If you are craving a cozy, nourishing meal that feels like a warm hug in a bowl, this Potato and Bean Soup Recipe is exactly what you need. It’s a delightful symphony of tender potatoes, hearty beans, and sweet corn, all simmered in a fragrant broth infused with herbs. This soup is not only incredibly satisfying, but it also balances flavors and textures beautifully, making it perfect for any season. Whether you’re aiming for a simple weeknight dinner or a comforting lunch, this Potato and Bean Soup Recipe will quickly become a beloved favorite.
Ingredients You’ll Need
The beauty of this Potato and Bean Soup Recipe lies in its simple yet essential ingredients. Each element brings its own magic, from the creamy potatoes that give body to the soup, to the beans that add heartiness. The fresh herbs brighten the flavor, and the corn lends a pop of sweetness and color, making every spoonful a joy.
- Olive oil: Use good quality olive oil to sauté veggies and build a flavorful base.
- Small onion, diced: This adds sweetness and depth when softened.
- Garlic cloves, minced: Garlic infuses the soup with a warm, aromatic punch.
- Medium potatoes, peeled and diced: Choose starchy potatoes for that creamy texture as they soften.
- Carrots, diced: Carrots bring a touch of natural sweetness and vibrant color.
- Vegetable broth or chicken broth: The liquid backbone that marries all flavors together.
- White beans (cannellini or Great Northern), drained and rinsed: These offer creaminess and gentle nuttiness.
- Kidney beans, drained and rinsed: They add a contrasting texture and heartiness.
- Corn kernels (fresh, frozen, or canned): Sweet bursts that brighten each bite.
- Thyme: An earthy herb that complements the potatoes beautifully.
- Rosemary: Adds piney, fragrant notes that elevate the soup.
- Salt and pepper: To season perfectly and balance all flavors.
- Heavy cream or coconut milk (optional): For a luscious, creamy finish if you’re feeling indulgent.
- Fresh parsley or chives for garnish (optional): Adds freshness and a pop of green color on top.
How to Make Potato and Bean Soup Recipe
Step 1: Sauté the Vegetables
Start by warming up olive oil in a large pot over medium heat. Toss in the diced onion and let it soften for about 3 to 4 minutes, until it turns translucent and sweet. Then add the minced garlic and cook for another minute — you’ll immediately notice the wonderful aroma filling your kitchen, setting the stage for what’s to come.
Step 2: Add Potatoes and Carrots
Next, add the diced potatoes and carrots. Stir them gently to coat with the olive oil and sautéed onions. Let everything cook together for about 5 minutes, allowing the veggies to start softening and mingling their flavors.
Step 3: Add Broth and Herbs
Pour in the vegetable or chicken broth, raising the heat to bring the contents to a simmer. This is when the thyme, rosemary, salt, and pepper join in. These herbs add an earthy freshness that complements the mildness of the potatoes perfectly. Let the soup simmer gently for about 20 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Add Beans and Corn
It’s time for the star ingredients: the white beans, kidney beans, and corn kernels. Stir them into the pot, making sure they’re evenly distributed. Allow the soup to simmer for an additional 5 to 7 minutes so the flavors meld and the corn is warmed through. The combination of beans adds layers of texture and protein, making this soup truly hearty and fulfilling.
Step 5: Creaminess (Optional)
If you desire an extra touch of indulgence, this is when you stir in the heavy cream or coconut milk. Let it simmer gently for another 2 to 3 minutes. This step adds a silky, rich texture that makes each spoonful decadently smooth, without overpowering the natural flavors of the vegetables and beans.
Step 6: Serve
Ladle the soup into bowls, then garnish with fresh parsley or chives if you like. These bright herbs add a lovely color contrast and a fresh burst of flavor to finish off your warm, comforting meal.
How to Serve Potato and Bean Soup Recipe
Garnishes
Fresh herbs like parsley or chives are simple yet effective garnishes. They bring a subtle brightness that cuts through the richness and adds a fresh aroma. For a bit more texture, consider a sprinkle of crunchy croutons or a drizzle of extra virgin olive oil just before serving.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm baguette, perfect for dipping into the creamy broth. A crisp green salad with a light vinaigrette can also balance the meal nicely, adding freshness and crunch.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls or hollowed-out mini pumpkins during autumn, which adds charm and extra flavor. You can also drizzle a bit of pesto or hot sauce for an exciting flair that guests will remember.
