Healthy and flavorful come together in this deliciously cozy southern style Vegan “Ham” Green Bean Potato Soup.  Tasty green beans, hearty potatoes, and protein-backed cannellini beans are the star of the show in this rich, savory, and flavorful dish that is sure to please. You won’t believe how easy it is to make this tasty dish! The whole family will be singing your praises with every bite!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

Mom and I converted this savory southern dish to Whole Food Plant Based and never missed a beat! It is savory! It is hearty! It is perfectly delicious! You won’t believe how good it is! I think we even surprised ourselves.

Green Beans

Please take time to review the recipe notes as green beans are one of those foods where there are a wide variety of opinions on how tender the green beans should be, and we want to ensure that your dish comes out perfect . . . perfect just for you.

Our family is pretty diverse when it comes to green bean tenderness, so it is definitely something you want to consider when you are approaching this dish.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Savory Dish

This dish is so savory. It took Mom and I several kitchen tests to get the flavor just right as the broth flavor is super important with this dish as most broths are, but this one is particularly important as we were trying to duplicate the savoriness that mimics ham.

I think we accomplished this with the tamari, liquid smoke, and ume plum vinegar. Although the ume plum vinegar is optional, if you have it on hand use it.

Don’t worry thinking that if you buy it, you will only be using it for this dish, we have a good number of recipes that use it. It is inexpensive and has amazing flavor.

Delicious Ume Plum Recipes:

• Oil Free Catalina Dressing
• Vegan Broccoli Cheese Soup
• Vegan Yum Yum Dressing
• Nut Free Vegan Nacho Cheese Sauce
• Creamy Smoky Butternut Squash Soup

I’ll let Mom tell you more!

Hi!  Robin here!

I used to make the traditional Ham Green Beans and Potatoes dish the week after Easter from left-over ham.  I don’t miss ham at all.  This Whole Food Plant Based conversion is every bit as delicious as the traditional, and it is so healthy for you.  We ate it up like nobody’s business.

We hope you give this recipe a try, we would love to hear from you.

Products Used:

• Ceramic/enamel lined Dutch oven, or similar large stock pot.

Vegan “Ham” Green Bean Potato Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes
• Total Time: 50 Minutes
• Yield: 4 Servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American, Southern

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Description

Healthy and flavorful come together in this deliciously cozy southern style Vegan “Ham” Green Bean Potato Soup.  Tasty green beans, hearty potatoes, and protein-backed cannellini beans are the star of the show in this rich, savory, and flavorful dish that is sure to please. You won’t believe how easy it is to make this tasty dish! The whole family will be singing your praises with every bite!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

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• 1 cup yellow onions, fine dice
• ¼ cup celery, small dice
• ¼ cup carrots, small dice
• 2 Tablespoon minced garlic
• 4 cups vegetable broth *
• 2 cups water (or broth)
• 1 – 3 Tablespoons tamari *
• 1 Tablespoon white miso *
• ½ teaspoon liquid smoke (+/-)
• 1 teaspoon ume plum vinegar (optional)
• 1 Tablespoon nutritional yeast
• 1 ½ lbs. Russet potatoes, small cubes *
• 1 lb. green beans, (fresh, canned, or frozen) cut into pieces *
• 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• 1 ½ teaspoons dried crushed thyme leaves (+/-) *
• ¾ teaspoon smoked paprika
• 1 bay leaf
• 1/8 teaspoon dried crushed rosemary (+/-) *
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)
• ¼ teaspoon red pepper flakes (+/-)

Other Optional Ingredients:

• Quinoa Flatbread
• Vegan Parmesan Cheese
• Red pepper flake

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Instructions

1. Place the Spice/Herb Ingredients (except the red pepper flakes) in a small bowl, mix well, set aside.
2. In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onion, celery, and carrots sauté over medium-high heat for 7 to 9 minutes, you want the veggies soft. Add a splash of water (or broth) if the veggies start to stick and/or to prevent burning.
3. Then add the minced garlic, and sauté for one minute. Next add all the remaining ingredients (except the red pepper flakes and cannellini beans), simmer over medium heat for 20 minutes or until the veggies and potatoes are perfectly tender.   (See notes on green beans and potatoes).
4. Taste test and add additional seasoning to achieve the desired flavor. Stir in the red pepper flakes and cannellini beans, simmer for several minutes. Discard bay leaf.
5. Top with a sprinkle of freshly chopped parsley, red pepper flakes and Vegan Parmesan Cheese.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Dried Thyme Crushed Leaves:  We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.

*Dried Rosemary:  We used 1/8 teaspoon of dried crushed rosemary; if you use ground rosemary, then you may wish to add less. Start low and build your flavors.  You can always add more, but you can’t take away.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Green Beans and Potatoes:  The timing of adding the green beans and potatoes is largely dependent upon two things. 1) Are you using fresh green beans, canned or frozen? and 2) How tender do you like your green beans?  If you are using fresh green beans and you like them tender, then place them in before you add the potatoes as fresh green beans take some time to get tender; if you add them at the same time as the potatoes, then your potatoes could turn to mush and disintegrate before the green beans reach the desired tenderness.  If you are using canned green beans, you can add them in at the same time you add the potatoes.  If you are using frozen green beans and you like them tender, then place them in about 10 to 15 minutes before you add the potatoes.

*Green Beans:  Use great tasting green beans since they are a prominent part of this dish and contribute a lot to the flavor component of this dish.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4

*Storage:  Refrigerate, use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.