Potato and Bean Soup Recipe
If there’s one recipe I want every soup lover to have in their cozy kitchen repertoire, it’s this Potato and Bean Soup. Bursting with tender potatoes, creamy beans, colorful vegetables, and a swirl of fresh herbs, this Mediterranean-inspired favorite is absolutely packed with flavor, nutrition, fiber, and soul-warming satisfaction. Whether you’re whipping up a quick weeknight meal or hosting friends on a chilly day, this rustic soup will fill your home with comforting aromas and put big, happy smiles on everyone’s faces. It’s the kind of dish you’ll make again and again, just waiting for another excuse to share the goodness of Potato and Bean Soup!
Ingredients You’ll Need
The beauty of this recipe lies in its simple, wholesome ingredients—each one performs a vital role, from adding depth of flavor to enhancing the hearty, chunky texture. Gather everything below and get ready to watch these humble kitchen staples transform into a delicious Potato and Bean Soup!
- Olive oil: Use for sautéing the vegetables and building a rich foundation of flavor from the very start.
- Onion: Diced onion brings pleasant sweetness and aromatic depth to every spoonful.
- Garlic: A couple of minced cloves add a gentle kick and that irresistible, savory warmth.
- Carrots: Diced carrots provide subtle sweetness and their orange color is a beautiful contrast in the soup.
- Celery: With its herbal notes and crunch, celery perfectly balances the softer textures.
- Potatoes: The star of our Potato and Bean Soup—cubed potatoes give body and make the soup especially comforting.
- Cannellini beans: These soft, creamy white beans are mild and absorb flavors beautifully.
- Great northern beans: Slightly nutty and firm, they hold up well for a nice textural contrast.
- Vegetable broth: The soul of the soup! Use a good-quality broth for rich, savory undertones.
- Dried thyme: Just a teaspoon adds classic Mediterranean herbal flavor.
- Dried oregano: Oregano deepens the broth and ties the vegetables together.
- Smoked paprika: Adds a gentle smokiness and gorgeous color—don’t skip this!
- Bay leaf: Enhances the overall aroma; just remember to remove it before serving.
- Salt: Essential for coaxing out every flavor—taste and adjust as you go.
- Black pepper: A little spice to highlight the earthiness of the beans and potatoes.
- Kale or spinach: The finishing touch for color and nutrients; wilted in just before serving.
- Fresh parsley: Chopped parsley brightens the whole bowl and makes each bite feel fresh.
How to Make Potato and Bean Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, garlic, carrots, and celery, and cook them together for about 5 minutes, stirring regularly. This is your foundational flavor-building stage—the vegetables should soften and release their sweet aroma, signaling they’re ready for the next step.
Step 2: Add the Bulk Ingredients
Once your aromatics are soft and fragrant, stir in the cubed potatoes and both cans of drained beans. Next, pour in the vegetable broth and sprinkle in dried thyme, dried oregano, smoked paprika, bay leaf, salt, and black pepper. Give everything a good stir to combine, then crank up the heat just until the soup starts to boil.
Step 3: Simmer to Perfection
Reduce the heat to low and let the Potato and Bean Soup bubble away gently for 20 to 25 minutes. The goal here is to soften those potato cubes until they’re tender but not falling apart, and to let all the flavors meld into a beautiful, cohesive broth. Your kitchen will smell absolutely inviting at this point!
Step 4: Thicken the Soup
Remove the bay leaf, then use a potato masher (or the back of a spoon) to lightly mash some of the potatoes and beans right in the pot. Don’t turn it into purée—you want thick, creamy broth with plenty of soft-yet-chunky bites. This step creates that classic, homespun texture that makes this soup irresistible.
Step 5: Add Greens and Finish
Stir in the chopped kale or spinach and let it simmer for just 3 to 4 minutes, until the greens are wilted but still vibrant. Taste your Potato and Bean Soup and adjust the seasonings if needed. Now you’re ready to ladle into bowls and shower with fresh parsley. Dinner is served!
