Potato and Bean Soup Recipe
A hearty and comforting Potato and Bean Soup recipe that is perfect for a cozy meal. Loaded with vegetables, beans, and savory herbs, this soup is nutritious and delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
Vegetable Mixture:
- 1 tablespoon extra virgin olive oil
- 1 Onion, diced (any color is fine)
- 1 celery rib, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons paprika
Bean and Potato Mix:
- 2 cans (14oz/400gr each) Cannellini beans or your favorite beans, rinsed and drained (or 3 cups of cooked beans)
- 15oz (450 grams) Potatoes, peeled and diced (weighed after peeling, around 2 large potatoes)
- 4 cups (960 ml) low-sodium vegetable broth
- 3 tablespoons tomato paste
- 1 teaspoon salt, or to taste
- Black pepper, to taste
- 3 tablespoons Fresh parsley, chopped
Instructions
- Sauté Vegetable Mixture: Warm olive oil in a pot, sauté onion, celery, carrot until soft. Add garlic, paprika, herbs, cook briefly.
- Add Beans and Potatoes: Incorporate beans, potatoes, broth, tomato paste, and season. Bring to a boil, then simmer covered for 30 minutes.
- Thicken Soup: Optionally blend 2 cups of soup, return to pot for thicker consistency.
- Finish and Serve: Stir in parsley, adjust seasoning, serve with bread, croutons, chili flakes, and olive oil.
Notes
- For a creamier texture, blend more of the soup.
- Adjust seasonings like salt and pepper based on personal preference.
- Experiment with different bean varieties for unique flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Find it online: https://cookedbysarah.com/potato-and-bean-soup-recipe/
