Spring Soup — Vegan Spring Vegetable Soup with White Beans (One-Pot, 40 Minutes)

Quick Facts

Time: 40 minutes • Yield: 5 medium bowls • Skill: Easy • Method: One-pot stovetop • Diet: Vegan, DF, GF (with GF stock)

Introduction

Spring Soup is the answer when you want something light yet satisfying: a bowl brimming with asparagus, leeks, peas, tender red potatoes, and creamy white beans in a savory, herb-flecked broth. On busy nights or lazy Sundays, it can be hard to find a soup that feels seasonal without being heavy; this one threads the needle with fresh produce and clean flavors that still fill you up. You get a delicate, golden broth that tastes of leeks and dill, a little sweetness from carrots and peas, and just enough body from potatoes and cannellini beans to make every spoonful comforting. If you’re cooking for a family, meal-prepping lunches, or just craving a bright, budget-friendly pot that comes together fast, this is your weeknight-friendly, market-inspired soup.

Looking for more bowls like this? Browse our Spring Soup Recipes for fresh, veggie-forward ideas.

Why You’ll Love It

• Weeknight-easy: one pot, minimal prep, clear timing.
• Flexible: swap in spinach, kale, celery, or sugar snap peas.
• Balanced flavor: delicate broth, sweet carrots, fresh dill, gentle savoriness.
• Great leftovers: the flavors bloom in the fridge and reheat beautifully.

Ingredients

• 2 leeks (white & pale green parts only), thinly sliced
• 2 medium carrots, diced small
• 2–3 medium red potatoes, ½-inch cubes
• 6 cups low-sodium vegetable stock
• 1 bunch asparagus, trimmed and cut 1–1½ inches
• 1 cup green peas (fresh or frozen)
• 1 (15-oz) can cannellini beans, rinsed and drained
• 2–3 Tbsp fresh dill, chopped (plus more for serving)
• 1 Tbsp white miso (or salt to taste if not using)
• Freshly ground black pepper, to taste
• Extra-virgin olive oil (optional finish)

What each ingredient does:
Leeks: sweet allium base. Carrots: gentle sweetness and color. Red potatoes: body without heaviness. Stock: savory backbone. Asparagus: peak-spring crunch. Peas: pops of sweetness. Cannellini beans: creamy protein. Dill: fresh herbal lift. White miso: umami depth. Pepper: subtle heat. Olive oil: silky finish.

Must-have vs. flexible: Must-have: stock, leeks/onion, potatoes, asparagus, white beans. Flexible: peas, dill, miso (use salt if omitting), carrots.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: No leeks? Use 1 medium onion or 3–4 scallions (whites).
• Veg: Replace peas with sugar snaps or green beans; sub baby spinach for dill-forward vibes.
• Starch: Swap red potatoes with Yukon Gold; keep pieces small for quick cooking.
• Beans: Great Northern or navy beans work fine.
• Diet swaps: It’s dairy-free; keep the finish olive-oil based.
• Gluten-free: Use GF stock; everything else is naturally GF.
• Budget/time savers: Frozen peas, prechopped mirepoix, boxed stock.

Equipment Notes

A 5–6 qt heavy pot or Dutch oven keeps heat steady and prevents mushy veg. A small bowl is useful for thinning miso before adding. A thin, flexible spatula helps stir without breaking asparagus tips. If your pot is smaller, add stock gradually.

Step-by-Step

1. Prep the aromatics (2–3 min): Slice leeks into thin half-moons and rinse well to remove grit—clean leeks mean a clean-tasting broth.
2. Start the base (5–6 min): Add leeks and diced carrots to a large pot over medium heat with a splash of stock (or a little oil if preferred). Cook until the leeks turn glossy and fragrant; this builds sweetness without browning.
3. Add body (8–10 min): Stir in cubed red potatoes and pour in stock. Bring to a boil, then reduce to a lively simmer until potatoes are just tender—edges yield to a fork but centers stay intact.
4. Layer spring veg (3–5 min): Add asparagus, peas, and cannellini beans. Return to a gentle simmer until asparagus is bright green and crisp-tender.
5. Finish & balance (1–2 min): Whisk miso with warm water in a small bowl to dissolve, then stir into the pot off the heat. Add chopped dill, pepper, and a splash of olive oil if you like.
6. Taste & adjust: Add salt only after miso; brighten with more dill or a squeeze of lemon if desired. Rest 2 minutes so flavors settle.

