Bean and Potato Soup
What makes this dish even better is how versatile it is. You can keep it light and brothy or let it thicken into something closer to a homemade potato soup, depending on how long you let it cook and how you prefer the texture.
Equipment
- Large Soup Pot or Dutch Oven
- Cutting board
- Sharp Knife
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Ladle
- Peeler
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots chopped
- 2 celery stalks chopped
- 3 medium potatoes peeled and diced
- 1½ cups cooked beans or 1 can, drained and rinsed
- 4 cups vegetable broth or chicken broth
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
Optional Add-Ins & Garnish
- 1 cup chopped spinach or kale
- ½ teaspoon red pepper flakes for heat
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving
Instructions
Step 1: Prep the Ingredients
- Peel and dice the potatoes into roughly 1-inch cubes. Uniform pieces ensure even cooking.
- Dice the onion and chop the carrots and celery into small, similar-sized pieces.
- Mince the garlic cloves.
- If using canned beans, rinse and drain them well.
- Pro Tip: I like to prep all the vegetables first and keep them in separate bowls—it makes the cooking process smoother and less hectic.
Step 2: Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Cook for about 5–6 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
- Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
- Pro Tip: Don’t rush this step—slowly sautéing the aromatics builds a rich flavor base for the soup.
Step 3: Add Potatoes and Beans
- Add the diced potatoes and cooked beans to the pot, stirring to combine with the aromatics.
- Pour in 4 cups of vegetable broth and, if needed, 1 cup of water to reach your desired soup consistency.
- Add the bay leaf, dried thyme, smoked paprika, salt, and black pepper. Stir everything together.
Step 4: Simmer the Soup
- Bring the soup to a gentle boil over medium-high heat, then reduce to a low simmer.
- Cover the pot partially and let it cook for 20–25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Stir occasionally to prevent sticking and ensure even cooking.
- Pro Tip: Simmering slowly helps the flavors meld beautifully without breaking down the potatoes too much.
Step 5: Adjust Texture and Seasoning
- Taste the soup and adjust salt and pepper as needed.
- For a thicker, creamier texture, mash a portion of the potatoes and beans directly in the pot using a potato masher.
- If you like it thinner, add a bit more broth or water.
Step 6: Add Greens and Serve
- If using spinach or kale, stir it into the soup in the last 2–3 minutes of cooking. Let it wilt but stay vibrant.
- Remove the bay leaf before serving.
- Ladle the soup into bowls and sprinkle with chopped parsley or grated Parmesan cheese, if desired.
- Pro Tip: Serve immediately for the best flavor and texture. Leftovers are great, but a quick reheat with a splash of broth helps maintain the soup’s consistency.
Notes
Nutritional Value (per serving, approximate)
- Calories: 220–250 kcal
- Protein: 10–12 g
- Carbohydrates: 40–45 g
- Fiber: 8–10 g
- Fat: 5–6 g
- Sodium: 600 mg