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4.72 from 14 votes

Easy Puréed Bean Soup

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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: Pureed Bean Soup Recipe
Servings: 4 servings
Calories: 447kcal
Author: Tania Sheff

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
  • 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.

Video

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: 447kcal | Carbohydrates: 65g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Sodium: 74mg | Potassium: 1249mg | Fiber: 21g | Sugar: 4g | Vitamin A: 6002IU | Vitamin C: 16mg | Calcium: 160mg | Iron: 6mg