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Potato and Bean Soup

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Potato and Bean Soup is a hearty, comforting dish that’s perfect for cold weather. Packed with tender potatoes, creamy beans, and savory vegetables, this soup is both satisfying and nourishing. It’s a simple yet flavorful dish that’s easy to prepare and can be enjoyed as a meal on its own or paired with crusty bread. The combination of starchy potatoes and protein-rich beans makes this soup a wholesome option for both vegetarian and meat-eating households. It’s filling, flavorful, and sure to become a family favorite.

Ingredients

Scale
  • 4 medium potatoes, peeled and diced
  • 2 cans (15 oz each) of white beans (cannellini or great northern beans), drained and rinsed
  • 1 medium onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth for non-vegetarian version)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream (optional, for a creamier texture)
  • 2 cups spinach or kale (optional, for added greens)

Ingredient Highlights

  • Potatoes: Potatoes add a creamy, comforting base to the soup and help thicken it as it cooks.
  • Beans: White beans like cannellini or great northern beans provide protein and fiber, making the soup more filling and nutritious.
  • Vegetables: Carrots, celery, and onion create a flavorful base for the soup, adding sweetness and depth.
  • Herbs: Thyme and rosemary bring a warm, earthy flavor that complements the potatoes and beans.
  • Broth: Vegetable or chicken broth adds richness and depth to the soup, enhancing the overall flavor.
  • Heavy Cream (Optional): Adding cream gives the soup a velvety texture and richness, but you can skip it for a lighter version.

Instructions

Prepare the Soup:

  1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
  2. Add Garlic and Herbs: Stir in the minced garlic, thyme, and rosemary. Cook for another 1-2 minutes, until fragrant.
  3. Add Potatoes and Broth: Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
  4. Add the Beans: Once the potatoes are tender, add the drained and rinsed beans to the pot. Stir to combine and let the soup simmer for another 10 minutes, allowing the flavors to meld together.
  5. Blend (Optional): If you prefer a smoother soup, use an immersion blender to blend a portion of the soup, leaving some chunks for texture. Alternatively, you can blend part of the soup in a regular blender and return it to the pot.
  6. Add Cream (Optional): If you’re using heavy cream, stir it in now, allowing it to heat through for a few minutes.
  7. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper. You can also add extra herbs if desired.
  8. Add Greens (Optional): If you’re using spinach or kale, stir it in during the last few minutes of cooking, letting it wilt into the soup.

Serve the Soup:

  1. Serve: Ladle the soup into bowls, and garnish with a sprinkle of fresh herbs or a dollop of sour cream, if desired. Serve with crusty bread for dipping.

Nutrition

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