How to Serve Potato and Bean Soup
Garnishes
A little extra flourish makes every bowl special. Try topping your Potato and Bean Soup with a generous handful of chopped parsley for brightness, or swirl in a dollop of Greek yogurt or drizzle of olive oil for a luxurious finish. Freshly cracked black pepper or a sprinkle of grated Parmesan never hurt, either.
Side Dishes
This soup pairs wonderfully with slices of crusty whole-grain bread, a warm baguette, or even garlic toast for dunking. You could also serve it alongside a crisp green salad or a simple tomato-cucumber salad for some cool, fresh contrast with the hearty Potato and Bean Soup.
Creative Ways to Present
If you love to impress, ladle the soup into wide shallow bowls and arrange a little nest of greens or extra beans right in the center. For gatherings, serve in rustic mugs or small soup crocks so everyone can refill at will. You can even top with a poached egg or roasted chickpeas for something extra special. Make it yours!
Make Ahead and Storage
Storing Leftovers
Potato and Bean Soup stores beautifully, making it a perfect meal-prep superstar. Simply cool the soup completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, so many say it’s even better the next day!
Freezing
To freeze, ladle cooled soup into freezer-safe containers, leaving a little headspace. It keeps well for up to 3 months. Thaw in the refrigerator overnight before reheating for the freshest taste. Note that potatoes may soften slightly after freezing, but the soup will still be delicious.
Reheating
Reheat Potato and Bean Soup gently on the stovetop over medium-low heat, stirring occasionally until piping hot. Add a splash of broth or water if the soup has thickened in the fridge. You can also microwave individual servings in a covered bowl, stirring halfway through.
FAQs
Can I use different types of beans?
Absolutely! While cannellini and great northern beans give a lovely creamy texture and mild flavor, you can substitute navy beans, kidney beans, or even chickpeas to switch things up according to what you have on hand.
How do I make Potato and Bean Soup creamier?
If you crave an ultra-creamy finish, simply stir in half a cup of heavy cream or coconut milk before serving. You can also mash a few extra potatoes and beans for added thickness without dairy.
What potatoes work best in this recipe?
Yukon Golds or Russet potatoes both work beautifully. Yukon Golds hold their shape a bit better and add a subtle buttery flavor, while Russets break down more, making the broth extra silky and comforting.
Is Potato and Bean Soup gluten-free?
Yes, as written, this recipe is naturally gluten-free as long as your vegetable broth doesn’t contain wheat additives. Just pair with gluten-free bread if needed!
Can I make this in advance for a party?
This soup is a fantastic make-ahead dish. Prepare it a day before, let it cool, and store in the fridge. Just reheat gently and add a little fresh parsley before serving to impress your guests.
Final Thoughts
I hope you’ll make this Potato and Bean Soup and enjoy every comforting, flavorful spoonful. It’s a bowl of pure goodness that never fails to bring people together. If you try it, I’d love to hear how you serve yours and any creative twists you make—it just might become your new signature soup!
Print
Potato and Bean Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting Potato and Bean Soup that is loaded with vegetables, beans, and flavorful herbs. This soup is perfect for a cozy meal on a chilly day and is both vegetarian and gluten-free.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Soup:
- 4 medium potatoes, peeled and cubed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) great northern beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped kale or spinach
- 1/4 cup chopped fresh parsley
Instructions
- Saute Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Cook Soup: Stir in potatoes, beans, vegetable broth, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes until potatoes are tender. Remove bay leaf.
- Thicken Soup: Lightly mash some potatoes and beans in the pot for thickness. Stir in kale and simmer for 3-4 minutes.
- Finish and Serve: Adjust seasonings, garnish with parsley, and serve hot.
Notes
- For extra creaminess, add 1/2 cup heavy cream or coconut milk.
- Feel free to use other beans like navy beans or kidney beans.
- Pair with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
