlic
Gathering your ingredients is half the fun with this soup, and trust me, every single one plays a special role! Here’s what you’ll need to make magic happen:
- 2 cups white beans (soaked overnight, don’t skip this step or they’ll take forever to cook!)
- 4 cloves roasted garlic, minced (this is our flavor superstar, roast extra because you’ll want to snack on some!)
- 1 onion, diced (I prefer yellow for sweetness, but use what you’ve got)
- 2 carrots, chopped (no need to peel if they’re organic, just give ’em a good scrub)
- 2 celery stalks, chopped (leaves and all, that’s where the flavor hides!)
- 4 cups vegetable broth (homemade if you’re fancy, store-bought if you’re real)
- 1 tbsp olive oil (the good stuff, you’ll taste the difference)
- 1 tsp dried thyme (rub it between your fingers before adding to wake up the flavor)
- 1 tsp smoked paprika (this is our secret weapon for that “simmered all day” depth)
- Salt and pepper to taste (wait until the end, the broth reduces and concentrates!)
See? Nothing crazy, just real, simple ingredients that come together to make something extraordinary. Now let’s get cooking!
Equipment You’ll Need
No fancy gadgets required here, just a few trusty kitchen basics! Here’s what you’ll want to grab:
- A large pot (I use my favorite 5-quart Dutch oven, but any sturdy soup pot will do)
- Wooden spoon (for all that happy stirring, it’s my kitchen therapy)
- Sharp knife and cutting board (for chopping those veggies, safety first, folks!)
- Measuring spoons (eyeballing the spices works in a pinch, but measurements help when you’re first learning the recipe)
That’s it! See how simple this is? Now let’s make some soup magic happen.
How to Make Vegan Bean Soup with Roasted Garlic
Okay, let’s get cooking! This soup comes together in such a satisfying way, you’ll love watching the flavors develop. Just follow these simple steps, and you’ll have a pot of cozy goodness in no time.
Step 1: Prepare the Vegetables
First, grab your favorite pot and heat that olive oil over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles when you drop it in. Add your diced onion, chopped carrots, and celery all at once, that satisfying sizzle is music to my ears! Stir occasionally with your wooden spoon, letting the veggies soften and get friendly with each other. This takes about 5-7 minutes, just until the onions turn translucent and the carrots start to brighten in color. Don’t rush this step, it builds the flavor foundation for our whole soup!
Step 2: Add Roasted Garlic and Spices
Now for the magic! Stir in your minced roasted garlic, that gorgeous golden paste that smells like heaven. Let it mingle with the veggies for about 30 seconds until you can really smell the aroma. Then sprinkle in the thyme (remember to rub it between your fingers first!) and smoked paprika. Stir everything together and watch as the colors deepen. This is when my kitchen starts smelling incredible, the garlic and spices waking up in the heat. Cook for just another minute to toast the spices slightly, but don’t let them burn!
Step 3: Simmer the Soup
Time for the main event! Drain those soaked beans (give them a quick rinse too) and add them to the pot along with your vegetable broth. Turn up the heat to bring everything to a lively boil, you’ll see little bubbles dancing around the edges. Then, reduce the heat to low, cover with a lid slightly ajar, and let it simmer gently for 45 minutes. This is when the beans become tender and the flavors really marry together. I like to give it an occasional stir and peek, the broth will thicken slightly as it cooks.
Step 4: Season and Serve
Almost there! After 45 minutes, remove the lid and take a taste, this is when you’ll adjust the salt and pepper. Go easy at first, you can always add more, but you can’t take it out! I usually start with about 1/2 teaspoon of salt and a few grinds of pepper, then adjust from there. The soup should be rich and flavorful, with tender beans and veggies in every bite. Ladle it into bowls while it’s piping hot, that first steamy spoonful is pure comfort. Oh, and don’t forget to breathe in that amazing roasted garlic aroma one more time before you dig in!
