why make this recipe
Potato and Bean Soup is a comforting dish that combines hearty ingredients into a warm, satisfying meal. It’s perfect for chilly days and is packed with nutrition. This soup is not only filling but also budget-friendly, making it a great choice for families or anyone looking to enjoy a wholesome meal without breaking the bank. The combination of beans and potatoes provides a good source of protein and fiber, making it both healthy and delicious.
how to make Potato and Bean Soup
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 Onion, diced (any color is fine)
- 1 celery rib, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 2 cans (14oz/400gr each) Cannellini beans or your favorite beans, rinsed and drained (or 3 cups of cooked beans)
- 15oz (450 grams) Potatoes, peeled and diced (weighed after peeling, it’s around 2 large potatoes)
- 4 cups (960 ml) low-sodium vegetable broth
- 3 tablespoons tomato paste
- 1 teaspoon salt, or to taste
- Black pepper, to taste
- 3 tablespoons Fresh parsley, chopped
Directions:
- Warm the olive oil in a large pot over medium heat. Once the oil shimmers, add the onion, carrots, and celery. Cook, stirring often, until the onion has softened and turned translucent, about 5 minutes.
- Stir in the garlic, paprika, and dried herbs. Cook for an extra minute until fragrant.
- Add the beans, potatoes, broth, tomato paste, and seasoning. If using a broth that tastes quite salty, it’s best to season to taste at the end.
- Raise the heat and bring the mixture to a boil. Then reduce the heat to medium, cover with a lid, and simmer for 30 minutes.
- (Optional, to thicken the broth): Remove the pot from heat, let it cool slightly, then blend about 2 cups of the soup with a blender or a stick blender. Return it to the pot. Don’t over-blend the potatoes, or they will turn gluey. Be careful; the soup is still hot.
- Stir in the parsley, then taste and adjust the seasoning and consistency if desired. If you prefer a thinner soup, you might want to add a touch of broth.
- Divide into bowls and serve with croutons or crusty bread on the side. You can also add a sprinkle of chili flakes and a drizzle of extra virgin olive oil. Enjoy!
how to serve Potato and Bean Soup
Serve the soup hot in bowls. It’s delicious on its own but pairs wonderfully with crusty bread or croutons for dipping. You can also top each bowl with freshly chopped parsley or a sprinkle of chili flakes for an added kick.
how to store Potato and Bean Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to store it for a longer period, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
tips to make Potato and Bean Soup
- You can use any type of beans you like, such as black beans or kidney beans.
- If you want a spicier soup, add crushed red pepper flakes while cooking.
- For a creamier texture, blend more of the soup or add a splash of cream before serving.
variation
You can add more vegetables such as spinach or kale for extra color and nutrients. Additionally, you can replace the potatoes with sweet potatoes for a different flavor.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans. Just remember to soak and cook them beforehand as they take longer to become tender.
Is this soup gluten-free?
Yes, the ingredients listed are gluten-free, making it suitable for those with gluten sensitivities.
Can I make this soup in a slow cooker?
Absolutely! Simply add all the ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Adjust seasoning to taste before serving.
Potato and Bean Soup
Ingredients
Soup Base
- 1 tablespoon extra virgin olive oil For sautéing
- 1 Onion, diced (any color is fine) Provides flavor base
- 1 celery rib, diced
- 1 large carrot, diced
- 2 cloves garlic, minced Enhances flavor
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 2 cans (14oz/400gr each) Cannellini beans, rinsed and drained Or your favorite beans
- 15 oz Potatoes, peeled and diced Weigh after peeling, about 2 large potatoes
- 4 cups low-sodium vegetable broth Adjust salt later
- 3 tablespoons tomato paste
- 1 teaspoon salt To taste
- Black pepper, to taste
- 3 tablespoons Fresh parsley, chopped For garnish
Instructions
Preparation
- Warm the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, cooking until the onion is translucent, about 5 minutes.
- Stir in the garlic, paprika, and dried herbs, cooking for an additional minute.
Cooking
- Add the beans, potatoes, broth, tomato paste, and seasoning.
- Raise the heat to bring the mixture to a boil, then reduce the heat, cover, and simmer for 30 minutes.
Blending (optional)
- Remove from heat, let cool slightly, and blend about 2 cups of the soup to thicken.
Final Touches
- Stir in the parsley, taste, and adjust seasoning if needed.
- Serve in bowls with croutons or crusty bread.