Description
A hearty and comforting Potato and Bean Soup, packed with tender potatoes, mixed beans, and vegetables simmered in flavorful broth with aromatic herbs. This easy-to-make soup can be enriched with cream or coconut milk for extra creaminess and garnished with fresh parsley or chives for a fresh finish.
Ingredients
Scale
Vegetables & Aromatics
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup corn kernels (fresh, frozen, or canned)
Beans
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Liquids & Seasonings
- 4 cups vegetable broth (or chicken broth)
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk (optional for extra creaminess)
Garnish
- Fresh parsley or chives (optional)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Then add minced garlic and sauté for an additional minute until fragrant, building a flavorful base for the soup.
- Add Potatoes & Carrots: Incorporate the diced potatoes and carrots into the pot, stirring to combine with the sautéed onion and garlic. Cook for 5 minutes to slightly soften the vegetables and meld their flavors.
- Add Broth and Herbs: Pour in the vegetable or chicken broth, then add thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and let it cook gently for 20 minutes, or until the potatoes are tender and infused with the herbs.
- Add Beans and Corn: Stir in the drained and rinsed white beans and kidney beans, along with the corn kernels. Continue to simmer for another 5-7 minutes to heat everything through and allow flavors to combine.
- Creaminess (Optional): For a richer texture, stir in heavy cream or coconut milk and simmer for an additional 2-3 minutes. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or chives if desired, adding a fresh, herby note to the warm, comforting soup.
Notes
- You can substitute the vegetable broth with chicken broth for a non-vegetarian option.
- The creaminess step is optional; use coconut milk for a dairy-free variation.
- Frozen or canned corn works well in this recipe, no need to thaw before adding.
- Adjust herbs and seasoning to your taste preference; fresh herbs can be used instead of dried.
- For a thicker soup, mash some of the potatoes before adding beans or reduce the broth slightly during cooking.
