32+ Delicious Vegan Bean Soup Recipes to Keep You Cozy All Year Long

When it comes to comforting, hearty, and nutritious meals, nothing quite compares to a warm bowl of bean soup.

Beans are a staple in vegan cooking, offering a wealth of protein, fiber, and essential nutrients while serving as a versatile canvas for endless flavor combinations.

Whether you’re craving the smoky spices of the Southwest, the vibrant zest of Mediterranean flavors, or the creamy richness of coconut-based broths, there’s a vegan bean soup recipe to suit every taste.

In this article, we’ve compiled over 32 vegan bean soup recipes that showcase the incredible variety and versatility of this humble ingredient.

From global flavors to easy weeknight dinners, these soups are perfect for meal prep, cozy nights in, or impressing your guests with plant-based goodness.

Get ready to bookmark your favorites and discover new classics to add to your recipe repertoire!

32+ Delicious Vegan Bean Soup Recipes to Keep You Cozy All Year Long

These 32+ vegan bean soup recipes are a testament to the versatility and nutritional power of beans.

With each recipe offering unique flavors and textures, you’ll never run out of ideas for creating hearty, satisfying meals.

Whether you’re exploring international cuisines or sticking to comforting classics, these recipes prove that bean soups can be anything but boring.

So grab your stockpot, pick a recipe, and enjoy the comfort of a delicious, plant-based soup.

From creamy white bean blends to spicy black bean stews, these recipes will inspire you to make bean soups a regular part of your meal rotation.

Hearty Tuscan Bean Soup

This Hearty Tuscan Bean Soup is a warm, flavorful bowl of goodness inspired by the rustic Italian countryside. Packed with nutrient-rich beans, fresh vegetables, and aromatic herbs, this soup is perfect for cozy evenings or as a satisfying lunch. The combination of cannellini beans and kale provides a protein and fiber boost, making it a complete, wholesome meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cans (14 oz each) cannellini beans, drained and rinsed
• 2 cups chopped kale
• Salt and pepper, to taste
• 1 tbsp lemon juice
• Crusty bread for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
2. Stir in the garlic, thyme, and rosemary, cooking for another minute until fragrant.
3. Add the diced tomatoes, vegetable broth, and cannellini beans. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Stir in the kale and simmer for an additional 5 minutes until wilted.
5. Season with salt, pepper, and lemon juice.
6. Serve hot with crusty bread on the side.

This Tuscan Bean Soup is a delightful balance of earthy flavors and hearty textures. It’s perfect for a simple yet comforting meal, offering warmth and nourishment in every spoonful. Pair it with a fresh salad or enjoy it solo for a taste of Italy in your own kitchen.

Spicy Black Bean Soup

This Spicy Black Bean Soup is a bold, smoky delight with a kick of heat. Infused with spices like cumin and smoked paprika, this soup delivers an explosion of flavor in every bite. Ideal for chilly days or as a crowd-pleasing appetizer, it’s rich in plant-based protein and can be customized to suit your spice preference.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 jalapeño, seeded and chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 4 cups vegetable broth
• 2 cans (14 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Optional toppings: avocado slices, tortilla chips

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion, garlic, bell pepper, and jalapeño. Cook until softened, about 5 minutes.
2. Stir in cumin, smoked paprika, and chili powder. Cook for 1 minute to release the flavors.
3. Add vegetable broth, black beans, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Use an immersion blender to partially blend the soup for a creamy texture while keeping some chunks.
5. Stir in lime juice and season with salt and pepper.
6. Garnish with cilantro and serve with your favorite toppings.

This Spicy Black Bean Soup is not just a meal but an experience, blending smoky and spicy elements for a robust flavor profile. It’s versatile and quick to make, perfect for when you crave something comforting and adventurous.

Coconut Curry Lentil Soup

Transport yourself to the tropics with this Coconut Curry Lentil Soup. It’s a creamy, aromatic delight packed with red lentils, coconut milk, and fragrant spices like turmeric and curry powder. This soup is not only easy to prepare but also incredibly nourishing, providing a protein-rich, dairy-free option for any meal.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tsp turmeric
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 cups diced tomatoes
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 5 minutes until fragrant.
2. Stir in turmeric, curry powder, and cumin. Cook for 1 minute to toast the spices.
3. Add red lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes until the lentils are soft.
4. Stir in the coconut milk and simmer for another 5 minutes.
5. Add lime juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

Coconut Curry Lentil Soup is the ultimate comfort food with a twist, combining the richness of coconut with vibrant spices. It’s an easy one-pot wonder that will leave you feeling satisfied and energized. Perfect for meal prepping or enjoying fresh off the stove, this soup is a tropical escape in a bowl.

