Buffalo White Bean Soup
This is a weeknight soup that tastes like it simmered all day: tender white beans, a classic veggie base, and that signature buffalo tang. It’s satisfying without being heavy, and a great “big pot” recipe—serves 4–6 depending on bowl size.
Equipment
- Stockpot or Dutch oven
- Chef’s knife + cutting board
- Measuring Cups & Spoons
- Wooden Spoon or Spatula
Ingredients
Canned + Broth:
- 2 cans white beans drained and rinsed
- ½ cup buffalo sauce vegan & dairy-free
- 4 cups vegetable broth
Vegetables + Aromatics:
- 1 onion diced
- 2 stalks celery sliced
- 2 carrots sliced
- 2 garlic cloves minced
Seasoning:
- Salt to taste
- Black pepper to taste
Instructions
Soften the Aromatics Until Sweet:
- In a stockpot over medium heat, sauté the onion, celery, and carrots for 6–8 minutes, stirring often, until the onion turns translucent and the veggies look glossy and slightly softened. Don’t rush this—this is where the soup builds its cozy, savory base.
Bloom the Garlic for Aroma:
- Add the minced garlic and cook 30–60 seconds, just until it smells fragrant and mellow. Keep it moving so it doesn’t brown, which can make the soup taste bitter.
Simmer and Build Body:
- Stir in the white beans, vegetable broth, and buffalo sauce, then bring to a gentle boil and drop to a low simmer for 12–15 minutes. You’ll know it’s ready when the carrots are fork-tender and the broth tastes blended and rounded, not sharp.
Finish and Balance:
- Taste, then season with salt and black pepper until the buffalo flavor feels punchy but balanced. Serve hot while it’s steamy and aromatic—if it gets too spicy, a small splash of broth will calm it without dulling the flavor.
Nutrition
Serving: 1bowlCalories: 212kcalCarbohydrates: 40gProtein: 13gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.05gSodium: 1891mgPotassium: 850mgFiber: 9gSugar: 5gVitamin A: 5606IUVitamin C: 4mgCalcium: 132mgIron: 5mg
Tried this recipe?Let us know how it was!