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.
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.
- 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.
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).
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.
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.
4. Add the dill and parsley to the soup and then remove the pot from the heat. Purée with an immersion blender until smooth.
5. Return the soup to the heat, add the coconut milk, stir, and bring it to a gentle simmer. Turn off the heat.
6. To serve this bean soup, pour it into a bowl, drizzle with coconut milk, and add some croutons and chopped parsley on top.
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
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.
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Easy Puréed Bean Soup
- 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
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 1/3 cup full-fat coconut milk optional
- salt and pepper, to taste depending on broth used
- 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.