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white bean potato soup with lemon

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 light, simple
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 199 kcal

Ingredients

  • 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

Instructions

  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

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.

Nutrition Facts
White Bean and Potato Soup with Lemon and Dill.
Amount per Serving
Calories
199
% Daily Value*
Fat
 
3
g
5
%
Sodium
 
651
mg
28
%
Potassium
 
702
mg
20
%
Carbohydrates
 
34
g
11
%
Fiber
 
10
g
42
%
Sugar
 
3
g
3
%
Protein
 
9
g
18
%
Vitamin A
 
415
IU
8
%
Vitamin C
 
12.1
mg
15
%
Calcium
 
124
mg
12
%
Iron
 
4.8
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.