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
Scale
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.
