Potato and Bean Soup
A comforting dish that combines creamy potatoes and hearty beans for a satisfying meal perfect for any day.
Ingredients
Main Ingredients
- 2 cups diced potatoes (about 4 medium potatoes) Russets are fluffy, while Yukon Golds add creaminess.
- 2 cans of beans, rinsed and drained (such as black beans or cannellini beans) Any type of canned beans can be used.
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable broth or stock Ensure broth is vegetable-based for a vegan option.
- 2 cups of chopped carrots
- 2 cups of chopped celery
- 1 teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- to taste Salt and pepper Adjust seasoning as needed.
- 2 tablespoons of olive oil
- fresh parsley for garnishing Fresh parsley Optional.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
- Stir in the minced garlic, cooking for an additional minute until fragrant.
- Add the diced carrots and celery to the pot, continuing to cook for about 5 minutes until they begin to soften.
- Mix in the chopped potatoes, dried thyme, smoked paprika, salt, and pepper. Stir to combine all ingredients well.
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it simmer for about 20-30 minutes, or until the potatoes are tender.
- Stir in the beans and let the soup simmer for another 5-10 minutes to heat through.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley if desired.
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Notes
Enjoy as a light meal or pair it with crusty bread. For added richness, top with sour cream or Greek yogurt. Store leftovers in airtight containers in the refrigerator for up to 3-4 days or freeze for up to 3 months.