Creamed White Bean Bisque (Vegetarian and Vegan)

Creamed White Bean Bisque (Vegetarian and Vegan)

Adapted for VitaClay from Weight Watchers. 

Suitable for all Vitaclay Models.

Image Courtesy of Taste Inspired's Blog.

I love creamy, thick soups. They are so satisfying and filling, and the velvety texture just makes me want to eat more of it. With this soup, the ÔÇťcreaminessÔÇŁ comes from beans, so I have no guilt eating as much as IÔÇÖd like--the more I eat, the longer I stay full!

If you donÔÇÖt blend this soup it has a completely different, chunky outcome, so itÔÇÖs really like 2 soup recipes in one! Make a big batch and eat the chunky version one night, then blend it up the next day for a totally new experience! ItÔÇÖs great in a thermos at work, or you can heat it up at your desk using the VitaClay personal slow cooker and yogurt maker.

The more you puree this soup the better the texture becomes. Round out this easy meatless soup with a green salad, or even add a few bacon bits to boost the satiety levels and add a salty crunch.



  • 2 T plus 2 t coconut oil
  • 2 ┬Ż c chopped carrot, onion, and celery blend
  • 2 T minced fresh garlic
  • 4 c broth
  • 2 ┬Ż c water
  • 12 oz dried navy beans or other white beans
  • ┬Ż t salt
  • 2 thyme sprigs
  • 1 bay leaf
  • ┬Ż cup coconut cream


  1. The night before, soak dry beans in a bath of water, salt and whey, lemon juice or vinegar.
  2. Before cooking, drain and rinse beans.
  3. (Optional step) Heat 2 teaspoons of the oil in a medium skillet over medium-high. Add the celery blend to the skillet, and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the garlic; cook, stirring occasionally, until tender and fragrant, about 2 minutes.
  4. Combine all ingredients except half & half in VitaClay.
  5. Cover, seal and cook on stew/fast until the beans are tender, about 1 hour. Remove and discard the thyme sprigs and bay leaf.
  6. Blend the bean mixture with an immersion blender until smooth, 1 to 2 minutes.
  7. Stir in half-and-half.
  8. Divide the soup among 6 bowls and drizzle with a bit of olive oil or a dollop of sour cream for garnish.

PER SERVING:(serving size 1 ┬Ż cups soup and 1 tsp oil): Calories 312; Fat 10.3g (sat 2.8g, mono 5.8g, poly 1.2g); Protein 13g; Carb 41g; Fiber 15g; Sugars 5g; Chol 9mg; Iron 3mg; Sodium 327mg Calc 129mg.


Leave a comment

Comments will be approved before showing up.

News & Updates