There’s something about a big pot of vegan bean soup with potatoes and thyme bubbling on the stove that feels like a warm hug. You know what I mean? It’s the kind of meal that fills your kitchen with the coziest aroma, earthy beans, tender potatoes, and that hint of thyme that just sings. I first fell in love with this soup when I was trying to eat more plant-based meals but still craved that stick-to-your-ribs comfort. No fancy ingredients, no fuss, just simple, wholesome goodness that tastes even better the next day (if it lasts that long!). Trust me, whether you’re vegan or just looking for a hearty bowl of soup, this one’s a winner.
Why You’ll Love This Vegan Bean Soup with Potatoes and Thyme
Oh, where do I even start? This soup is basically happiness in a bowl, and here’s why:
- Nutritious powerhouse: Packed with protein from the beans and vitamins from the potatoes, it’s a meal that keeps you full and energized.
- Easy-peasy: Just chop, sauté, and simmer, no fancy techniques, I promise!
- Kind to your wallet: Dried beans and potatoes? Budget-friendly magic right there.
- Flavor bomb: That fresh thyme and garlic combo? Absolute perfection. Even my meat-loving friends ask for seconds.
Seriously, this soup is like a cozy blanket for your taste buds. You’ll see!
PrintHearty Vegan Bean Soup with Potatoes and Thyme in 45 Minutes
A hearty vegan bean soup with potatoes and thyme, perfect for a nutritious and comforting meal.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Ingredients
- 2 cups dried white beans, soaked overnight
- 4 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until fragrant.
- Stir in soaked beans, potatoes, thyme, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 45 minutes or until beans are tender.
- Adjust seasoning if needed and serve hot.
Notes
- Soak beans overnight for best texture.
- Use fresh thyme for better flavor.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Ingredients for Vegan Bean Soup with Potatoes and Thyme
Grab these simple ingredients, most are probably already in your pantry! The key here is fresh thyme (trust me, it makes all the difference) and properly soaked beans for that perfect creamy texture.
- 2 cups dried white beans (soaked overnight, don’t skip this!)
- 4 medium potatoes, diced (I like Yukon Gold for their buttery texture)
- 1 onion, chopped (yellow or white both work great)
- 3 cloves garlic, minced (because more garlic is always better)
- 4 cups vegetable broth (homemade if you’ve got it!)
- 2 tbsp olive oil (for that rich, savory base)
- 1 tbsp fresh thyme (leaves stripped from the stems)
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper (freshly cracked if you’re feeling fancy)
See? Nothing complicated, just good, honest ingredients ready to work their magic.
How to Make Vegan Bean Soup with Potatoes and Thyme
Alright, let’s get cooking! This soup comes together so easily, just follow these simple steps and you’ll have a pot of cozy goodness in no time.
Step 1: Sauté the Aromatics
First, grab your favorite big pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Toss in your chopped onion and let it soften for about 3 minutes, you want it just translucent, not browned. Now add the minced garlic and stir for another 30 seconds until your kitchen smells absolutely heavenly. This step builds all the flavor, so don’t rush it!
Step 2: Add Beans and Potatoes
Drain those soaked beans (give them a quick rinse too) and add them to the pot along with your diced potatoes. Sprinkle in the fresh thyme leaves, rub them between your fingers first to release their oils. The thyme’s earthy aroma mixing with the garlic and onions? Pure magic. Give everything a good stir to coat it all in that flavorful oil.
Step 3: Simmer to Perfection
Pour in your vegetable broth, it should just cover everything, and crank the heat to bring it to a boil. Once bubbling, reduce to a gentle simmer, cover with a lid (leave it slightly ajar), and let it work its magic for about 45 minutes. Peek occasionally to stir and check if the beans are tender (they should squish easily between your fingers). The potatoes will be perfectly soft by then too. Taste and adjust salt and pepper, I usually add another pinch of each at this point.
That’s it! Your soup should be thick, hearty, and packed with flavor. The beans and potatoes soak up all that delicious broth while keeping their shape. Pro tip: Let it sit off the heat for 10 minutes before serving, it thickens up beautifully.
Tips for the Best Vegan Bean Soup with Potatoes and Thyme
Want to take your soup from good to “wow”? Here are my tried-and-true tricks:
- Soak those beans overnight – I know it takes planning, but it makes them cook evenly and gives the creamiest texture. No time? Quick-soak by boiling for 1 minute, then resting for 1 hour.
- Fresh thyme is non-negotiable – Dried works in a pinch, but fresh leaves bring that herby brightness that makes this soup special.
- Wait to salt – Beans toughen if salted too early. I add just 1 tsp with the broth, then adjust at the end when everything’s tender.
- Low and slow simmer – A gentle bubble means tender beans, while a boil makes them burst. Patient cooks get the best results!
Follow these, and you’ll get soup so good, you’ll want to make a double batch every time. If you are looking for other comforting soups, check out this cozy winter white bean soup recipe.
Ingredient Substitutions and Variations
No fresh thyme? Use 1 tsp dried thyme instead, just add it with the onions to wake up the flavor. Swap regular potatoes for sweet potatoes if you want a touch of natural sweetness. Craving smokiness? A few slices of turkey bacon, crisped and crumbled on top, add that savory punch (though trust me, it’s delicious without!). Feeling adventurous? Toss in some chopped kale during the last 10 minutes of cooking for extra greens. This soup is super flexible, make it your own! For another variation on bean soup, consider this creamy vegan white bean soup recipe.
Serving Suggestions for Vegan Bean Soup with Potatoes and Thyme
This soup truly shines with a hunk of crusty bread for dunking, I’m partial to sourdough! For a lighter meal, pair it with a simple lemony kale salad to balance the richness. Leftovers? Just wait, it tastes even better tomorrow. For more ideas on serving hearty meals, visit familytastes.com.
Storage and Reheating
This soup keeps beautifully in the fridge for up to 3 days, just pop it in an airtight container. When reheating, warm it gently on the stove with a splash of broth or water to loosen it up if needed. Pro tip: The flavors meld even more overnight, making day-two soup downright irresistible! If you need another simple bean recipe, try this simple pantry white bean soup recipe.
Nutritional Information
Nutritional values are estimates and can vary based on your specific ingredients and portion sizes, but rest assured, this soup is packed with wholesome goodness from all those beans and potatoes!
Frequently Asked Questions
Can I use canned beans instead of dried?
Absolutely! Swap in 3-4 cups of canned white beans (rinsed and drained). Since they’re already cooked, just simmer the soup for 15-20 minutes until the potatoes are tender. You might need less broth too, start with 3 cups and add more if needed.
Is this soup freezer-friendly?
Oh yes, this soup freezes like a dream! Let it cool completely, then store in airtight containers (leave some room for expansion). It keeps beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
How can I make it creamier?
For extra creaminess, blend half the soup (careful, it’s hot!) and stir it back into the pot. A splash of coconut milk at the end works wonders too, adds richness without overpowering the thyme. Either way, you’ll get that luscious texture without any dairy! You might also enjoy this hearty white bean soup for cold nights.