Potato and Bean Soup

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This potato and bean soup is hearty and full of protein. It’s a budget-friendly recipe that uses pantry staples and makes a simple yet delicious lunch or dinner, perfect for warming you up.

Soup season is here!

Top view of a black bowl full of potato and bean soup.

Have you started looking for cozy soup recipes now that we’re in October? Great, I’ve got you covered with this incredible potato and bean soup, which has everything you could want in a soup.

Think of a bowl of thick tomato broth filled with warm flavor, fluffy beans, and chunks of soft potatoes. How delicious is that?

The recipe is straightforward. Everything starts with a flavor base made with vegetables; then, we stir in convenient dried herbs and spices and add potatoes, canned beans, and broth. Plus seasoning, of course.

At the end of the cooking time, to make the texture thicker and super cozy, we blend part of the soup, return it to the pot, and finish with fresh chopped parsley. Easy peasy and your bowl of warming soup is served.

Make a big batch and freeze some for later, or serve it with a side of crusty bread rolls or this warm black pepper focaccia. And devour!

List of the ingredients

  • Canned beans
  • Potatoes
  • Onion & garlic
  • Spices & herbs
  • Extra virgin olive oil
  • Tomato paste
  • Broth
  • Salt & pepper
The ingredients to make potato and bean soup are arranged over a white background.

How to make potato and bean soup

(Note: this is a quick description; the full recipe is at the bottom of the page)

  • Saute onion, carrot, and celery for 5 minutes.
  • Stir in the garlic, paprika, and dried herbs. Cook for another minute.
  • Add the beans, potatoes, broth, tomato paste, seasoning, and cook for 25-30 minutes.
Top view of a Dutch iron full of the ingredients to make bean and potato soup.
  • Blend 2 cups of the soup and return it to the pot. Whizzing up the soup just a bit will give it a thicker texture, but don’t over-blend, or your potatoes will turn gluey.
  • Stir in the parsley, taste and adjust the seasoning, and serve with crusty bread, my delicious Italian crostini, or croutons.
Top view of a blender jug pouring pureed soup into a dutch iron.

recipe notes

Bean and potato soup ingredients

Beans: I’m a massive fan of cannellini beans, but for this soup recipe, you can use white beans (navy beans, Great Northern beans, or lima beans) or your favorite beans such as pinto, azuki, or kidney beans. For convenience, I used canned beans; However, dried white beans are an excellent and cheaper option. Make sure to presoak and cook dried beans until they hold their texture and bite, or they will fall apart in the soup.

Potatoes: I recommend using potatoes that keep their shape. Yukon gold is the perfect all-purpose potato, and it is great for this soup, but any baking potato works. And if you have potatoes left, you might love this potato frittata or Italian one-pot pasta!

Flavor base: As usual, we start with onion, carrots, celery sauteed in olive oil, and garlic.

Spices & herbs: Paprika, dried oregano, and dried thyme liven up the tomato broth flavor. These convenient pantry staples make the soup hearty and flavorful. The soup is finished with a handful of fresh parsley—my favorite herb!

Broth:  I use low-sodium vegetable broth to keep this bean soup with potatoes light and vegan, but you can use your favorite veggie or chicken broth. Adjust the seasoning accordingly since some broth can be pretty salty.

Tomato paste: To add flavor depth and make the broth richer.

Salt & pepper: Make sure to season to taste before serving.

Close-up of a slice of bread dunking into a potato and bean soup.

Storage tips & leftovers

This potato and white bean soup leftovers keep well in the fridge for 3-4 days, making it a great meal prep option for the entire week. To freeze it, let the soup cool completely and then transfer it to a freezer-safe container or multiple containers. It keeps well for up to 2 months.

Close-up of a spoon full of potato and bean soup.

bean soup recipes you’ll love

And for all the soup and bean lovers out there, don’t forget to check out my vegan soup recipes here and my best bean recipes here. : )

Let me know if you make this potato and bean soup or if you have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you!

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Potato and Bean Soup

This potato and bean soup is hearty and full of protein. It's a budget-friendly recipe with pantry staples and makes a simple yet delicious lunch or dinner, perfect for warming you up.
The recipe yields 6 cups (1.5 cups per serving).
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: Mediterranean, vegan
Keyword: potato and bean soup
Servings: 4
Calories: 292kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 Onion, diced (any color is fine)
  • 1 celery rib, diced
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • ½ teaspoon dried thyme
  • 2 teaspoon dried oregano
  • 2 teaspoon paprika
  • 2 cans (14oz/400gr each) Cannellini beans or your fav beans, rinsed and drained (or 3 cups of cooked beans)
  • 15oz (450 grams) Potatoes, peeled and diced (weighed after peeling, it's around 2 large potatoes)
  • 4 cups (960 ml) low-sodium vegetable broth
  • 3 tablespoon tomato paste
  • 1 teaspoon salt, or to taste
  • black pepper, to taste
  • 3 tablespoon Fresh parsley, chopped

Instructions

  • Warm the olive oil in a large pot over medium heat. Once the oil shimmers, add the onion, carrots, and celery. Cook, stirring often, until the onion has softened and turned translucent, about 5 minutes.
  • Stir in the garlic, paprika, dried herbs, and cook for an extra minute until fragrant.
  • Add the beans, potatoes, broth, tomato paste, and seasoning. If using a broth that tastes quite salty on its own, I recommend seasoning to taste at the end of the cooking time.
  • Raise the heat and bring the mixture to a boil, then reduce the heat to medium, cover with a lid, and simmer for 30 minutes.
  • Optional (to thicken the broth): Remove the pot from heat, let it cool slightly, then blend about 2 cups of the soup with a blender or a stick blender and return it to the pot. Don't over-blend the potatoes, or they will turn gluey. Be careful; the soup is still hot. 
  • Stir in the parsley, then taste and adjust the seasoning and consistency if desired. If you prefer a thinner soup, you might want to add a touch of broth.
  • Divide into bowls and serve with croutons or crusty bread on the side. I also like a sprinkle of chili flake and a drizzle of extra virgin olive oil drizzle. Enjoy!

Notes

Seasoning: If you use a broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end rather than at the beginning, as you never really know how strong the salt from the broth is. I would start only with a good pinch of salt.
Potatoes & beans: see in the post the varieties recommeded.
Nutritional values: The nutrition values are for one serving and are based on an online nutrition calculator. They are estimates only, and they should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition

Calories: 292kcal | Carbohydrates: 53g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 707mg | Potassium: 1304mg | Fiber: 11g | Sugar: 4g | Vitamin A: 4237IU | Vitamin C: 31mg | Calcium: 147mg | Iron: 6mg

2 Comments

  1. Ann Arnebold says:

    Hi Katia,
    I made many of your soups especially bean soups. Just thought I would ask if this recipe would taste fine w sweet potatoes. I have given up eating white potatoes. Thank you, Ann

    1. I’m very pleased to hear you tried my bean soups, Ann. Thank you!: )
      I think sweet potatoes will work just fine, but you might add a bit more thyme, fresh parsley and seasoning to enhance the savory flavor. x

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