This Potato and Bean Soup is the perfect dish for a cozy, comforting meal. With tender potatoes, hearty beans, and the delicious combination of herbs and vegetables, this soup is both nutritious and filling. Whether you’re looking for a satisfying lunch or a warming dinner, this soup will hit the spot.
Why You’ll Love This Recipe
I love this recipe because it’s simple to make and packed with wholesome ingredients. The potatoes and beans provide a hearty base, while the broth and herbs give it a rich, savory flavor. The best part is the option to make it as creamy as you like—whether you prefer a light broth-based soup or something indulgently creamy with a splash of heavy cream or coconut milk. Plus, it’s easy to customize with optional add-ins like greens, cheese, or a tangy squeeze of lemon!
Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 can (15 oz) white beans (like cannellini or Great Northern), drained and rinsed
4 medium potatoes, peeled and diced
1 can (15 oz) kidney beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
4 cups vegetable broth (or chicken broth)
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste
1/2 cup heavy cream or coconut milk (optional for extra creaminess)
Fresh parsley or chives for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Sauté the Vegetables:
I heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Then, I add the garlic and cook for another minute until fragrant.
Add Potatoes & Carrots:
I add the diced potatoes and carrots to the pot, stirring to combine. I let them cook for about 5 minutes to allow the vegetables to soften a bit.
Add Broth and Herbs:
I pour in the vegetable broth and bring the soup to a simmer. Then, I add thyme, rosemary, salt, and pepper. I let the soup cook for about 20 minutes or until the potatoes are tender.
Add Beans and Corn:
I stir in the white beans, kidney beans, and corn. Then, I let the soup simmer for an additional 5-7 minutes, allowing everything to heat through.
Creaminess (Optional):
If I prefer a creamier soup, I stir in the heavy cream or coconut milk and let it simmer for another 2-3 minutes. I taste and adjust the seasoning with more salt and pepper if needed.
Serve:
I ladle the soup into bowls and garnish with fresh parsley or chives for a burst of color and freshness.
Servings and Timing
Servings: This recipe serves about 4-6 people, depending on portion size.
Total Time:
Preparation: 10 minutes
Cooking: 35-40 minutes
Total: 45-50 minutes
Variations
I like to add chopped spinach or kale for extra greens, making the soup even more nutritious.
For some extra richness, I crumble some cheese on top, like feta or cheddar.
A squeeze of lemon or vinegar adds a nice brightness to balance the flavors, especially if I want a more tangy twist.
Storage/Reheating
Storage: I store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheating: When I reheat it, I do so on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much, I can add a bit more broth or water to bring it back to my desired consistency.
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FAQs
Can I freeze this potato and bean soup?
Yes, I can freeze the soup for up to 3 months. I just make sure to cool it completely before transferring it to an airtight container or freezer bag.
Can I use different beans in this recipe?
Absolutely! I can swap out the white and kidney beans for other beans like pinto beans, black beans, or chickpeas if I prefer.
Can I make this soup vegan?
Yes, I can easily make this soup vegan by using vegetable broth and coconut milk instead of heavy cream.
Can I add meat to this soup?
Of course! If I want to add some protein, I can include cooked chicken, sausage, or bacon. Just add it when I add the beans.
How can I make this soup spicier?
If I want a bit of heat, I can add a pinch of red pepper flakes or a diced jalapeño when I sauté the onion and garlic.
Conclusion
This Potato and Bean Soup is a perfect comfort food, with its hearty and satisfying ingredients. It’s easy to make, customizable, and full of flavor. Whether enjoyed as a simple weeknight dinner or shared with friends and family, it’s sure to be a hit!
📖 Recipe:
Print
Potato and Bean Soup
- Total Time: 45-50 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This comforting Potato and Bean Soup is a hearty and nourishing dish made with tender potatoes, creamy beans, and flavorful herbs. Ideal for lunch or dinner, it’s a customizable recipe you can enjoy with or without extra creaminess. Add some greens, cheese, or even a squeeze of lemon for extra flavor. Simple to prepare, this wholesome soup is a perfect choice for cozy meals or sharing with loved ones.
Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
4 medium potatoes, peeled and diced
1 cup carrots, diced
4 cups vegetable broth (or chicken broth)
1 can (15 oz) white beans (like cannellini or Great Northern), drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste
1/2 cup heavy cream or coconut milk (optional for extra creaminess)
Fresh parsley or chives for garnish (optional)
Instructions
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Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
-
Add Potatoes & Carrots: Add diced potatoes and carrots, stirring to combine. Cook for 5 minutes.
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Add Broth and Herbs: Pour in the vegetable broth and bring to a simmer. Add thyme, rosemary, salt, and pepper. Simmer for 20 minutes or until potatoes are tender.
-
Add Beans and Corn: Stir in white beans, kidney beans, and corn. Simmer for an additional 5-7 minutes.
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Creaminess (Optional): Stir in heavy cream or coconut milk and simmer for another 2-3 minutes. Taste and adjust seasoning as needed.
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Serve: Ladle soup into bowls and garnish with fresh parsley or chives.
Notes
You can add greens like spinach or kale for extra nutrition.
For extra richness, crumble cheese like feta or cheddar on top.
A squeeze of lemon or vinegar will add a nice tang to balance the flavors.
Leftovers can be stored in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4-6 servings
