Overhead view of white bean vegetable soup with maple in light grey bowls with spoons and lemon garnish

Maple White Bean Vegetable Soup

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4-6 1x
  • Category: Soups
  • Method: Stovetop


This summery white bean vegetable soup is loaded with flavor and has a special ingredient: yep, you guessed it…maple syrup! A touch of maple syrup pairs perfectly with white beans, poblano peppers, fresh herbs and a variety of fresh vegetables. Perfect for an easy, delicious weeknight dinner.



  • 4 tbsp vegan butter
  • 1 yellow onion, diced
  • 1/4 cup minced poblano pepper
  • 4 cloves garlic, minced
  • 1 1/4 cups diced potatoes
  • 1 ¼ cups diced yellow squash
  • 1 ¼ cups diced zucchini
  • 1 cup celery, sliced thinly
  • 1 cup green beans (frozen or fresh), sliced in thirds
  • 1 cup diced carrot
  • ½ cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh cilantro
  • 1 ¾2 tsp fine sea salt
  • 1/2 tsp red pepper flakes
  • 56 cups low sodium vegetable broth
  • ¼ cup Coombs Maple Syrup
  • 2 tbsp tomato paste
  • 2  tbsp freshly squeezed lemon juice
  • 1 15 oz can cannellini beans, drained 
  • 1 15 oz can pinto beans, drained
  • 6 cups fresh spinach


  1. Heat large stock pot over medium and add butter. 
  2. Add onions and sauté for 3-5 minutes, until slightly softened. Add poblano pepper and garlic and continue to cook for 5 minutes, stirring often. 
  3. Add potatoes, squash, zucchini, celery, green beans, carrots, parsley, cilantro, sea salt, and red pepper flakes. Stir well and cook for 3-5 minutes.  
  4. Add broth, maple syrup, tomato paste, and lemon juice and bring to a boil. Reduce heat to medium low, cover with lid and let simmer for 30 minutes.  
  5. Add beans and spinach. Cook over medium low heat for another 10-15 minutes until greens have slightly wilted. Taste and adjust spices if necessary.