Potato and bean soup is a delightful dish that warmly embraces the cozy vibes of comfort food. This nutritious and hearty soup brings together the earthy flavors of potatoes and beans, creating a delightful harmony that warms your soul. Made with simple ingredients, this recipe is perfect for those chilly nights or anytime you crave something warm and filling. Whether you’re a seasoned cook or just starting, you’ll find this soup easy to make and utterly satisfying.
Why Make This Potato and Bean Soup
You should consider making this Potato and Bean Soup for several reasons. First and foremost, it’s nourishing, packed with protein from the beans and fiber from the potatoes, making it a healthy choice for any meal. The combination of vegetables adds to the nutritional value while also contributing to a rich flavor. Moreover, you can easily adjust the spices and herbs to suit your tastes, allowing for a personalized touch. Lastly, it’s a budget-friendly meal; with ingredients that are often staples in your pantry, this soup won’t break the bank!
How to Make Potato and Bean Soup
Creating this flavorful Potato and Bean Soup is truly simple. You’ll start by sautéing aromatic vegetables which fragrance your kitchen and set the stage for a comforting bowl of soup. After that, combine your beans and potatoes, let everything simmer, and watch as the ingredients meld beautifully. Optional blending helps you achieve a creamy texture without the need for heavy cream, keeping it light yet satisfying.
Ingredients:
- 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
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 2 cans (14oz/400gr 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, it’s 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
Directions:
Warm the olive oil in a large pot over medium heat. Once the oil shimmers, add the onion, carrots, and celery. Cook, stirring often, until the onion has softened and turned translucent, about 5 minutes.
Stir in the garlic, paprika, dried herbs, and cook for an extra minute until fragrant.
Add the beans, potatoes, broth, tomato paste, and seasoning. If using a broth that tastes quite salty on its own, I recommend seasoning to taste at the end of the cooking time.
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.
Optional (to thicken the broth): Remove the pot from heat, let it cool slightly, then blend about 2 cups of the soup using a blender or a stick blender and return it to the pot. Don’t over-blend the potatoes, or they will turn gluey. Be careful; the soup is still hot.
Stir in the parsley, then taste and adjust the seasoning and consistency if desired. If you prefer a thinner soup, you might want to add a touch of broth.
Divide into bowls and serve with croutons or crusty bread on the side. A sprinkle of chili flakes and a drizzle of extra virgin olive oil on top adds a lovely finish. Enjoy!
Nutritional Information
Per serving (based on 6 servings):
- Calories: 250
- Total Fat: 5g
- Saturated Fat: 1g
- Sodium: 450mg
- Total Carbohydrates: 42g
- Dietary Fiber: 10g
- Sugars: 3g
- Protein: 10g
How to Serve Potato and Bean Soup
This Potato and Bean Soup is versatile when it comes to serving options. Consider pairing it with crusty bread or a fresh green salad for a complete meal. You can elevate the dining experience further by offering croutons, a sprinkle of grated cheese, or a dollop of sour cream on the side. This soup is perfect for family dinners, comforting lunches, or even as a starter during a cozy gathering with friends.
How to Store Potato and Bean Soup
To keep your Potato and Bean Soup fresh, store it in an airtight container in the refrigerator. It will stay delicious for up to 4 days. If you want to keep it longer, consider freezing it in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.
Expert Tips for Perfect Potato and Bean Soup
- Texture Tip: If you like a creamier soup, blend a portion of it before serving. This adds body without heavy creams.
- Bean Options: Feel free to use any beans you prefer—black beans, kidney beans, or pinto beans work well too!
- Seasoning Adjustments: Remember that the saltiness of broth can vary; always taste and adjust seasoning at the end.
- Vegetable Varieties: Add in greens like spinach or kale during the last 5 minutes of cooking for extra nutrition and color.
Delicious Variations
- Spicy Twist: Add chopped jalapeños or use spicy paprika to elevate the heat.
- Herb Infusion: Fresh herbs like rosemary or cilantro can add a fresh flavor twist. Just toss them in before serving.
- Creamy Version: Add a splash of coconut milk or a dollop of plain yogurt for a creamy texture.
Frequently Asked Questions
Can I make this soup vegetarian or vegan?
Yes! This soup is already vegetarian and can easily be made vegan by ensuring your broth and any toppings are plant-based.How can I make the soup gluten-free?
The ingredients listed are naturally gluten-free, but always check labels on broths and prepared ingredients to ensure they are gluten-free.Is it possible to add meat to this soup?
Absolutely! Cooked sausage or shredded chicken can be added in with the beans for a protein boost.
Conclusion
This Potato and Bean Soup is an easy and heartwarming dish that you and your family are sure to love. It’s full of flavor, healthy ingredients, and it can be customized to suit your taste preferences. Plus, it’s a straightforward recipe that makes cooking a joy. Give this delicious soup a try, and let us know how it turns out! We hope you find it as comforting and delightful as we do!
Potato and Bean Soup
Ingredients
Method
- Warm the olive oil in a large pot over medium heat. Once the oil shimmers, add the onion, carrots, and celery. Cook, stirring often, until the onion has softened and turned translucent, about 5 minutes.
- Stir in the garlic, paprika, dried herbs, and cook for an extra minute until fragrant.
- Add the beans, potatoes, broth, tomato paste, and seasoning. Raise the heat and bring the mixture to a boil.
- Reduce the heat to medium, cover with a lid, and simmer for 30 minutes.
- Remove the pot from heat, let it cool slightly, then blend about 2 cups of the soup using a blender or a stick blender and return it to the pot.
- Stir in the parsley, then taste and adjust the seasoning and consistency if desired. If you prefer a thinner soup, you might want to add a touch of broth.
- Divide into bowls and serve with croutons or crusty bread on the side. A sprinkle of chili flakes and a drizzle of extra virgin olive oil on top adds a lovely finish.