Moroccan Chickpea and Lentil Soup

Moroccan Chickpea and Lentil Soup, also known as harira, is a fragrant, spice-infused dish that is both hearty and comforting. With ingredients like chickpeas, lentils, tomatoes, and a blend of warm spices, this soup is a nutritious powerhouse. It’s perfect for a cozy dinner or as a make-ahead meal for the week.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper (optional)
• 1 cup red lentils, rinsed
• 1 can (14 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley or cilantro
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Stir in garlic, cinnamon, cumin, paprika, ginger, and cayenne. Cook for 1 minute to release the flavors.
3. Add lentils, chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
4. Season with salt, pepper, and lemon juice.
5. Garnish with fresh parsley or cilantro and serve hot with flatbread or rice.

Moroccan Chickpea and Lentil Soup is a vibrant medley of textures and flavors, offering a warming and satisfying experience. Its unique spice profile makes it a standout dish that is easy to prepare and ideal for any occasion.

Thai Green Curry Bean Soup

This Thai Green Curry Bean Soup is a fusion of Thai-inspired flavors and wholesome beans. The creamy coconut broth, infused with green curry paste and fresh lime, pairs beautifully with tender green beans and cannellini beans. It’s a simple yet exotic dish that will transport your taste buds to Southeast Asia.

Ingredients:

• 1 tbsp coconut oil
• 2 tbsp green curry paste
• 1 medium onion, thinly sliced
• 2 cups green beans, trimmed and cut into 2-inch pieces
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tbsp soy sauce
• Juice of 1 lime
• Fresh basil leaves and lime wedges, for garnish

Instructions:

1. Heat coconut oil in a pot over medium heat. Add green curry paste and sauté for 1 minute to release its aroma.
2. Add onion and green beans, cooking for 5 minutes until slightly softened.
3. Stir in cannellini beans, coconut milk, vegetable broth, and soy sauce. Bring to a simmer and cook for 10 minutes.
4. Add lime juice and season with salt to taste.
5. Garnish with fresh basil and serve with lime wedges.

This Thai Green Curry Bean Soup combines vibrant, zesty flavors with creamy richness, creating a satisfying meal. It’s quick, versatile, and perfect for anyone looking to explore global cuisine from the comfort of their kitchen.

Southwest Pinto Bean and Corn Soup

he Southwest Pinto Bean and Corn Soup is a hearty, colorful dish bursting with the bold flavors of the American Southwest. With sweet corn, tender pinto beans, and a smoky chipotle kick, this soup is as delicious as it is nourishing. Ideal for busy weeknights, it’s easy to prepare and always a hit.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle chili powder (optional for heat)
• 2 cans (14 oz each) pinto beans, drained and rinsed
• 1 1/2 cups frozen or fresh corn kernels
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes with green chilies
• Juice of 1 lime
• Fresh cilantro and avocado slices, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic. Sauté until softened, about 5 minutes.
2. Stir in cumin, smoked paprika, and chipotle powder. Cook for 1 minute to toast the spices.
3. Add pinto beans, corn, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Stir in lime juice and adjust seasoning with salt and pepper.
5. Garnish with fresh cilantro and avocado slices before serving.

Southwest Pinto Bean and Corn Soup is a fiesta in a bowl, combining smoky, spicy, and sweet flavors in perfect harmony. It’s a crowd-pleaser that’s simple to make, wholesome, and packed with vibrant ingredients that will keep you coming back for more.

