Bean and potato soup recipe made with 1 cup beans, 2 potatoes, 1 onion, 3 cups broth & ½ cup carrots, easy, hearty, creamy, everyone’s favorite cozy bowl.
Ingredients for Bean and Potato Soup Recipe
| Ingredient | Amount | Tips |
|---|---|---|
| White beans (cannellini or navy) | 1½ cups (soaked overnight) | Provides protein and creamy texture |
| Yukon Gold Potatoes | 3 medium, diced | Adds heartiness and natural creaminess |
| Onion | 1 large, chopped | Enhances flavor |
| Carrots | 2 medium, diced | Adds sweetness and nutrients |
| Celery | 2 stalks, diced | For aromatic depth |
| Garlic | 3 cloves, minced | Adds savory notes |
| Vegetable broth | 6 cups | Can substitute with chicken broth |
| Olive oil | 2 tbsp | For sautéing aromatics |
| Fresh thyme | 1 tsp | Optional, for herbal flavor |
| Salt & black pepper | To taste | Season gradually for balanced flavor |
| Bay leaf | 1 | Remove before serving |
| Lemon juice | 1 tbsp | Brightens the soup just before serving |
How to Make Bean and Potato Soup Recipe
Preparing the Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Sauté until soft and fragrant, about 5–7 minutes. Stir in minced garlic and cook for another minute, releasing its aroma.
Cooking the Beans and Potatoes
Add the soaked white beans, diced potatoes, and vegetable broth to the pot. Toss in the bay leaf and fresh thyme. Bring the soup to a gentle boil, then reduce heat and simmer for 35–40 minutes until beans and potatoes are tender.
Seasoning and Finishing Touches
Remove the bay leaf. Season with salt, pepper, and a squeeze of lemon juice. Optional: blend half the soup for a creamy texture or leave chunky for a rustic feel. Serve warm and enjoy a hearty, comforting bowl.
Variations of bean and potato soup recipe
Adding Different Beans
Swap white beans for kidney, black, or mixed beans for a richer, protein-packed flavor.
Vegetarian or Vegan Twist
Use vegetable broth and skip any dairy. Add plant-based cream for a smooth, creamy texture.
Extra Vegetables
Include kale, spinach, or leeks for added nutrition and color. Carrots and parsnips enhance sweetness naturally.
Herbs and Spices
Experiment with thyme, rosemary, smoked paprika, or Italian seasoning to create regional flavors.
Italian-Style Version
Add cooked pasta or small gnocchi and finish with a sprinkle of Parmesan or nutritional yeast for a cozy Mediterranean touch.
Instant Pot / Slow Cooker
Adapt cooking times for convenience without sacrificing taste or texture.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3–4 days | Store soup in an airtight container. Reheat on stovetop over medium heat, stirring occasionally. |
| Freezer | Up to 3 months | Cool completely before freezing in freezer-safe containers. Thaw overnight in fridge before reheating. |
| Microwave | 2–3 minutes per bowl | Transfer to microwave-safe bowl. Cover loosely, stir halfway, and heat until steaming. |
| Reheating Tips | — | Adjust seasoning after reheating. For creamier texture, stir in a splash of broth or plant-based cream. |
Serving Suggestions
Bread Pairings
Serve your bean and potato soup with crusty artisan bread, garlic toast, or a soft baguette for dipping.
Light Side Dishes
Pair with a simple green salad, roasted vegetables, or a fresh slaw to balance the hearty soup.
Toppings and Garnishes
Add a sprinkle of fresh herbs, grated Parmesan, or a swirl of plant-based cream for extra flavor and visual appeal.
Beverage Options
Complement with light wines, herbal teas, or sparkling water to round out the meal.
Meal Prep Tip
Portion the soup into bowls and store separately with garnishes for quick weeknight meals.
Nutrition of Bean and Potato Soup Recipe
| Nutrient | Amount | Benefits |
|---|---|---|
| Calories | 210 kcal | Moderate, ideal for a hearty meal |
| Protein | 10 g | From white beans, supports satiety and muscle health |
| Carbohydrates | 35 g | Complex carbs from potatoes and beans, provides energy |
| Dietary Fiber | 8 g | Promotes digestion and keeps you full |
| Fat | 4 g | Healthy fats from olive oil |
| Saturated Fat | 0.5 g | Low, supports heart health |
| Sodium | 450 mg | Adjustable based on broth and added salt |
| Vitamin C | 25% DV | From potatoes and vegetables, boosts immunity |
| Potassium | 650 mg | Supports heart and muscle function |
| Iron | 12% DV | From beans, contributes to energy production |
FAQs Bean and Potato Soup Recipe
Q: Can I make this soup vegan?
A: Yes! Simply use vegetable broth and skip any dairy. Plant-based cream or olive oil can replace butter or cream.
Q: What beans work best in this soup?
A: White beans like cannellini or navy beans are ideal, but you can mix kidney, black, or yellow beans for variety.
Q: How do I thicken the soup?
A: Blend half the soup for a creamy texture or mash some potatoes. Cornstarch or flour slurry also works.
Q: Can I freeze this soup?
A: Yes, it stores well for up to 3 months. Thaw in the fridge and reheat on the stove.
Q: How long does it take to cook?
A: About 45–50 minutes on the stovetop or 20–25 minutes in an Instant Pot.
