Summer white bean soup

A summer white bean soup is an amazing soup with lots of vegetables and even potatoes. Do you love turnips? Serve as lunch or meal with some bread.

1 hours 30 minutes 6 people Soup
Summer white bean soup


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  • 200 gram (dried) white beans 
  • 300 gram smoked bacon lardons (you can also skip those and add more salt or a vegetable stock cube for a vegetarian version)
  • 4 medium-sized waxy potatoes
  • 3 carrots
  • 5 turnips
  • 2 celery stalks
  • 2 sprigs of rosemary
  • 1 garlic clove
  • butter
  • 1,5 liter vegetable stock
  • pepper and salt to taste
Summer white bean soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • potato peeler
  • large pan with lid
  • wooden spoon


1 hours 30 minutes 6 people Soup

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Preparation -- 15 minutes

Note: if you're using dried beans you need to soak them at least 12 hours in cold water.

Make sure the dried beans are soaked overnight. Peel the potatoes and divide into not too thick (half) slices. Peel the turnips and divide into wedges.

Also peel the carrots and divide into slices, not too thin but also not too thick. Rinse the celery stalks, use the stalks and the leaves and coarsely chop them. Peel and finely chop the garlic clove. 

Summer white bean soup
Summer white bean soup

Finishing the summer white bean soup -- 45 minutes

Heat a knob of butter in a large pan and cook the bacon for a few minutes. Add turnips, carrot, potato and garlic cook for another few minutes. Add white beans along with 1,5 liter vegetable stock and sprigs of thyme and bring to a boil.

Turn down the heat as soon as the soup starts to boil. Let it simmer for about an hour, add celery stalks and leaves after about half an hour, if you'll add them too soon they'll become mushy.

As soon as the beans have softened enough, the soup is done. Remove rosemary sprigs and season the soup with pepper and salt. Serve with bread for a lovely lunch or meal. Enjoy!

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