Potato and Bean Soup

5 from 7 votes

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

Cook Time35

Total Time45

Course: Soup

Cuisine: Mediterranean, vegan

Keyword: potato and bean soup

Servings:

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