Print

Potato and Bean Soup

Potato and Bean Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty potato and bean soup made with pantry staples. This budget-friendly, protein-packed recipe features tender potatoes, creamy beans, and rich tomato broth. Perfect comfort food that’s naturally vegan.

Ingredients

Scale
  • 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, or to taste
  • Black pepper, to taste
  • 3 tablespoons fresh parsley, chopped

Instructions

  1. Warm the olive oil in a large pot (at least 4-quart capacity) over medium heat. Once the oil shimmers and looks heated but not smoking, add the onion, carrots, and celery. Cook, stirring often, until the onion has softened and turned translucent, about 5 minutes.
  2. Stir in the garlic, paprika, and dried herbs (thyme and oregano). Cook for an extra minute until fragrant.
  3. Add the beans, potatoes, broth, and tomato paste. 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.
  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 until potatoes are fork-tender.
  5. OPTIONAL (for thicker soup): Remove the pot from heat and let it cool slightly for about 5 minutes. Then carefully blend about 2 cups of the soup with a blender or a stick blender and return it to the pot. Do not over-blend the potatoes, or they will turn gluey. When blending hot liquids, work in small batches with the lid slightly vented. Skip this step if you prefer chunky soup.
  6. Stir in the parsley, then taste and adjust the seasoning and consistency if desired. Add salt (if you haven’t already), black pepper, or more herbs to taste. If you prefer a thinner soup, add a splash of broth or water.
  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.

Notes

  • For beans, you can use white beans (navy beans, Great Northern beans) or your favorite beans such as pinto, kidney beans, or chickpeas. For dried beans, presoak and cook until they hold their texture.
  • Use potatoes that keep their shape like Yukon gold or any baking potato. Sweet potatoes can be substituted with extra thyme, parsley, and seasoning.
  • Blending 2 cups of the soup is completely optional—it gives a thicker texture, but the soup is delicious without blending. Do not over-blend potatoes or they will turn gluey.
  • If soup is too thick, add more broth. If too thin, simmer uncovered for 10 more minutes or mash some vegetables with a fork.
  • Rinse canned beans to remove up to 40% of sodium and eliminate canning liquid.
  • You’ll need a large pot with at least 4-quart capacity for this recipe.

Nutrition

Find it online: https://www.benefitiany.com/potato-and-bean-soup/