Description
This Hearty Potato Bean Soup recipe is a comforting and nourishing one-pot meal made with creamy potatoes, white beans, vegetables, and herbs. It’s naturally vegetarian, easy to make vegan, and perfect for cozy dinners or meal prep.
Ingredients
3 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
4 cups vegetable broth
3 large Yukon Gold potatoes, peeled and cubed
2 cans white beans, drained and rinsed
1 bay leaf
1 teaspoon salt
1⁄2 teaspoon black pepper
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent.
2. Stir in garlic and thyme, cooking for another minute until fragrant.
3. Add the potatoes and white beans. Pour in the vegetable broth and add the bay leaf. Bring to a boil.
4. Reduce heat and simmer uncovered for 20 to 25 minutes, or until potatoes are tender.
5. Remove the bay leaf. Use an immersion blender to blend part of the soup for a creamy texture, or transfer some to a blender and return to the pot.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Notes
Use Yukon Gold potatoes for creaminess or red potatoes for more texture.
Canned white beans like cannellini or great northern beans work best.
For a vegan version, ensure your broth is completely plant-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg