White Bean Soup

White Bean Soup

One of the first recipes I made for my husband after we were married was vegetable soup. And I managed to burn it! Thankfully, with much practice, I’ve greatly improved my soup game. White bean soup is one of our favorite meatless meals. Serve it with a warm baguette, a plate of soft cheeses and crudités with your dip of choice for a super easy week night dinner. The recipe includes cooking instructions below for stove top, Instant Pot or in the slow cooker. I highly recommend making a double batch and freezing it in deli containers.

White Bean Soup

Prep Time 20 minutes
Servings 8


  • Instant Pot (optional)
  • Slow cooker (optional)


  • 1 lb. Small White Beans soaked overnight (unless making in an Instant Pot)
  • 1 medium Onion diced
  • 2 tablespoons Olive oil
  • 1/4 c. Tomato paste
  • 1 teaspoon Turmeric
  • 2 teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon Harissa
  • 8 cups Water
  • 2 Russet Potatoes peeled and quartered
  • 1/4 cup Cilantro chopped


  • Instructions
  • In a large pot, heat olive oil over medium heat. Add onion and sauté 4-5 minutes until translucent.
  • Add tomato paste, turmeric, salt, pepper and harissa. Sauté 1 minute.
  • Add water and beans, stir and scrape up any browned bits that are stuck to the pot.
  • Cover and bring to a boil.
  • Reduce heat to low and simmer for 45 minutes. Add more water 1 cup at a time if soup becomes too thick.
  • Add the potatoes and simmer for 15-20 minutes or until the potatoes are cooked through.
  • Add the chopped cilantro and stir incorporate.

Instant Pot Instructions

  • Follow steps 1-3 in the Instant Pot.
  • Set the pot to Off/Keep Warm
  • Close the pot and set it for 15 minutes on manual.
  • NPR 10 minutes, then QPR or just NPR.


You can also make it in a slow cooker by combining all the ingredients in the crock and setting it on low for 8-10 hours. I also highly recommend making a double batch and freezing it in deli containers.

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