Description
This Hearty Potato Bean Soup is a cozy, vegetarian-friendly soup made with creamy potatoes, cannellini beans, and aromatic vegetables. It’s gluten-free, easy to make, and perfect for cold nights. Great for batch cooking or meal prep.
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 celery stalks, diced
2 carrots, diced
4 medium Yukon Gold or Russet potatoes, peeled and diced
2 cans cannellini or Great Northern beans, drained and rinsed
6 cups vegetable broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add chopped onion, celery, and carrots. Cook for 5–6 minutes until vegetables begin to soften and onions are translucent.
2. Stir in minced garlic, dried thyme, bay leaf, salt, and pepper. Cook for another minute to release the aromas.
3. Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer, covered, for 20 minutes until potatoes are tender.
4. Stir in the drained beans and simmer uncovered for 10 more minutes to thicken and blend flavors.
5. Remove the bay leaf, adjust seasoning to taste, and garnish with chopped parsley before serving.
Notes
Use Yukon Gold for a chunkier soup or Russet for a creamier texture.
Add kale or spinach during the last 5 minutes for extra nutrition.
Great for freezing—just let it cool completely before storing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 670mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg