Description
This hearty Potato and Bean Soup is a comforting and nutritious meal perfect for any time of year. Featuring a medley of diced potatoes, carrots, white and kidney beans, and sweet corn, simmered in a flavorful vegetable broth with herbs and finished with an optional creamy touch. It’s a fulfilling vegetarian soup that’s easy to make and packed with fiber and protein.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 4 cups vegetable broth (or chicken broth)
Beans & Vegetables
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
Herbs & Seasonings
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Optional
- 1/2 cup heavy cream or coconut milk (optional for extra creaminess)
- 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. Add minced garlic and cook for another minute until fragrant, developing a rich base flavor for the soup.
- Add Potatoes & Carrots: Stir in the diced potatoes and carrots, cooking for about 5 minutes to slightly soften the vegetables and meld flavors before adding liquid.
- Add Broth and Herbs: Pour in the vegetable broth and bring the mixture to a simmer. Add thyme, rosemary, salt, and pepper. Continue to simmer gently for 20 minutes or until potatoes are tender, allowing the soup to absorb the flavorful herbs.
- Add Beans and Corn: Stir in the drained and rinsed white beans, kidney beans, and corn. Simmer for an additional 5-7 minutes to warm the beans and corn thoroughly without overcooking.
- Creaminess (Optional): For a richer soup, stir in heavy cream or coconut milk and simmer for another 2-3 minutes. Taste and adjust the seasoning with additional salt or pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or chives if desired. Serve immediately for best flavor.
Notes
- You can substitute vegetable broth with chicken broth if preferred.
- For a vegan option, use coconut milk instead of heavy cream.
- Frozen or canned corn can be used based on availability; fresh is best for sweetness.
- Adjust herbs and seasoning according to taste; dried herbs are used in this recipe.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
