Potato and Bean Soup

I love making potato and bean soup because it’s one of those recipes that feels like a warm hug in a bowl. This simple, hearty soup combines tender potatoes, creamy beans, and a rich tomato broth that’s perfect for chilly days or when you need comfort food fast.

I first made this soup on a rainy Tuesday in late October when my pantry was looking pretty bare. I had some canned beans, a few potatoes, and basic vegetables, and I thought, why not throw it all together? The result surprised me—the soup turned out thick, flavorful, and so satisfying that it became my go-to recipe for busy weeknights. I did learn the hard way not to over-blend the potatoes (my first batch turned a bit gluey!), so I’ve included that tip below.

What makes this soup special is how it transforms simple pantry staples into something truly delicious. The beans add protein and creaminess, while the potatoes make it filling and comforting. Plus, it’s naturally vegan and costs just a few dollars to make a big batch that feeds the whole family.

What You’ll Need for This Hearty Potato and Bean Soup

I always start with quality olive oil and fresh vegetables when I can, but this recipe is forgiving and works beautifully with whatever you have on hand. Pro tip: don’t skip rinsing your canned beans—it removes up to 40% of the sodium and eliminates canning liquid that can cloud the broth, improving the soup’s overall flavor.

• 1 tablespoon extra virgin olive oil
• 1 onion, diced (any color is fine)
• 1 celery rib, diced
• 1 large carrot, diced
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons paprika
• 2 cans (15oz/425g each) cannellini beans or your favorite beans, rinsed and drained (or 3 cups of cooked beans)
• 15oz (450 grams) potatoes, peeled and diced (weighed after peeling, around 2 large potatoes)
• 4 cups (960 ml) low-sodium vegetable broth
• 3 tablespoons tomato paste
• 1 teaspoon salt (see note about timing below)
• Black pepper, to taste
• 3 tablespoons fresh parsley, chopped

How to Make This Simple Potato and Bean Soup

I recommend taking your time with the first step because building flavor from the beginning makes all the difference. The vegetables should be soft and fragrant before you add the liquids. You’ll need a large pot (at least 4-quart capacity) for this recipe.

Step 1: Warm the olive oil in a large pot over medium heat. Once the oil shimmers and looks heated but not smoking (this takes about 1 minute), add the onion, carrots, and celery. Cook, stirring often, until the onion has softened and turned translucent, about 5 minutes. You’ll know it’s ready when the vegetables smell sweet and the onion looks almost see-through.

Step 2: Stir in the garlic, paprika, and dried herbs (thyme and oregano). Cook for an extra minute until fragrant. Watch carefully here because garlic can burn quickly. You want it golden and aromatic, not brown.

Step 3: Add the beans, potatoes, broth, and tomato paste. Salt timing note: If using low-sodium broth, add the 1 teaspoon salt now. If your broth is already well-salted, wait until Step 6 to adjust seasoning. Stir everything together until the tomato paste dissolves completely.

Step 4: Raise the heat and bring the mixture to a boil, then reduce the heat to medium, cover with a lid, and simmer for 30 minutes. The potatoes should be fork-tender and the soup should smell amazing.

Step 5 (Optional—for a thicker soup): Remove the pot from heat and let it cool slightly for about 5 minutes. Then carefully transfer about 2 cups of the soup to a blender and blend until smooth, OR use a stick blender directly in the pot to partially blend some of the soup. Return blended soup to the pot and stir to combine. Important: Don’t over-blend the potatoes, or they will turn gluey and sticky. Blend in short bursts and stop when the soup reaches your desired thickness. When blending hot liquids, work in small batches with the lid slightly vented to prevent pressure buildup. If you prefer a chunkier soup, skip this step entirely—the soup is delicious either way.

Step 6: Stir in the parsley, then taste and adjust the seasoning if desired. Add salt (if you haven’t already), black pepper, or more herbs to taste. If you prefer a thinner soup, you can add a splash of broth or water. I usually add an extra pinch of salt and black pepper at this stage.

Step 7: Divide into bowls and serve with croutons or crusty bread on the side. Also nice with a sprinkle of chili flakes and a drizzle of extra virgin olive oil. Enjoy while hot!

Perfect Pairings for Your Potato and Bean Soup

This potato and bean soup tastes even better when paired with the right sides that complement its hearty, savory flavors.

Crusty Bread Rolls: These are perfect for soaking up every last drop of the tomato broth. The crispy exterior and soft interior provide a wonderful textural contrast to the creamy soup.

Warm Black Pepper Focaccia: The aromatic herbs and olive oil in focaccia enhance the Italian-inspired flavors in this bean soup. Plus, the black pepper adds a nice kick.

Italian Crostini: Toasted bread rubbed with garlic and drizzled with olive oil makes an elegant side that’s still simple enough for weeknight dinners.

Simple Green Salad: A fresh salad with lemon vinaigrette cuts through the richness of the potato and bean soup and adds brightness to your meal.

Garlic Bread: Because who doesn’t love garlic bread? It’s a classic pairing that never disappoints with any soup recipe.

More Comforting Bean Soup Recipes

This potato and bean soup is just the beginning of delicious, hearty bean recipes that transform simple ingredients into satisfying meals. For a vegan option with smoky flavor, the Cozy Pinto Bean Soup uses fire-roasted tomatoes to create incredible depth. When you want traditional Italian comfort, the Italian White Bean Soup features fresh herbs and creamy cannellini beans.

To add variety to the weekly menu, try the protein-rich Black Bean Soup with colorful bell peppers, or explore the unique flavors of Serbian White Bean Soup made with freekeh. These budget-friendly soups make perfect meal prep options that taste even better the next day.

Storing Your Leftover Potato and Bean Soup

This soup actually tastes better the next day after the flavors have had time to meld together. Store leftovers in an airtight container in the fridge for 3-4 days. Let it cool completely before refrigerating (about 1-2 hours at room temperature, or 30 minutes if you set the pot in an ice bath).

When reheating, warm the soup gently over medium-low heat on the stovetop, stirring occasionally. You may need to add a splash of broth or water because the soup thickens as it sits. The potatoes and beans absorb liquid, so don’t worry if it looks thicker than when you first made it.

Freezing instructions: This potato and bean soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers, leaving about an inch of space at the top for expansion. It keeps well for up to 2 months. To reheat from frozen, thaw overnight in the fridge, then reheat gently on the stovetop over medium-low heat, stirring occasionally and adding liquid as needed. I often make a double batch just to have some in the freezer for busy nights.

Common Questions About Making Potato and Bean Soup

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