Description
A hearty and comforting Potato and Bean Soup combining tender potatoes, mixed beans, and fresh vegetables in a flavorful herb-infused broth, finished with optional creaminess for a rich texture. Perfect as a nutritious and filling meal for 4 to 6 servings.
Ingredients
Scale
Main 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
- 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 minced garlic and cook for another minute until fragrant to build the soup’s flavor base.
- Add Potatoes & Carrots: Stir in the diced potatoes and carrots, combining everything evenly. Cook for about 5 minutes to begin softening the vegetables and developing flavor.
- Add Broth and Herbs: Pour in the vegetable broth and bring the mixture to a gentle simmer. Add thyme, rosemary, salt, and pepper to season. Let it simmer for 20 minutes or until the potatoes are tender, allowing flavors to meld.
- Add Beans and Corn: Stir in the drained white beans, kidney beans, and corn kernels. Simmer the soup for another 5-7 minutes to heat the beans through and integrate the sweetness of corn.
- Creaminess (Optional): For a richer texture, stir in heavy cream or coconut milk, then simmer for an additional 2-3 minutes. Adjust seasoning by tasting and adding salt or pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or chopped chives if desired, adding a fresh, bright contrast to the warm soup.
Notes
- You can substitute chicken broth for vegetable broth if not vegan.
- Use coconut milk for a dairy-free creaminess alternative.
- Frozen corn can be used in place of fresh or canned corn.
- Adjust herbs as per preference; oregano or basil can also complement this soup.
- The soup can be pureed partially for a thicker texture or served chunky.
- Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
