Description
Warm up with a bowl of Hearty Potato Bean Soup — a thick, creamy, and comforting blend of tender potatoes, white beans, carrots, celery, and herbs. This easy recipe is budget-friendly, vegetarian, and full of nourishing ingredients. It’s the perfect choice for quick dinners, healthy snacks, or cozy lunch ideas. Whether you serve it chunky or blended smooth, it’s one of those easy recipes you’ll come back to over and over again — the ultimate go-to for cold days, wholesome dinners, or meatless meals that satisfy.
Ingredients
2 tablespoons olive oil
1 onion, diced
2 carrots, sliced
2 stalks celery, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
4 cups vegetable broth
3 medium potatoes, diced
2 cups cooked white beans (cannellini or great northern)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add garlic, thyme, bay leaf, salt, and pepper. Stir and cook for 1 minute.
3. Add potatoes and vegetable broth. Bring to a boil, reduce heat, and simmer covered for 15–20 minutes.
4. Add cooked white beans. Simmer for another 5 minutes.
5. Use an immersion blender to partially blend the soup (optional) for creaminess while keeping some texture.
6. Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
For extra flavor, squeeze in some lemon juice at the end or sprinkle red chili flakes.
You can blend the soup entirely for a creamy texture or leave it chunky for more bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 710mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg