This white bean soup can be made in the instant pot or on the stove. Either way, you're sure to have a hearty and flavorful meal in less than 30 minutes!
Vegan white bean soup is a great option for when you need to get dinner on the table in a hurry. It's creamy, delicious, and easy to make in the Instant Pot or right on the stove.
You'll learn how to make it quickly with your Instant Pot, but if you don't have one, don't worry! I've included simple instructions for making it on your stovetop instead.
Reasons why you'll love this easy dinner recipe
This soup is one of those hidden gems you don't realize is going to be as good as it is, but within minutes of serving it, your family is quiet because they're just shoveling it in their mouths.
Some of this recipe's winning points:
- it's on the table in less than 30 minutes.
- it tastes delicious!
- it's a healthy vegan recipe that even meat eaters will enjoy.
- you can add other ingredients to make it your own.
Ingredients and Substitutions
White Beans - White beans are also known as Great Northern Beans or Cannellini Beans. You can also use white kidney beans in this recipe. Really any canned bean could be used in this recipe so feel free to experiment.
Yellow Bell Pepper - You can use any color bell pepper that you may have on hand, but I really do like the mild flavor of yellow bell peppers for this recipe.
Vegan Cream Cheese - You can find several brands of vegan cream cheese in either the refrigerated section with other cream cheeses or with the other plant-based/diet-specific products. Brands of cream cheese I've used and like are Simple Truth, Tofutti, and Kite Hill
Jalapeno - Adding jalapeno to this soup does not make it spicy - it only adds another depth of flavor. To ensure it's not too spicy, be sure to remove all seeds and ribs. If you'd prefer, you can choose to omit it from the soup.
Full ingredient amounts and in-depth details are at the bottom of the post on a printable recipe card.
This soup is incredibly easy to make in the instant pot. If you're looking for stovetop instructions, be sure to check the recipe card at the bottom of the post for those details.
Step 1. Wash and prepare the onion, bell pepper, and jalapenos.
Step 2. Add all ingredients (except the cream cheese) to your Instant Pot or pressure cooker.
Step 3. Add the pressure cooker lid and seal. Cook on high pressure for 5 minutes.
Step 4. Once cooked, release the pressure immediately until the lever drops. Open carefully and add in the cream cheese. Stir to melt.
Step 5. Serve garnished with cilantro, tortilla chips, and lime juice if desired.
Holly's Insider Pro Tips
Make it even creamier
To make this soup even creamier, you can remove a fourth of the soup and add it to a blender. Blend til smooth and add it back into the soup. Alternative, you can use an immersion blender to blend a portion of the soup together. This will help give it a creamier texture if that's what you prefer.
Double this recipe
This is one of those soups that freezes really well. Make a double batch and freeze the rest for a fast, easy dinner another time.
Drizzle with olive oil
Wanna take this white bean soup up a notch and make it fancy? Drizzle a good quality olive oil on top of each bowl of soup before serving to really heighten the flavors.
White Bean Soup FAQs
Yes! If you'd prefer to use dried beans, you will need to cook them in advance. This is a quick-cooking soup, so the time does not account for cooking from dried beans. As far as the amount goes, you'd need about half a pound of dried beans for this recipe.
There are so many ways to serve this soup. It does make a really great main dish soup, so you don't have to serve it with anything, but a nice crusty bread would be great.
If you'd like to make it more of a side dish, try serving it with a fresh veggie sandwich or vegan grilled cheese.
I like to store leftovers in the refrigerator for up to 5 days. Soup can be frozen for several months - just make sure you cool it first before putting it in an air-tight freezer-safe container and then freezing.
To thaw, simply leave in the refrigerator overnight or run under warm water to thaw faster. Reheat on the stove or microwave.
You can definitely add more vegetables to this recipe if you'd like! Some great ingredients that would be really tasty are carrots, zucchini, and celery.
Now that you know how to easy it is to make this Vegan White Bean Soup in the Instant Pot, please give it a 🌟🌟🌟🌟🌟 rating below and comment letting me know how it turned out for you.
White Bean Soup in the Instant Pot
- 1 large onion, diced
- 1 yellow bell pepper, diced
- 1 jalapeno, finely diced
- 1 cup frozen corn
- 2 cloves garlic, finely minced
- 2 (19-ounce) cans white beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- salt and pepper, to taste
- 4 cups vegetable broth
- ½ cup vegan cream cheese
- tortilla chips
- quartered limes
- additional cilantro
- Wash and prepare the onion, bell pepper, and jalapenos.
- Add all the ingredients to the pressure cooker except for the vegan cream cheese. Stir to combine.
- Add the lid and place the knob to sealing position. Select high pressure and set the timer for 5 minutes. (see notes)
- Once cooked, carefully release the pressure immediately until the lever drops.
- Open the lid carefully and add in the vegan cream cheese. Stir to melt.
- Serve in a bowl and garnish with cilantro, tortilla chips, and lime juice if desired.
- Wash and prepare the onion, bell pepper, jalapeños.
- Add all the ingredients to a large pot except for the vegan cream cheese.
- Bring to a boil, once boiling reduce heat, and simmer for 25 minutes.
- After 25 minutes, add the cream cheese, and stir to melt.
- Serve in a bowl, and garnish with cilantro.