Tips for Perfect Vegan Bean Soup with Roasted Garlic
After making this soup more times than I can count, here are my tried-and-true secrets for getting it just right every single time:
- Soak those beans overnight, it cuts cooking time in half and gives them the perfect creamy texture (trust me, your future hungry self will thank you!)
- Play with the broth amount, add an extra cup if you like it soupier, or let it reduce more for a thicker, stew-like consistency
- Fresh herbs make all the difference, swap dried thyme for a few fresh sprigs if you’ve got them, and stir in some chopped parsley at the end for brightness
- Roast extra garlic, because you’ll want to smear some on crusty bread to go with your soup (and maybe snack on a clove or two while you cook!)
Remember, great soup isn’t about perfection, it’s about making it your own!
Ingredient Substitutions and Notes
Life happens, and sometimes you gotta improvise! Here’s how to adapt this soup when your pantry doesn’t cooperate:
- No time to soak beans? Use 2 cans of white beans (rinsed well) instead, just simmer for 20 minutes instead of 45
- Out of thyme? Rosemary or oregano make great stand-ins, though they’ll change the flavor profile slightly
- Fresh roasted garlic gone bad? 1/2 teaspoon garlic powder can work in a pinch (but oh, you’ll miss that roasted magic!)
- Not strictly vegan? A Parmesan rind simmered in the pot adds incredible depth (just remove before serving)
The key is remembering, good soup is flexible, just like the cook making it!
Serving Suggestions for Vegan Bean Soup with Roasted Garlic
Oh, let me tell you how I love to serve this cozy soup! A big hunk of crusty sourdough is my go-to, perfect for sopping up every last drop of that garlicky broth. When I’m feeling fancy, I’ll add a crisp green salad with lemon vinaigrette on the side for freshness. And here’s my secret: drizzle a little extra olive oil over each bowl right before serving, it makes the flavors sing!
Storage and Reheating Instructions
This soup gets even better as the flavors mingle overnight! Store leftovers in an airtight container in the fridge, they’ll keep beautifully for up to 3 days. When reheating, gently warm it on the stovetop over low heat (stirring occasionally) or microwave in 30-second bursts until piping hot. Pro tip: add a splash of broth if it thickens too much in the fridge!
Nutritional Information
Now, let’s talk about what makes this soup such a nutritional powerhouse, though keep in mind, exact numbers will vary depending on your specific ingredients and brands. This vegan bean soup is packed with plant-based protein from the white beans, which also give you a serious fiber boost to keep you feeling full and satisfied. The carrots and celery add vitamins and antioxidants, while that glorious roasted garlic brings its anti-inflammatory benefits to the party.
Because we’re using olive oil instead of butter and loading up on veggies, this is a naturally low-fat, cholesterol-free meal that still delivers incredible flavor. Just remember, homemade broth and organic beans might change the numbers slightly compared to store-bought versions. At the end of the day, what matters most is that you’re nourishing your body with real, wholesome ingredients that taste amazing! For more wholesome ideas, check out familytastes.com.
Frequently Asked Questions
Can I use canned beans instead of dried?
Absolutely! Just grab two 15-oz cans of white beans (like cannellini or great northern), rinse them well, and reduce the simmer time to about 20 minutes. The texture will be slightly different, but still delicious in a pinch!
How do I roast garlic for this soup?
It’s easier than you think! Slice the top off a whole garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and bake at 400°F for 40 minutes. The cloves will turn golden and spreadable, perfect for stirring into soups!
Can I freeze this vegan bean soup?
You bet! It freezes beautifully for up to 3 months. Just cool completely first and leave some room in the container for expansion. Thaw overnight in the fridge and reheat gently on the stove.
What if I don’t have smoked paprika?
Regular paprika works fine, but you’ll miss that smoky depth. Try adding a tiny pinch of chipotle powder or liquid smoke instead, just a drop goes a long way!