Why You’ll Love This Recipe
Potato and Bean Soup is the kind of comforting, nourishing dish that feels especially satisfying on cooler days. It is simple, filling, and made with humble ingredients that come together to create a rich, hearty bowl of soup. The potatoes add natural creaminess, while the beans bring substance and protein, making this soup both comforting and practical for everyday meals.
I love this recipe because it proves that you do not need complicated ingredients to achieve deep, satisfying flavor. I tested it with different types of beans, and white beans worked especially well, creating a velvety texture without needing cream. This soup is ideal for weeknight dinners, meal prep, or serving with crusty bread for a complete meal. It is cozy, reliable, and the kind of recipe you will want to return to again and again.
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Potato and Bean Soup That’s Hearty, Comforting, and Full of Flavor
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting and hearty potato and bean soup made with tender potatoes, protein-rich beans, aromatic vegetables, and simple herbs—perfect for a cozy, nourishing meal.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 can (15 oz) white beans or cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1 cup chopped spinach or kale (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4–5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add diced potatoes, beans, vegetable broth, water, thyme, rosemary, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
- Using a spoon or potato masher, lightly mash some of the potatoes to thicken the soup.
- Stir in spinach or kale and cook for 2–3 minutes until wilted.
- Add lemon juice if using and adjust seasoning.
- Serve warm.
Notes
- Mash more potatoes for a thicker soup.
- Great served with crusty bread.
- Soup keeps well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Potatoes
Potatoes are the foundation of this soup, providing body, thickness, and comforting texture as they soften.
Cooked beans
Beans add protein and heartiness. White beans or cannellini beans work particularly well for a creamy finish.
Onion
Onion builds the flavor base, adding sweetness and depth as it cooks.
Garlic
Garlic enhances the soup with warm, savory aroma and flavor.
Olive oil
Olive oil is used for sautéing and adds richness to the overall dish.
Vegetable broth
Broth ties everything together and creates a flavorful base without overpowering the vegetables.
Bay leaf
Bay leaf adds subtle background flavor and depth while the soup simmers.
Dried thyme or rosemary
Herbs add warmth and an earthy note that complements the potatoes and beans.
Salt
Salt enhances and balances all the flavors in the soup.
Black pepper
Black pepper adds gentle heat and contrast.
Fresh parsley
Parsley adds freshness and brightness just before serving.
Directions
Begin by heating olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.
Add the diced potatoes to the pot and stir to coat them in the oil and aromatics. Pour in the vegetable broth, then add the cooked beans, bay leaf, and dried herbs. Bring the soup to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender.
Once the potatoes are fully cooked, use a spoon or potato masher to lightly mash some of them directly in the pot. This thickens the soup naturally while keeping some texture. Season with salt and black pepper to taste.
Remove the bay leaf, stir well, and simmer for a few more minutes to allow the flavors to meld. Finish with chopped fresh parsley before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 4 to 6 people.
Preparation time is about 10 minutes, cooking time is 30 minutes, and resting time is 5 minutes.
Storage/reheating
Store the soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
Variations and Customizations
Potato and Bean Soup is very flexible and easy to adapt. For extra richness, you can stir in a small amount of cream or milk at the end, though it is not necessary due to the natural creaminess of the potatoes and beans.
If you want added vegetables, carrots, celery, or spinach make excellent additions. For a smoky note, a pinch of smoked paprika works beautifully. You can also add cooked sausage or bacon for a non-vegetarian version that adds depth and savoriness.
Blending part of the soup with an immersion blender creates an even creamier texture. Each variation keeps the soup comforting while allowing you to adjust it to your taste.
Nutrition and Dietary Info
This soup is naturally vegetarian and provides a good balance of carbohydrates, fiber, and plant-based protein. It can easily be made vegan and gluten-free depending on the broth used.
Expert Tips & Customizations
Natural thickness
Mash some potatoes instead of adding cream for a lighter soup.
Season gradually
Taste as you go to avoid over-salting.
Resting time
Allow the soup to rest briefly before serving for better flavor.
FAQs
Can I use canned beans?
Yes, rinse and drain them well before adding.
What potatoes work best?
Yukon gold or russet potatoes are ideal.
Can I freeze this soup?
Yes, it freezes well for up to two months.
Is this soup creamy?
It is naturally creamy without dairy.
Can I add spices?
Yes, paprika or chili flakes work well.
How do I thicken it more?
Mash more potatoes or blend a portion.
Can I use chicken broth?
Yes, for a non-vegetarian version.
Does this soup work for meal prep?
Yes, it reheats very well.
Can I add greens?
Yes, spinach or kale are great additions.
What should I serve with it?
Crusty bread or a simple salad pairs well.
Conclusion
Potato and Bean Soup is a comforting, nourishing recipe that delivers simplicity and flavor in every bowl. With its hearty texture, adaptable ingredients, and reliable results, it is perfect for everyday meals and cozy evenings. This soup proves that wholesome ingredients can create something truly satisfying with very little effort.
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