Potato and Bean Soup Recipe

This Potato and Bean Soup is the definition of cozy comfort in a bowl, blending creamy potatoes, hearty beans, and aromatic herbs for a meal that’s as nourishing as it is delicious. Whether you’re looking for an easy weeknight dinner or a satisfying lunch, this soup has all the makings of a family favorite. It’s a recipe I reach for whenever I need something simple, warming, and endlessly soul-soothing. Plus, it comes together in under an hour with pantry staples—what’s not to love?

Ingredients You’ll Need

These ingredients couldn’t be simpler, but together, they create an irresistible depth of flavor and texture. Each component plays a special role—whether it’s adding silkiness, heartiness, or a pop of color—so don’t skip any if you want that classic Potato and Bean Soup magic!

• Extra virgin olive oil: The base of any great soup, lending rich flavor and a velvety mouthfeel.
• Onion (any color): Adds subtle sweetness and a mellow savoriness as it softens.
• Celery: Gives a fresh, slightly peppery crunch that rounds out the other vegetables.
• Carrot: Brings vibrant color and natural sweetness to balance the savory flavors.
• Garlic: Infuses every bite with comforting, aromatic depth.
• Dried thyme: Offers herbal earthiness that pairs beautifully with potatoes.
• Dried oregano: Lends a punch of Mediterranean flavor and aroma.
• Paprika: Adds subtle warmth and a gorgeous hue for eye-catching appeal.
• Cannellini beans (or your favorite beans): Provide creaminess and hearty protein; canned or home-cooked both work!
• Potatoes (peeled and diced): The star of the soup, making it silky, filling, and utterly comforting.
• Low-sodium vegetable broth: The canvas that brings all flavors together—low-sodium gives you control over seasoning.
• Tomato paste: Deepens the color and adds a gentle acidity that lifts the soup.
• Salt and black pepper: Essential for unlocking and balancing all the spices and vegetables.
• Fresh parsley: A final flourish for bright flavor and a little springtime freshness.

How to Make Potato and Bean Soup

Step 1: Sauté the Aromatics

Start by warming the olive oil in a large pot over medium heat. Once the oil looks glossy and inviting, toss in the diced onion, carrots, and celery. Stir occasionally and let them cook until the onion turns translucent—this usually takes about 5 minutes. At this stage, your kitchen will already smell fantastic!

Step 2: Add Garlic and Spices

Next, stir in the minced garlic, paprika, dried thyme, and oregano. Let these fragrant friends cook for about a minute; they’ll bloom, releasing their delicious aromas and getting you excited for what’s ahead. Don’t skip this step—it’s where the flavor really builds.

Step 3: Combine Beans, Potatoes, Broth, and Tomato Paste

It’s time for the starring ingredients! Add those hearty beans, diced potatoes, vegetable broth, tomato paste, salt, and black pepper. If your broth is already quite salty, hold back on extra seasoning for now and adjust at the end. Give everything a good stir so it mingles beautifully together.

Step 4: Bring to a Boil and Simmer

Turn up the heat and bring your soon-to-be Potato and Bean Soup to a gentle boil. Once it bubbles, reduce the heat to medium, pop on a lid, and let it simmer away for about 30 minutes. This is where all the magic happens—potatoes get tender, and flavors deepen.

Step 5: Thicken the Soup (Optional)

If you love a thicker broth, here’s a handy trick: Remove the pot from heat and let the soup cool just a touch. Then, carefully blend about 2 cups of the soup—either in a blender or with a stick blender—and stir it back into the pot. Take care not to over-blend, especially with potatoes, since that can lead to a gluey texture. And, watch out, the soup is still hot!

Step 6: Finish with Parsley and Adjust

Sprinkle in the fresh parsley and give it a final stir. This bright green herb adds freshness and a pop of color. Now, taste your soup—does it need a little extra salt, pepper, or a splash more broth for your preferred consistency? Adjust until it’s just right for you.

Step 7: Serve and Enjoy

Divide the finished Potato and Bean Soup into bowls. I love topping mine with crunchy croutons or a chunk of crusty bread on the side. For a little extra kick, a sprinkle of chili flake and a drizzle of olive oil make it extra inviting. Enjoy every spoonful!

How to Serve Potato and Bean Soup

Garnishes

Give your Potato and Bean Soup a 5-star restaurant touch with fresh garnishes! A shower of chopped parsley, a swirl of extra virgin olive oil, or even a pinch of chili flakes can totally transform the final bowl. Crumbled feta, grated Parmesan, or just a handful of toasted croutons add a savory crunch and make each spoonful feel special.

Side Dishes

This soup is perfectly satisfying as it is, but if you want to round out your meal, serve it with warm, crusty bread, a slice of sourdough, or even a simple green salad with a zippy lemon vinaigrette. These sides soak up every drop and welcome a bit of crunch or extra greens to your table.

Creative Ways to Present

Hosting a dinner party? Ladle the Potato and Bean Soup into some rustic mugs for an appetizer, or serve it in hollowed-out bread bowls for extra wow factor. Individual ramekins topped with a dollop of yogurt and fresh chives look elegant, or you could offer a hearty soup-and-sandwich lunch, pairing it with your favorite grilled cheese. Let your imagination (and appetite) lead the way!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Potato and Bean Soup, just let it cool completely before transferring to an airtight container. Stored in the refrigerator, it will stay fresh and delicious for up to four days. The flavors tend to get even better overnight!

Freezing

This soup freezes wonderfully, making it a great option for meal prep. Let the soup cool completely, then ladle it into freezer-safe containers, leaving some room at the top for expansion. Freeze for up to three months. For best texture, thaw overnight in the fridge before reheating.

Reheating

To reheat your Potato and Bean Soup, simply pour your desired portion into a small pot and warm gently over medium heat, stirring often. You can also use the microwave—just reheat in intervals, stirring in between, until piping hot. If the soup has thickened in the fridge, add a splash of water or broth to loosen it up.

FAQs

Can I use different kinds of beans in this soup?

Absolutely! While cannellini beans are my go-to for their creamy texture, you can swap in navy beans, great northern beans, or even chickpeas if you’d like a different twist. Pick your favorite or mix and match for more variety.

How can I make this Potato and Bean Soup gluten-free?

The soup itself is naturally gluten-free as long as your vegetable broth and any added garnishes (like croutons) are gluten-free. Just double-check your labels if that’s important for your diet.

Is it possible to make this soup vegan?

Yes, this recipe is already vegan! Just be sure to use a plant-based broth and skip any dairy-based toppings like Parmesan. Plant-based protein and flavor packed into every spoonful!

Can I add extra vegetables?

Definitely. Zucchini, spinach, or kale can all be stirred in for more veggie goodness. Just chop your extras bite-sized and add during the last 10 minutes so they stay vibrant and tender.

How do I prevent potatoes from becoming gluey in the soup?

Great question! To avoid that overly starchy, sticky texture, don’t over-blend the soup, especially if using a blender. Pulse just enough to get the creaminess you want, and always use waxy or all-purpose potatoes rather than starchy ones like russets.

Final Thoughts

I hope you adore this Potato and Bean Soup as much as I do—it’s hearty, wholesome, and easy enough for busy nights, but special enough to savor with friends. Whether you’re new to homemade soups or a seasoned pro, give this recipe a try and let its soothing, rustic flavors win you over. Happy cooking!

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