Potato and Bean Soup
A warm and comforting soup that combines creamy potatoes with protein-packed beans, perfect for cozy dinners or quick lunches.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing
- 1 large onion, diced Provides flavor base
- 2 cloves garlic, minced Adds aromatic flavor
- 4 medium potatoes, peeled and diced Main ingredient for creaminess
- 4 cups vegetable broth Base liquid for the soup
- 1 can (15 oz) beans of your choice, drained and rinsed Protein source
- 1 cup carrots, diced Adds sweetness and color
- 1 cup celery, diced Contributes to the base flavor
- 1 teaspoon dried thyme Herb for flavor
- 1 teaspoon dried rosemary Herb for flavor
- to taste Salt and pepper For seasoning
- for garnish Fresh parsley, chopped Adds freshness and color
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced potatoes, vegetable broth, carrots, and celery to the pot.
- Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- Add the rinsed beans, thyme, rosemary, salt, and pepper to the pot.
- Stir everything together and let it simmer for another 5 to 10 minutes.
- If you prefer a creamier texture, mash some of the potatoes with a fork or an immersion blender, then stir back into the soup.
- Serve hot, garnished with fresh parsley.
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Notes
Feel free to customize the soup with your favorite vegetables or spices. It’s also great for batch cooking and freezing for later.