As you probably know by now, I am a big bean girl. Yes, I love beans in general, but what I really mean is I love BIG beans like butter beans and fava beans. But for this Turmeric & Ginger White Bean Soup, I decided to let small beans have their time in the spotlight!
I love this soup because it’s bright, fresh, zesty and so satisfying. The small beans allow for every spoonful to have plenty of texture. Plus, I love to take some beans out of the soup, smash them and then add them back in for a bit of natural creaminess.
But in all honesty, you can make this soup with any bean! That’s the beauty of this recipe — it’s a love letter to all beans, not just small ones. If you love a good plant-based soup, this recipe is for you.
Table of contents
The ingredients for this plant-based bean soup
This soup is packed with flavor and nutrients. The fresh turmeric and ginger bring acidity and a bit of spice while the white beans level everything out with starchiness and creaminess. I love how complex this soup is without being overly complicated to make. And the best part is, you’ll feel great after eating it. Here’s everything you’ll need:
- 1 pound dried white beans, any variety, or 4 (15-ounce) cans of white beans, any variety
- 1/2 cup extra-virgin olive oil
- 1 large red onion, chopped into 1-inch chunks
- 1/4 cup fresh ginger, peeled and thinly sliced into matchstick pieces
- 1/4 cup fresh turmeric, peeled and thinly sliced into matchstick pieces (see note)
- 2 small Birdseye chilies, sliced
- Diamond Crystal kosher salt
- 1 lime for zest and juice
- 6 garlic cloves grated
- 1 teaspoon nigella seeds, crushed with a mortar and pestle
- 4 cups vegetable stock
- 4 cups water
FOR SERVING
- Toasted sweetened coconut flakes
- Fresh cilantro
- Steamed white or brown rice
Note: If you don’t have fresh turmeric, two teaspoons of dried turmeric will work here, too.
What are nigella seeds?
Nigella seeds are magical. These little black seeds may not look like much, but they pack so much flavor. Typically used in Middle Eastern, Indian and North African cuisine, nigella seeds add depth and savoriness to dishes. They have a peppery and nutty flavor, making it a great pairing with root vegetables.
I love nigella seeds in this recipe because they add an extra element of depth that otherwise would not be there. If you can get your hands on them, I would not skip them in this soup! You will most likely be able to find them wherever you get your spices, like at specialty grocery stores and some supermarkets.
If you can’t find nigella seeds, a solid substitution for this recipe is black sesame seeds. They won’t have the same peppery quality as nigella seeds, but they will bring a similar nuttiness that makes this soup so addicting. Add a few extra cracks of fresh black pepper and you’ll be good to go!
Why smash the beans in this soup?
When the soup is simmering and the beans get soft, this recipe calls for you to take some of the beans out and smash them in a separate bowl, then add them back to the soup.
The reason for this is quite simple: it thickens the soup and adds creaminess without an added ingredient!
I love this trick for this particular bean soup, but it’s a hack that I use for many other soups. Pro tip: If you’re looking to add creaminess to a plant-based soup, smashed beans are always a great option.
How to serve this turmeric ginger soup
Serving this bean soup is the fun part, believe it or not. My preferred way is over white or brown rice with a bit of lime, cilantro and shaved coconut on top. These extra ingredients really pull the whole dish together to make it a filling and ultra-interesting meal. Here are some more topping ideas:
- Unsalted cashews or peanuts, halved
- A dollop of vegan greek yogurt or cashew cream for extra creaminess
- A small drizzle of sesame oil
- Fried garlic slices
Looking for more soup recipes?
Winter is ending, but that doesn’t mean soup season is!
And that’s everything for this Turmeric & Ginger White Bean Soup!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Turmeric & Ginger White Bean Soup
Equipment
- 1 large Dutch oven or stock pot
Ingredients
- 1 pound dried white beans, any variety or 4 (15-ounce) cans of white beans, any variety
- 1/2 cup extra-virgin olive oil
- 1 large red onion chopped into 1-inch chunks
- 1/4 cup fresh ginger peeled and thinly sliced into matchstick pieces
- 1/4 cup fresh turmeric peeled and thinly sliced into matchstick pieces (*see note)
- 2 small Birdseye chilies sliced
- Diamond Crystal kosher salt
- 1 lime for zest and juice
- 6 garlic cloves grated
- 1 teaspoon nigella seeds crushed with a mortar and pestle
- 4 cups vegetable stock
- 4 cups water
For serving
- Toasted sweetened coconut flakes
- Fresh cilantro
- Steamed white or brown rice
Instructions
- If you are using dried beans, soak them in water for 6-24 hours before beginning this recipe. When you are ready to begin, drain the beans and set aside.
- If you are using canned beans, drain and rinse them well, then set aside.
- Set a large Dutch oven or stock pot over medium heat. Add the olive oil and let it heat up for a few minutes.
- Add the onion, ginger, turmeric, and chilies and season with a liberal sprinkle of salt. Going from the top to the bottom of the lime, remove four peels. Slice them thinly to match the matchstick slices of the ginger, and add them to the pot as well. Stir and let this cook down for 5-7 minutes, or until the onion is softened and the whole pot is taking on the yellow turmeric hue.
- Add in the garlic cloves and cook another 3-4 minutes or until you can no longer see any raw garlic. Add in the crushed nigella seeds. Cook for another 1-2 minutes.
- Add in the beans and stir to coat them in the vegetables, they should take on the yellow turmeric hue rather quickly. Season with a big pinch of salt and then add the vegetable stock and the water.
- Bring this to a simmer, and let the whole pot simmer for 40 minutes to an hour. If you are using dried beans, check at the 40-minute mark for doneness.
- When the beans are soft enough to be mashed, scoop out 2 cups of the beans into a small bowl or measuring cup. Mash them up with a wooden spoon or spatula, and then add them back into the rest of the soup. This thickens the soup without adding anything else!
- Season with salt to taste.
- When the beans are done (or if you are using canned beans, when the soup has been simmering for just about an hour), remove the pot from the heat. Squeeze in the juice from the peeled lime.
- To serve, portion into bowls and garnish with toasted coconut flakes and cilantro. Serve with rice!
I made the Ginger & Tumeric White Bean Soup today. It is excellent! Only change was I substituted the Nigella seeds for oregano & black pepper. Highly recommend!
So so glad you enjoyed! And great sub idea, thank you for sharing it. I know others will find it helpful!
wowww i put some mustard greens from my garden and it’s delicious!! thank you for the recipe!
Ahhh I’m so happy you liked it! It’s one of my favorites 🙂