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Home » Healthy Recipes » Easy Puréed Bean Soup

Easy Puréed Bean Soup

Last updated on March 30, 2022. Originally posted on April 25, 2020 By Tania Sheff

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This Easy Puréed Bean Soup is smooth, creamy, and full of flavor. You're going to love the taste and texture of this delicious vegan dish.

Puréed Bean Soup on a spoon

Creamy, filling, and seasoned to perfection, this easy Puréed Bean Soup has it all. Made with beans, veggies, coconut milk, and homemade croutons, it is so delicious. And the fresh herbs really make the flavors of this vegan soup pop. It's so easy to make and it will surely wow you and your family.

Puréed Bean Soup makes a healthy and filling lunch or dinner. You can serve it as the main meal or as an appetizer or side dish. It's full of protein and vitamins, too, so you can feel confident as you serve it for family meals. Kids love the croutons! Now let's talk about what makes this bean soup so tasty.

Video Tutorial

Main Ingredients

  • Vegetables. Onion, carrots, celery, and garlic.
  • Beans. I used pinto beans, but other kinds of beans, such as cannellini, kidney, black, or navy, work well, too.
  • Veggie Broth. Use homemade or store-bought veggie broth. I actually use Better Than Bouillon Vegetable Paste and water instead of vegetable broth. It's very tasty and has only clean ingredients.
  • Herbs. This Puréed Bean Soup uses a combination of fresh dill and parsley, which I think goes best, but you can just use one herb if you prefer.
  • Coconut Milk. This ingredient is optional. It gives a bit of creaminess to the soup and also makes a great garnish.

Homemade Croutons

Even though you can skip them, I highly recommend you make some of these crunchy croutons for this soup. They pair perfectly together. And it's so easy to make them! You'll just need to cut your bread into small cubes and cook it with a generous splash of oil and salt until nice and crunchy. The mix of crunchy crouton and smooth soup is amazing!

How to Make Puréed Bean Soup

1. Sauté the onion, carrots, celery, and garlic with oil in a pot over medium heat, until softened and starting to brown (about 10 minutes).

cooking onions, carrots, celery, and onions

2. Add the beans, broth, salt, and pepper (sometimes the broth is salty enough, so add as needed). Bring it to a boil, reduce the heat to medium-low, and cook for about 30 minutes.

adding beans and broth

3. In the meantime, toss the bread into the skillet, drizzle it with oil, sprinkle it with some salt, and toast it over medium heat until nicely browned and crunchy.

making bread croutons for the soup

4. Add the dill and parsley to the soup and then remove the pot from the heat. Purée with an immersion blender until smooth.

blending soup with immersion blender

5. Return the soup to the heat, add the coconut milk, stir, and bring it to a gentle simmer. Turn off the heat.

adding coconut milk to the soup

6. To serve this bean soup, pour it into a bowl, drizzle with coconut milk, and add some croutons and chopped parsley on top.

Close up photo of Puréed Bean Soup

How to Store This Soup

To Refrigerate: Store this bean soup in the fridge for up to 5 days. Reheat it on the stove or in the microwave.

To Freeze: Divide the soup into individual freezer-safe containers. They will last in the freezer for up to 3 months. Transfer as much as you want to the refrigerator the night before you wish to eat it.

How to Make this Bean Soup in the Crock-Pot

This Puréed Bean Soup will also work well being cooked in a Crock-Pot. Just add all of the ingredients, except coconut milk, to the crock-pot and cook on low heat until the beans and vegetables are tender, about 6 hours. Purée the soup with the immersion blender, add the coconut milk, and then garnish and serve.

How to Make it Without an Immersion Blender

If you don't have an immersion blender on hand, then you can still make this creamy soup. Instead, you can use a regular stand blender, or a potato masher to manually purée the bean soup. Make it as chunky or as smooth as you like.