Make Ahead and Storage
Storing Leftovers
This Potato and Bean Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and flavor. Leftover soup often tastes even better the next day as the flavors continue to meld.
Freezing
If you want to enjoy this comforting soup later, it freezes well for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container. When ready, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
When reheating, do so gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much after chilling, simply add a splash of broth or water to bring it back to your desired consistency. Avoid boiling to keep the beans tender and the creaminess intact.
FAQs
Can I use different types of beans in the Potato and Bean Soup Recipe?
Absolutely! Feel free to mix and match beans like black beans, navy beans, or even chickpeas. The soup’s flexible base works well with many varieties, offering different textures and flavors.
Is this soup suitable for a vegan diet?
Yes, it is! Use vegetable broth and opt for coconut milk instead of heavy cream to keep it fully vegan. The combination of potatoes, beans, and corn ensures it remains satisfying and rich.
Can I make this soup in a slow cooker?
You can! Sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6 to 8 hours. Add cream or coconut milk at the end of cooking for best results.
How can I make the soup thicker?
If you prefer a thicker soup, mash some of the potatoes and beans with a potato masher before adding the beans and corn or blend a portion of the soup and stir it back in. This will give it a creamier, heartier texture.
What’s the best way to spice up this Potato and Bean Soup Recipe?
Try adding smoked paprika, chili flakes, or a dash of cayenne pepper for a smoky or spicy kick. Fresh herbs like cilantro or a squeeze of lemon juice added at the end can also brighten and lift the flavors wonderfully.
Final Thoughts
This Potato and Bean Soup Recipe is such a treasure — simple, comforting, and packed with flavors and textures that warm you inside out. Whether you’re a seasoned cook or just love easy, wholesome meals, it’s a joy to make and even better to eat. I promise, once you try it, you’ll find yourself coming back to this recipe again and again. So grab your pot, gather your ingredients, and dive into a bowl of pure comfort!
Print
Potato and Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Potato and Bean Soup is a hearty, nutritious meal perfect for any day of the year. Combining creamy potatoes, protein-rich beans, sweet corn, and aromatic herbs, this soup offers a satisfying blend of textures and flavors. It’s easy to prepare on the stovetop, making it a great option for a quick lunch or dinner that can be customized with creaminess from heavy cream or coconut milk, and fresh herbs for garnish.
Ingredients
Vegetables
- 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)
Liquids & Broth
- 1 tbsp olive oil
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream or coconut milk (optional for extra creaminess)
Beans
- 1 can (15 oz) white beans (like cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Herbs & Seasonings
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- Fresh parsley or chives for garnish (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 cook for an additional minute until fragrant, creating a flavorful base for the soup.
- Add Potatoes & Carrots: Add the peeled and diced potatoes along with the diced carrots to the pot. Stir to combine and cook for about 5 minutes, allowing the vegetables to start softening.
- Add Broth and Herbs: Pour in the vegetable broth and bring the mixture to a simmer. Add thyme, rosemary, salt, and pepper to season. Let it simmer gently for 20 minutes or until the potatoes are tender and cooked through.
- Add Beans and Corn: Stir in the drained and rinsed white beans, kidney beans, and corn kernels. Continue to simmer the soup for another 5-7 minutes to heat the beans and meld flavors together.
- Creaminess (Optional): If you prefer a creamier soup, stir in heavy cream or coconut milk at this stage. Allow it to simmer for an additional 2-3 minutes. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or chives for a bright, fresh finish. Serve immediately and enjoy!
Notes
- You can substitute vegetable broth with chicken broth for a richer flavor if not strictly vegetarian.
- Using coconut milk instead of heavy cream makes the soup dairy-free and suitable for lactose intolerance.
- For a smoother texture, consider blending a portion of the soup before adding the beans and corn.
- Add more herbs or spices such as smoked paprika or cumin for a different flavor twist.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
