Hearty Potato Bean Soup Recipe
This Hearty Potato Bean Soup Recipe is warm, filling and perfect for cozy days. It is simple to make and full of healthy ingredients.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 4 medium potatoes peeled and cubed
- 1 can 15 oz white beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: 1 cup kale or spinach chopped
- Optional: fresh parsley for garnish
Instructions
Heat olive oil
- Pour olive oil in a large pot. Heat over medium heat until shimmering.
Sauté onions and garlic
- Add diced onions and garlic. Cook for 3–4 minutes until soft and fragrant.
Add carrots and celery
- Stir in diced carrots and celery. Cook for 5 minutes, stirring occasionally.
Add potatoes
- Add cubed potatoes to the pot. Mix well with vegetables for even flavor distribution.
Pour in broth
- Add vegetable or chicken broth. Bring the soup to a gentle boil.
Add beans and seasonings
- Add drained beans, thyme, parsley, smoked paprika, salt and pepper. Stir well.
Simmer the soup
- Reduce heat to low. Cover and simmer for 20 minutes until potatoes are tender.
Optional: Add greens
- Stir in kale or spinach. Cook for another 5 minutes until greens are wilted.
Adjust seasoning
- Taste the soup. Add more salt, pepper or paprika if needed.
Serve hot
- Ladle soup into bowls. Garnish with fresh parsley. Serve with crusty bread.
Notes
- Use red or Yukon gold potatoes for creamier texture.
- Add smoked sausage or bacon for extra flavor.
- Use canned beans for convenience or cook dried beans in advance.
- Blend half the soup for a creamy consistency.
- Add a splash of lemon juice for freshness.
- Substitute kale with spinach or Swiss chard.
- Use vegetable broth for a vegetarian version.