Creamy White Bean and Spinach Soup

Creamy White Bean and Spinach Soup is a velvety, nourishing dish that combines the mild flavors of cannellini beans with the freshness of baby spinach. Enhanced with garlic, onions, and a touch of plant-based cream, this soup offers a satisfying yet light meal that’s both comforting and easy to prepare.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 4 cups vegetable broth
• 2 cans (14 oz each) cannellini beans, drained and rinsed
• 3 cups fresh baby spinach
• 1/2 cup unsweetened plant-based cream (e.g., cashew or oat)
• Salt and pepper, to taste
• Optional garnish: red pepper flakes and fresh parsley

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add garlic, oregano, and basil, cooking for 1 minute until fragrant.
3. Stir in the vegetable broth and cannellini beans. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender to partially blend the soup, creating a creamy texture while leaving some chunks.
5. Stir in the spinach and cook until wilted, about 3 minutes. Add the plant-based cream and season with salt and pepper.
6. Garnish with red pepper flakes or parsley before serving.

This Creamy White Bean and Spinach Soup is a luxurious yet simple dish that brings comfort and nourishment to your table. It’s perfect for a light lunch or as a starter, offering a smooth, savory experience that everyone will enjoy.

Curried Sweet Potato and Lentil Soup

Curried Sweet Potato and Lentil Soup is a vibrant, aromatic dish that combines the sweetness of roasted sweet potatoes with the warmth of curry spices. The addition of protein-rich lentils makes this soup hearty and filling, while coconut milk adds a creamy, indulgent touch. It’s a great option for meal prep or a cozy dinner.

Ingredients:

• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 1 cup red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until fragrant, about 5 minutes.
2. Stir in curry powder and turmeric, cooking for 1 minute to toast the spices.
3. Add the lentils, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils and sweet potatoes are tender.
4. Blend the soup until smooth using an immersion blender, or leave it chunky if preferred. Stir in the coconut milk and lime juice.
5. Season with salt and pepper, and garnish with fresh cilantro before serving.

This Curried Sweet Potato and Lentil Soup is a delightful harmony of sweet and savory flavors. Its creamy texture and rich aroma make it an irresistible option for both casual meals and special occasions.

Mediterranean Lemon Chickpea Soup

Mediterranean Lemon Chickpea Soup, inspired by traditional Greek avgolemono, is a light and zesty dish bursting with fresh flavors. With chickpeas as the star ingredient, this soup is balanced with a hint of lemon, garlic, and herbs for a refreshing yet satisfying meal that’s easy to make.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp dried dill
• 1/2 tsp dried oregano
• 4 cups vegetable broth
• 1 can (14 oz) chickpeas, drained and rinsed
• 1/2 cup orzo or rice (optional)
• Juice and zest of 1 large lemon
• 2 cups fresh spinach
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in dill and oregano, cooking for 1 minute.
3. Add the vegetable broth, chickpeas, and orzo or rice, if using. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in the lemon juice, zest, and spinach. Cook for an additional 2-3 minutes until the spinach is wilted.
5. Season with salt and pepper. Garnish with fresh parsley and serve hot.

Mediterranean Lemon Chickpea Soup is a zesty, uplifting dish that brings sunshine to your table. Its bright flavors and wholesome ingredients make it a wonderful choice for a light, healthy meal any time of year.

Roasted Red Pepper and White Bean Soup

Roasted Red Pepper and White Bean Soup is a creamy, smoky, and vibrant dish that’s as delicious as it is visually stunning. The sweetness of roasted red peppers blends seamlessly with the velvety texture of white beans, creating a comforting yet sophisticated soup that’s perfect for any occasion.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 2 cans (14 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 tsp smoked paprika
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the roasted red peppers, cannellini beans, vegetable broth, and smoked paprika. Bring to a simmer and cook for 10 minutes.
3. Blend the soup until smooth using an immersion blender or regular blender.
4. Stir in balsamic vinegar and season with salt and pepper to taste.
5. Garnish with fresh basil before serving.

This Roasted Red Pepper and White Bean Soup is a bowl of cozy elegance. Its rich, smoky flavors make it an excellent starter or main course. Pair it with crusty bread for a delightful and satisfying meal.

Carrot Ginger and Lentil Soup

Carrot Ginger and Lentil Soup is a vibrant, nutrient-packed dish that’s perfect for brightening up your day. With the natural sweetness of carrots, the zing of fresh ginger, and the heartiness of red lentils, this soup is as flavorful as it is healthy. It’s a simple, one-pot wonder ideal for any meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 5 large carrots, peeled and sliced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Juice of 1 orange (optional)
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the ginger and cumin, cooking for 1 minute until fragrant.
3. Add carrots, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until carrots and lentils are tender.
4. Blend the soup until smooth using an immersion blender or regular blender.
5. Stir in coconut milk and orange juice, if using. Season with salt and pepper.
6. Garnish with parsley or cilantro before serving.