Doneness cues: Asparagus bright green with a little snap; potatoes tender but not crumbling; broth aromatic and lightly herby.

Make-Ahead, Storage & Reheating

• Make-ahead: Slice leeks and carrots; cube potatoes and store in water up to 24 hours; trim asparagus.
• Fridge: 3–4 days in sealed containers. Potatoes soften; beans get creamier.
• Freeze: Up to 3 months; blanch asparagus 30 seconds before adding for best texture.
• Reheat: Warm gently on the stovetop; add a splash of stock or water and a pinch of dill to revive.

How to Lighten / Make It Creamy

• Lighten further: Add more peas and asparagus, reduce potatoes by one third.
• Creamy version: Blend 1–2 ladles of soup (mostly beans and potatoes) and stir back in off heat; or whisk in a spoonful of unsweetened oat yogurt. Temper any creamy add-ins to avoid splitting.

Toppings, Garnishes & Finishes

Crunch with toasted breadcrumbs or pepitas; fresh lift from dill, parsley, or chopped scallions; tang with a squeeze of lemon. A drizzle of extra-virgin olive oil at the end adds gloss and roundness.

Sides & Pairings

Serve with warm crusty bread or garlic-rubbed toast. Pair with a simple arugula salad or shaved fennel with lemon. Sparkling water with citrus or a light herbal tea keeps things bright.

Scaling the Recipe

Double in a 7–8 qt pot; add asparagus in waves to avoid overcooking. For half-batches, reduce stock gradually so the ratio of veg to broth stays balanced. Cool large batches quickly in shallow containers.

Nutrition & Dietary Notes

Beans provide plant protein and fiber; potatoes add potassium and energy. This soup is naturally free of dairy and can be gluten-free with the right stock.

Troubleshooting

• Too salty? Add water or unsalted stock; a potato cube can absorb some salinity; finish with lemon and dill.
• Too bland? Add salt after miso, a grind of pepper, and fresh dill; simmer 1 minute.
• Too watery? Simmer 3–5 minutes uncovered or blend a ladle and return.
• Veg overcooked? Add a handful of fresh peas or herbs at the end for pop and texture.

FAQs

Can I use frozen veggies? Yes—frozen peas are perfect; add at the end.
Best bean swap? Great Northern or navy beans keep the texture right.
How do I keep potatoes from getting mushy? Simmer gently and cut evenly.
Can I make it gluten-free? Use certified GF stock; everything else is naturally GF.
How long does it keep? 3–4 days chilled; up to 3 months frozen.

Variations

• Lemony Herb: Finish with lemon zest/juice and parsley.
• Spicy Spring: Add a pinch of red pepper flakes with the leeks.
• Creamy Parmesan-Style: Blend a ladle of soup and stir back (or finish with a dairy-free parmesan-style sprinkle).

Chef Notes / Test Kitchen Tips

Salt in stages—after the miso—to keep flavors balanced. Cut potatoes small so they cook in the same window the asparagus needs. Add delicate veg last and pull the pot off heat as soon as they turn bright.

Conclusion

This Spring Soup brings the market into your kitchen in one easy pot—light, fresh, and genuinely satisfying. It keeps well for a few days, so ladle it into containers for effortless lunches. When you make it, leave yourself a note about your favorite add-ins so next week’s pot is even better.

If you loved this, you’ll find plenty of cozy options in our Soup Recipes hub.