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+ servings

White Bean and Potato Soup with Lemon and Dill.

A delicious and comforting white bean soup made with lemon and dill.
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Keyword vegan potato soup, white bean soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 199 kcal
Author Kelly Roenicke


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 4 cups vegetable broth
  • 3 Yukon Gold potatoes peeled and cubed
  • 2 garlic cloves minced
  • 2 teaspoons dried dill
  • 15 ounces navy beans rinsed and drained
  • 3/4 cup non-dairy milk or regular milk if you are not vegan
  • Juice of a half of a lemon
  • Salt and pepper to taste


  1. In a large saucepan, cook onion in olive oil until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
  2. Stir in the beans. Blend soup with hand blender, but not too well, there should still be chunks of potato. 

  3. Add lemon juice and stir, then add non-dairy milk. Cook over low heat for 5 minutes or until heated through (do not boil).

Recipe Notes

Store leftovers in the refrigerator for up to 5 days.

I think freezing this soup may negatively affect the texture.

Nutrition Facts
White Bean and Potato Soup with Lemon and Dill.
Amount Per Serving
Calories 199 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 651mg28%
Potassium 702mg20%
Carbohydrates 34g11%
Fiber 10g42%
Sugar 3g3%
Protein 9g18%
Vitamin A 415IU8%
Vitamin C 12.1mg15%
Calcium 124mg12%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.