Great Northern Beans Recipe Vegetarian

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This creamy vegan white bean soup is a healthy and cozy soup made with dry great northern beans. No presoaking required! Just add a few pantry staples to your Instant Pot and get excited for a comforting stew.

Cozy up and grab a bowl of this creamy vegan white bean soup because it's officially soup season!

What makes it officially soup season, you ask?

Well, the average daily high is now less than 85 here in still-humid Georgia, which means there's a chill in the air in the morning and you can walk outside without immediately sweating. And so soup season rushes in!

I started my new full time job this week, and what a week it's been. Between training, driving and working, I was not in any shape to prep for lunch this week.

Thankfully I made this vegan white bean soup on Sunday and had enough leftovers to enjoy it for lunch through the week.

This soup is perfect for meal prep! You can even freeze it for later.

White bowl filled with white bean soup on a marble background

Ingredients and substitutions

This vegan white bean soup isfull of low-fat, plant based protein and fiber from great northern beans. Just one cup of cooked great northern beans provides 15 grams of protein and 12 grams of fiber - that's half the daily recommend intake of fiber!

White beans: Dry great northern beans are a smaller white bean. Navy beans can also be used because they take a similar length of time to cook. Both beans soften well and make a delicious stew!

Soy milk: Unsweetened, unflavored soy milk is my go-to in soups but you can also use coconut milk beverage (I haven't tested with canned coconut milk) or almond milk.

Mirepoix: This mixture of carrots, onion and celery makes the base of the soup. Add in garlic for extra flavor.

Vegetable broth: I usually use a reduced sodium vegetable broth so that I have more control over saltiness. Regular broth also works.

Spices and herbs: I use dried rosemary and thyme but fresh can also be used. One tablespoon fresh chopped herbs is equivalent to one teaspoon dry herb. Cayenne pepper is optional but I love it for a little kick of spice!

Nutritional yeast: I like to add a tablespoon of nutritional yeast to creamy vegan soups because it adds a cheesey flavor and contributes to the creamy factor. This can be omitted if you don't have it on hand.

White bean soup in a white bowl topped with green onions

Step by step instructions

You can make this warming Instant Pot soup in just about an hour, most of which is hands-free.

Start by sauteing onion, celery, and garlic in a bit of olive oil until aromatic and browned.
Add in the spices, broth, non-dairy milk, rinsed white beans, and a dash more of oil.
Give the soup a stir then lock on the lid and set the pressure valve to sealing. Cook on high pressure for 35 minutes. Allow the pressure to release naturally, which will take about 20 minutes.
Give the soup a stir. Taste for salt and pepper. Enjoy!

Silver spoon lifting white beans out of a bowl of soup

Recipes notes and tips

If the beans aren't as tender as you'd like you can reseal the lid and cook on high pressure for 5 more minutes (it will come to pressure quickly since it's already hot). Make sure to set the pressure valve back to sealing. Also note that older beans take longer to cook. Older beans are more likely to look wrinkly/shriveled, but otherwise you can't really tell until you cook them.
For a thicker soup, blend 1-2 cups of the soup in a blender or with an immersion blender. This makes it extra creamy!
I also recommend blending 1-2 cups of the soup because the high pressure sometimes causes a layer to form on top of the soup.
This meal can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.

Looking for more cozy vegetarian soup recipes?

You might like my stove-top white bean soup or mushroom barley soup.

Hearty Lentil and Quinoa Soup
Chipotle Vegan Black Bean Soup (Instant Pot recipe!)
Vegan Chipotle Corn Chowder
Light and Easy Vegetarian Chili
Instant Pot Lentil Soup

Top with chives, fresh black pepper, and a few crunchy crackers. Enjoy!

All of my Instant Pot recipes are made in a 6 qt DUO60 Instant Pot. Check out more of my Instant Pot recipes.

Instructions

Rinse great northern beans and remove any debris or shriveled beans.
Add the oil to your Instant Pot. Press the "saute" function and adjust to "normal". Saute the onion, celery, and carrots until softened, about 5 minutes. Add the garlic and saute for 1 more minute.
Add the beans, seasonings, soy milk, and vegetable broth. Give the soup a stir to combine. Add extra teaspoon of oil (this prevents the beans from foaming and clogging the steam release valve).
Lock the lid into place and set the pressure valve to "sealing". Press the "pressure cook" button; adjust to "high pressure". Set the cook time for 35 minutes. It will take about 15 minutes to come to pressure.
Allow pressure to release naturally. This will take about 20 minutes; the pressure is fully released when the silver float valve floats down.
Remove the lid carefully and give the soup a stir. Taste for salt and pepper. Enjoy!

Notes

One teaspoon dry herbs can be replaced with one tablespoon fresh herbs.
If the beans aren't as tender as you'd like you can reseal the lid and cook on high pressure for 5 more minutes (it will come to pressure quickly since it's already hot). Make sure to set the pressure valve back to sealing. Also note that older beans = longer cooking time (older beans are more likely to look wrinkly/shriveled, but otherwise you can't really tell until you cook them).
I use unsweetened soy milk to make this soup, as it's one of the more "creamy" non-dairy milks. You can try out unsweetened cashew milk or unsweetened oat milk if you're soy-free, though I haven't tried them myself.
For a thicker soup, blend ⅓ of the soup in a blender or with an immersion blender. This makes it extra creamy!
This meal can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.

Nutrition Information:

Yield: 6 Serving Size: 6 servings
Amount Per Serving: Calories: 202 Sodium: 752mg Carbohydrates: 27g Fiber: 7g Sugar: 6g Protein: 11g

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