This lemony white bean soup recipe is bright and flavorful, with fresh vegetables and hearty white beans in a light & herby lemon broth. A simple lunch or dinner to meal prep or batch cook for the week.
This hearty bean soup with lemon is a fantastic recipe to enjoy anytime. Serve with a side of crusty no knead bread or a loaded spinach salad for the perfect simple meal.
This LemonyWhite Bean Soup Recipe Is:
- Bright
- Healthy
- Vibrant
- Loaded with flavor
- Fresh
- Great as a detox meal prep soup recipe
- Vegan, vegetarian, gluten free, and SO delish!
One of the BEST Pantry Staple Winter Soup Recipes
This white bean and lemon soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This White Bean and Lemon Soup?
I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- Olive Oil: I like to use ZOE brand olive oil which has a really great flavor and beautiful rich color. I buy it online here which is a really inexpensive! It’s a great value olive oil for the quality you get.
- Onion
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s super convenient to have pre-minced garlic on hand in the fridge for quick meal prep.
- Carrots
- Celery
- White Beans: I only used low sodium canned white beans, like these. Using low or no salt canned beans allows you to control the amount of sodium in your food for a healthier soup!
- Vegetable Stock or Bouillon: I use Better than Bouillon’s low sodium vegetable base, which has a fantastic flavor and is great in soups, stews, and curries.
- Thyme: I pick fresh thyme from our yard, but would recommend this really nice thyme if you don’t have fresh.
- Salt: I like to use pink Himalayan sea salt – my brother got me these great anti-gravity salt and pepper grinders as a gift, and they are actually amazing!
- Kale
- Lemon Juice: fresh squeezed if you have it, or I like this pantry staple lemon powder if you don’t have fresh!
Meal Prep This White Bean Soup with Lemon!
You can easily meal prep this lemon white bean soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays.
By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
How Do I Make This Lemon White Bean Stew Recipe?
- In a large soup pot, heat the olive oil over low heat. Add the garlic, onion, carrots, and celery, and sauté over low heat for 7 to 8 minutes until Vegetables become translucent.
- Add the white beans, Vegetable stock, thyme, and salt. Bring to a boil, then reduce to a simmer, cooking over low heat for 30 minutes. Stir in the kale and lemon juice, and cook for an additional 5 minutes.
- Remove from heat and taste, adding more salt if needed.
- For a thicker soup, you can add 2 cups to a blender, puree, and add the puree back into the soup pot.
- Serve with a thick slice of crusty bread, and enjoy!
More Vegan Meal Prep Soup Recipes You’ll Love!
Roasted Carrot Ginger Soup (Vegan, Gluten Free)
Vegan Black Eyed Pea Soup with Sausage and Greens
Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)
Creamy Minestrone Soup (Vegan, Gluten Free)
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
Get the Same Ingredients I Use For My Lemony White Bean Soup Recipe:
As always, if you make this vegan and gluten free lemony white bean soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get free recipe inspiration. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there!
Lemony White Bean Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 sweet onion diced
- 4 carrots diced
- 2 stalks celery chopped
- 2 14-ounce cans white beans drained and rinsed
- 6 cups No-Salt-Added Vegetable Stock
- 1/2 teaspoon thyme
- 1/2 teaspoon Himalayan sea salt
- 2 cups fresh kale chopped
- 2 lemons juiced
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the garlic, onion, carrots, and celery, and saute over low heat for 7 to 8 minutes until Vegetables become translucent.
- Add the white beans, Vegetable stock, thyme, and salt. Bring to a boil, then reduce to a simmer, cooking over low heat for 30 minutes. Stir in the kale and lemon juice, and cook for an additional 5 minutes.
- Remove from heat and taste, adding more salt if needed.
- For a thicker soup, you can add 2 cups to a blender, puree, and add the puree back into the soup pot.
- Serve with a thick slice of crusty bread, and enjoy!
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Pingback:Pinto Bean Soup Recipe (Vegan, Vegetarian)
Pingback:Greek Giant Beans Recipe (Gigantes Plaki)
Great for adding fiber to my diet
I think there must be a typo for the amount of veggie broth to add. It is WAY too thin and watery a soup! Even after I blended half of it. If you make this recipe, start with just 4 cups of broth. And add more if needed. Also, for the amount of liquid, I added a few other herbs like basil, oregano, and parsley and it made if more flavorful.
Pingback:One Pot Chickpea Rice Soup (Vegan, Gluten Free)
Pingback:Chickpea Noodle Soup Recipe (High Protein, Gluten Free, Vegan)
Pingback:Vegetable Pot Sticker Soup Recipe (Vegan, Gluten Free Options) - The Herbeevore
Pingback:Vegan Bean and Cabbage Soup (Vegan, Gluten Free)
Pingback:Vegan Chicken and Dumplings Soup Recipe - TheHerbeevore.com
Pingback:Butternut Squash and White Bean Soup (Vegan, Gluten Free)
Pingback:Creamy Chicken Noodle Soup (Dairy Free, Gluten Free)
Great for fall