This Carrot Ginger and Lentil Soup is a perfect balance of sweet, savory, and spicy flavors. It’s easy to make, incredibly nutritious, and perfect for a light lunch or dinner on cooler days.

Smoky Black-Eyed Pea and Collard Green Soup

Smoky Black-Eyed Pea and Collard Green Soup is a soulful, comforting dish inspired by Southern cuisine. With tender black-eyed peas, hearty collard greens, and a touch of smoky paprika, this soup is as nourishing as it is flavorful. It’s a perfect meal for any time of year.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 4 cups vegetable broth
• 2 cans (14 oz each) black-eyed peas, drained and rinsed
• 3 cups chopped collard greens (or kale)
• 1 can (14 oz) diced tomatoes
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in smoked paprika and thyme, cooking for 1 minute to release the flavors.
3. Add vegetable broth, black-eyed peas, collard greens, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Stir in apple cider vinegar and season with salt and pepper.
5. Serve hot with cornbread on the side.

Smoky Black-Eyed Pea and Collard Green Soup is a hearty, soulful dish that’s full of flavor and nourishment. Its rich, smoky aroma and tender ingredients make it a comforting meal for family and friends to enjoy.

Golden Turmeric Chickpea Soup

Golden Turmeric Chickpea Soup is a vibrant, healing bowl of goodness packed with anti-inflammatory turmeric, protein-rich chickpeas, and creamy coconut milk. This soup is not only visually stunning with its golden hue but also loaded with nutrients, making it a comforting and healthful option for any meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in turmeric, cumin, coriander, and cayenne. Cook for 1 minute to toast the spices.
3. Add chickpeas and vegetable broth, bringing the mixture to a simmer. Cook for 15 minutes.
4. Stir in coconut milk and lemon juice, and season with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

Golden Turmeric Chickpea Soup is a comforting and restorative dish perfect for when you need a little extra warmth and nourishment. Its creamy texture and earthy spices create a deliciously satisfying meal that’s as good for your soul as it is for your body.

Miso Mushroom and Bean Soup

Miso Mushroom and Bean Soup is a fusion of umami-rich miso and hearty beans, creating a uniquely flavorful and satisfying meal. With tender mushrooms, white beans, and a savory miso broth, this soup is both comforting and packed with plant-based protein. It’s perfect for a quick lunch or a light dinner.

Ingredients:

• 1 tbsp sesame oil
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 can (14 oz) white beans (e.g., cannellini or navy beans), drained and rinsed
• 2 green onions, sliced
• 1 sheet nori, shredded (optional)
• Salt and pepper, to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant, about 5 minutes.
2. Add mushrooms and cook until softened, about 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Whisk miso paste with a small amount of hot broth in a bowl, then stir it into the soup.
5. Add white beans and simmer for 5 minutes.
6. Garnish with green onions and shredded nori before serving.

Miso Mushroom and Bean Soup is a beautifully balanced dish combining the richness of miso with the heartiness of beans. It’s a comforting bowl full of umami flavors that’s perfect for when you crave something light yet satisfying.

Lentil and Tomato Coconut Soup

Lentil and Tomato Coconut Soup is a rich and creamy dish with a hint of spice, combining tender red lentils with tangy tomatoes and the lusciousness of coconut milk. This soup is a quick, one-pot wonder that’s perfect for a satisfying, flavorful meal on busy days.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground coriander
• 1 tsp curry powder
• 1/2 tsp red chili flakes (optional)
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in coriander, curry powder, and chili flakes. Cook for 1 minute to toast the spices.
3. Add lentils, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are tender.
4. Stir in coconut milk and lime juice. Season with salt and pepper.
5. Garnish with fresh cilantro before serving.

Lentil and Tomato Coconut Soup is a vibrant, creamy, and flavorful dish that’s as nourishing as it is delicious. Its bold flavors and rich textures make it a go-to option for an easy yet impressive plant-based meal.

Note: More recipes are coming soon