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white bean potato soup with lemon

White Bean and Potato Soup with Lemon and Dill.

Kelly Roenicke
A delicious and comforting white bean soup made with lemon and dill.
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 199 kcal


  • 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
  • ¾ cup non-dairy milk or regular milk if you are not vegan
  • Juice of a half of a lemon
  • Salt and pepper to taste


  • 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.
  • Stir in the beans. Blend soup with hand blender, but not too well, there should still be chunks of potato. 
  • Add lemon juice and stir, then add non-dairy milk. Cook over low heat for 5 minutes or until heated through (do not boil).


Serving size is about one cup.
Store leftovers in the refrigerator for up to 5 days.
I think freezing this soup may negatively affect the texture.


Calories: 199kcalCarbohydrates: 34gProtein: 9gFat: 3gSodium: 651mgPotassium: 702mgFiber: 10gSugar: 3gVitamin A: 415IUVitamin C: 12.1mgCalcium: 124mgIron: 4.8mg
Keyword light, simple
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