Add-ins for Puréed Bean Soup

  • More vegetables. This soup would also taste great with other veggies, like spinach, kale, asparagus, or corn.
  • Different herbs/spices. You can change up the spices and herbs to better fit your tastes, like adding cayenne pepper for some heat, or using curry.
  • Add some more protein. No reason not to add some extra protein, like tofu or quinoa.

What to Serve it with

  • As is.
  • Alongside a fresh garden salad.
  • With some crusty bread or tortilla chips.
  • As an appetizer to a main meal, like pasta
Puréed Bean Soup in a plate with bread croutons

Easy Puréed Bean Soup is such a perfect meal because it's healthy, satisfying, and tasty. The ingredients are also easy to find and keep on hand when you need to throw together a quick meal. Whether you make this recipe to a T or add a few favorites in to suit your preferences, Puréed Bean Soup is definitely a recipe you'll want to use again and again.

More Tasty Soup Recipes You'll Love:

  • Red Lentil Soup
  • Garlic Soup
  • Cabbage Soup
  • Ground Turkey Rice Soup
  • Moroccan Chickpea Soup

Easy Puréed Bean Soup

Tania Sheff
This Easy Puréed Bean Soup is smooth, creamy, and full of flavor. You’re going to love the taste and texture of this delicious vegan dish.
4.77 from 21 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 447 kcal

Ingredients
  

  • 2 tbsp. olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 4 garlic cloves, finely chopped
  • 30 oz. (2 cans) cooked pinto beans or other beans
  • 7 cups vegetable broth
  • ¼ cup chopped dill
  • ¼ cup chopped parsley
  • ⅓ cup full-fat coconut milk optional
  • salt and pepper, to taste depending on broth used

Instructions
 

  • Sauté the onion, carrots, celery, and garlic with oil in a pot over medium heat, until softened and starting to brown (about 10 minutes).
  • Add the beans, broth, salt, and pepper (sometimes the broth is salty enough, so add as needed). Bring it to a boil, reduce the heat to medium-low, and cook for about 30 minutes.
  • In the meantime, toss the bread into the skillet, drizzle it with oil, sprinkle it with some salt, and toast it over medium heat until nicely browned and crunchy.
  • Add the dill and parsley to the soup and then remove the pot from the heat. Purée with an immersion blender until smooth.
  • Return the soup to the heat, add the coconut milk, stir, and bring it to a gentle simmer. Turn off the heat.
  • To serve this bean soup, pour it into a bowl, drizzle with coconut milk, and add some croutons and chopped parsley on top.

Notes

HOW TO STORE THIS SOUP

To Refrigerate: Store this bean soup in the fridge for up to 5 days. Reheat it on the stove or in the microwave.
To Freeze: Divide the soup into individual freezer-safe containers. They will last in the freezer for up to 3 months. Transfer as much as you want to the refrigerator the night before you wish to eat it.

HOW TO MAKE THIS BEAN SOUP IN THE CROCK-POT

This Puréed Bean Soup will also work well being cooked in a Crock-Pot. Just add all of the ingredients, except coconut milk, to the crock-pot and cook on low heat until the beans and vegetables are tender, about 6 hours. Purée the soup with the immersion blender, add the coconut milk, and then garnish and serve.

Nutrition

Calories: 447kcalCarbohydrates: 65gProtein: 21gFat: 13gSaturated Fat: 5gSodium: 74mgPotassium: 1249mgFiber: 21gSugar: 4gVitamin A: 6002IUVitamin C: 16mgCalcium: 160mgIron: 6mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!
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Filed Under: All Recipes, Healthy Recipes, Lunch, Soup, Vegan, Vegetarian

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Comments

  1. Laura says

    October 18, 2021 at 4:03 pm

    5 stars
    So yummy. Simple, easy to prepare and delicious. Budget friendly, and all items I normally have on hand which is a huge plus!! Will definitely be making this again.

    Reply
    • Tania Sheff says

      October 18, 2021 at 10:24 pm

      Thanks, Laura! This means a lot to me!

      Reply

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