Hearty Potato Bean Soup
A soul-soothing blend of creamy potatoes and tender beans, this one-pot soup is quick, delicious, and budget-friendly.
Ingredients
Main Ingredients
- 1 cup white beans (canned or cooked) You can use any type of white beans.
- 2 large potatoes, diced Diced into even pieces for uniform cooking.
- 1 large onion, chopped Chopped into small pieces.
- 2 medium carrots, chopped Chopped into small pieces.
- 2 stalks celery, chopped Chopped into small pieces.
- 4 cups vegetable broth Use low-sodium if preferred.
- 2 cloves garlic, minced To add flavor.
- 1 teaspoon thyme Dried or fresh, as preferred.
- Salt and pepper to taste Adjust seasonings as preferred.
- 1 tablespoon olive oil For sautéing the vegetables.
Instructions
Preparation
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add the minced garlic and thyme, cooking for another minute.
- Stir in the diced potatoes and white beans.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for about 20-25 minutes, or until the potatoes are tender.
- Season with salt and pepper to taste.
- Serve warm.
Notes
For a creamier soup, blend a portion before serving. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.