Potato and Bean Soup: Easy, Hearty Recipe
A hearty and nourishing soup perfect for chilly days! Made with tender potatoes, creamy beans, and aromatic herbs, this comforting dish is both filling and wholesome. It’s budget-friendly, plant-based, and ideal for quick weeknight dinners.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 3 medium potatoes peeled and diced
- 1 carrot chopped
- 1 celery stalk chopped
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp salt adjust to taste
- 4 cups vegetable broth
- 1 15 oz can white beans, drained and rinsed
- 1 bay leaf
- 2 tbsp chopped fresh parsley optional
- Juice of 1/2 lemon optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, carrot, and celery until softened, about 5 minutes.
- Add potatoes, thyme, smoked paprika, salt, and pepper; stir well.
- Pour in vegetable broth and add bay leaf.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Add white beans and simmer for another 5 minutes.
- Remove bay leaf, taste and adjust seasoning.
- Stir in parsley and lemon juice if using.
- Serve warm with crusty bread or crackers.
Notes
You can mash some of the potatoes and beans in the pot for a thicker texture. Use any type of beans—like cannellini, navy, or pinto. Add kale or spinach at the end for extra greens.