Vegan Caramelized Onion & White Bean Stew (With Meat Options)
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As the days grow cooler, nothing beats the comfort of a hearty soup paired with crusty sourdough bread, a crisp white wine, and good company—even if it’s just your own!
With an abundance of Spanish onions on hand, I often turn to onion soup as a staple. However, traditional versions can be a bit heavy and not as nourishing as I’d like. That’s why I created this Caramelized Onion and White Bean Soup with Roasted Peppers—a one-pot wonder that’s satisfying, wholesome, and vibrant enough to be the star of any meal.
Caramelized onions are the soul of this dish, adding depth and irresistible umami. Coupled with sweet roasted peppers, creamy white beans, and a handful of baby spinach or peppery arugula, this soup strikes a perfect balance of flavors. It’s a bowl of comfort that’s as beautiful as it is delicious.
Why You’ll Love This Recipe:
It’s a thoughtful gift for your vegetarian or vegan friends and a versatile dish for all.
It freezes wonderfully and tastes even better the next day, making it a great meal prep option.
You can easily adapt it to include poached salmon, white fish, chicken, or tofu for extra protein.
Serve with a vegan sourdough bread and crisp white wine.
I hope this soup becomes a staple in your kitchen, whether you’re hosting a potluck or curling up with a cozy meal. Enjoy, and don’t forget to share the warmth with family and friends!
Serves 6 - 8
Ingredients:
3 tbsp. olive oil of your choice
2 large Spanish or yellow onions, sliced
2 tsp. salt
1 tsp. cracked black pepper
5 cloves garlic, peeled and whole
2 gray shallots, sliced
2/3 cup sun-dried tomatoes, packed in oil and julienned
2 tsp. dried oregano
2 tsp. Herbes de Provence (I use François Lambert’s blend)
1/2 tsp. red pepper flakes
2 tbsp. white balsamic glaze (dark balsamic works too)
4 cups white beans of your choice (kidney beans, lima beans, Great Northern beans, or cannellini)
2 cups broth of your choice (vegetable, chicken, beef, or vegan beef bouillon cube)
3 cups fresh spinach or arugula
Instructions:
Caramelize the onions:
Heat a heavy pot over medium-high heat and add olive oil. Add the sliced onions and cook until they sweat (turn translucent), stirring occasionally to prevent sticking. Sprinkle in the salt and black pepper. Cover and let the onions brown for about 20 minutes, stirring occasionally until deeply golden and caramelized.Sauté the aromatics:
Add the shallots and garlic to the pot, cooking over medium heat for about 5 minutes until softened and fragrant.Build the flavor base:
Stir in the oregano, Herbes de Provence, sun-dried tomatoes, red pepper flakes, and balsamic glaze. Mix well to coat the onions and aromatics evenly.Add beans and broth:
Pour in the broth and stir in the white beans. Bring the soup to a gentle simmer and let it cook for 5–10 minutes to marry the flavors.Finish with greens:
Just before serving, stir in the spinach or arugula until wilted.Serve and enjoy:
Ladle the soup into bowls and serve hot with your favorite crusty bread—or enjoy it on its own.
Optional Add-Ins:
Salmon or white fish: Season the fish with Herbes de Provence, then gently place the pieces on top of the simmering soup. Press down slightly to submerge and poach for about 5 minutes or until cooked through.
Chicken: Thinly slice raw chicken and add it at the same time as the broth to ensure it cooks through.
Tofu: Add cubes of tofu to the pot with the garlic and shallots to infuse them with flavor as they cook.
Vegan Caramelized Onion & White Bean Stew (With Meat Options)
Ingredients
- 3 tbsp. olive oil of your choice
- 2 large Spanish or yellow onions, sliced
- 2 tsp. salt
- 1 tsp. cracked black pepper
- 5 cloves garlic, peeled and whole
- 2 gray shallots, sliced
- 2/3 cup sun-dried tomatoes, packed in oil and julienned
- 2 tsp. dried oregano
- 2 tsp. Herbes de Provence (I use François Lambert’s blend)
- 1/2 tsp. red pepper flakes
- 2 tbsp. white balsamic glaze (dark balsamic works too)
- 4 cups white beans of your choice (kidney beans, lima beans, Great Northern beans, or cannellini)
- 2 cups broth of your choice (vegetable, chicken, beef, or vegan beef bouillon cube)
- 3 cups fresh spinach or arugula
Instructions
- Caramelize the onions:
- Heat a heavy pot over medium-high heat and add olive oil. Add the sliced onions and cook until they sweat (turn translucent), stirring occasionally to prevent sticking. Sprinkle in the salt and black pepper. Cover and let the onions brown for about 20 minutes, stirring occasionally until deeply golden and caramelized.
- Sauté the aromatics:
- Add the shallots and garlic to the pot, cooking over medium heat for about 5 minutes until softened and fragrant.
- Build the flavor base:
- Stir in the oregano, Herbes de Provence, sun-dried tomatoes, red pepper flakes, and balsamic glaze. Mix well to coat the onions and aromatics evenly.
- Add beans and broth:
- Pour in the broth and stir in the white beans. Bring the soup to a gentle simmer and let it cook for 5–10 minutes to marry the flavors.
- Finish with greens:
- Just before serving, stir in the spinach or arugula until wilted.
- Serve and enjoy:
- Ladle the soup into bowls and serve hot with your favorite crusty sourdough bread—or enjoy it on its own.
Notes
Serve with a vegan sourdough bread and crisp white wine.
I hope this soup becomes a staple in your kitchen, whether you’re hosting a potluck or curling up with a cozy meal. Enjoy, and don’t forget to share the warmth with family and friends!
Optional Add-Ins:
- Salmon or white fish: Season the fish with Herbes de Provence, then gently place the pieces on top of the simmering soup. Press down slightly to submerge and poach for about 5 minutes or until cooked through.
- Chicken: Thinly slice raw chicken and add it at the same time as the broth to ensure it cooks through.
- Tofu: Add cubes of tofu to the pot with the garlic and shallots to infuse them with flavor as they cook.
