Creamy White Bean Soup Recipe

Name: Creamy White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried white bean; 1 tablespoon canola oil; 3 carrots, sliced; 2 stalks celery, sliced; 2 red potatoes, diced; 1 onion, diced; 2 garlic cloves, minced; 3 chicken stock cubes; 1 ½ cups skim milk; ½ cup cold water; ¼ cup plain flour

Servings: persons

1 cup dried white bean
1 tablespoon canola oil
3 carrots, sliced
2 stalks celery, sliced
2 red potatoes, diced
1 onion, diced
2 garlic cloves, minced
3 chicken stock cubes
1 ½ cups skim milk
½ cup cold water
¼ cup plain flour

1
Soak the beans overnight.
2
Drain and place in a pot with fresh water and cook for 1 1/2 hours or until tender.
3
Drain and set aside.
4
Saute the vegetables in the oil until tender.
5
Add the stock cubes, beans and enough water to just cover the vegetables.
6
Simmer for 20 minutes or until the vegetables are tender.
7
Add more water as needed.
8
Taste the soup.
9
Add salt and pepper to taste.
10
Pour in the milk.
11
In a jar combine the water and flour.
12
Shake vigorously until the flour is dissolved.
13
Pour into the soup.
14
Stir frequently, until soup thickens.
15
Add additional water if necessary to thin the soup to the consistency you prefer.
16
Serve hot.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dried white bean, 1 tablespoon canola oil, 3 carrots, sliced, 2 stalks celery, sliced, and more.

Yes, Creamy White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy White Bean Soup

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