Potato and Bean Soup is the ultimate bowl of comfort—a warming, rustic blend of creamy potatoes and hearty beans, with aromatic vegetables and herbs that coax every bit of flavor out of simple ingredients. This recipe lets the natural goodness of vegetables, wholesome beans, and savory broth shine, creating a deeply satisfying meal that’s as nourishing as it is delicious. Whether you’re craving a cozy night in, need a wholesome family dinner, or want a meal prep-friendly option, you’ll find yourself coming back for seconds. Let’s dive into the rich world of Potato and Bean Soup!

Potato and Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

This Potato and Bean Soup is a masterpiece of simplicity—each ingredient truly matters, contributing to layers of flavor, texture, or vibrant color. From the tender potatoes to the pop of fresh parsley at the end, you’ll taste the love in every spoonful. Here’s what you’ll need, plus a few extra tips for making each element shine!

Olive Oil (2 tablespoons): The foundation for sautéing vegetables, infusing everything with richness and keeping things heart-healthy.
Onion, diced (1 medium): Brings natural sweetness and depth; a building block for flavor in nearly every great soup.
Carrots, peeled and chopped (2): Adds color, a gentle sweetness, and that classic comforting aroma.
Celery, chopped (2 stalks): For subtle aromatic flavor and a bit of vegetable crunch.
Garlic, minced (3 cloves): Because every good soup deserves a generous punch of savory garlic goodness.
Peeled and diced potatoes (4 cups, Yukon gold or russet): The heart of the soup, lending body and creamy texture—you can mix Yukon gold and russet if you like both flavors!
Cannellini or great northern beans (1 can, 15 oz, drained and rinsed): Creamy, mild, and protein-packed; beans give the soup its trademark heartiness.
Vegetable or chicken broth (4 cups): Choose your favorite for depth; veggie broth keeps it vegan, while chicken adds savory notes.
Dried thyme (1 teaspoon): A classic herb that pairs beautifully with starchy potatoes and earthy beans.
Dried rosemary (1/2 teaspoon): Adds a fragrant, woodsy undertone—crush between your fingers as you add for more flavor.
Salt and black pepper (to taste): Seasoning is everything; taste throughout and adjust as you go.
Chopped kale or spinach (1 cup, optional): Toss in a handful for bonus color and vitamins—it wilts quickly in the hot soup.
Fresh parsley, chopped (2 tablespoons, for garnish): A bright, fresh finish that makes the bowl pop.

How to Make Potato and Bean Soup

Step 1: Sauté the Aromatics

Begin by grabbing your favorite large soup pot—this is where you’ll coalesce layers of flavor. Heat the olive oil over medium heat and add diced onions, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until everything softens and the vegetables begin to turn a bit golden. This step lays the savory foundation that gives Potato and Bean Soup its irresistible aroma.

Step 2: Add the Garlic

Once your vegetables are soft and fragrant, stir in the minced garlic. Cook for just about a minute, watching carefully so the garlic doesn’t burn. This quick, aromatic burst wakes up the vegetables with a subtle garlicky bite and is absolutely essential for the depth of flavor in your soup.

Step 3: Build the Body

Next, add the peeled and diced potatoes, the can of beans (already drained and rinsed), broth (vegetable or chicken), thyme, rosemary, salt, and pepper. Give everything a good stir to combine. Bring the entire mixture to a gentle boil, then lower the heat and let it simmer uncovered for 20–25 minutes. During this time, the potatoes become meltingly tender and the flavors meld beautifully—your kitchen will start to smell amazing!

Step 4: Thicken It Up

If you love a stew-like texture, now’s the time for a little mashing magic. Use a potato masher to gently mash some of the potatoes and beans right in the pot. Don’t go overboard—you want to keep plenty of chunky goodness, but this trick thickens the soup into a rustic, homey bowlful people will crave.

Step 5: Add Your Greens

Stir chopped kale or spinach into the simmering soup and cook for 3–5 minutes until the greens wilt and turn vibrant. This step is optional, but the pop of green is lovely and adds nutrients, not to mention a touch of visual flair to your Potato and Bean Soup.

Step 6: Taste and Finish

Give your soup a taste and adjust the seasoning with extra salt and pepper if needed. Ladle it hot into bowls and finish with a shower of fresh chopped parsley. The herbs add a burst of brightness and truly bring every comforting bite together.

How to Serve Potato and Bean Soup

Garnishes

A sprinkle of fresh chopped parsley is classic, but here’s your chance to customize! Swirl in a drizzle of high-quality olive oil, a handful of microgreens, or a spoonful of grated Parmesan (if you’re not vegan). Even a few crunchy croutons tossed on top can take this Potato and Bean Soup from homey to special occasion in seconds.

Side Dishes

Nothing pairs with this soup better than a slice of warm, crusty bread—perfect for sopping up every last drop. For a bigger meal, serve alongside a simple green salad, or add a grilled cheese sandwich for ultimate comfort food vibes. Potato and Bean Soup is so hearty, it really is the star of the table!

Creative Ways to Present

Present your Potato and Bean Soup in wide, shallow bowls to show off the colorful veggies or serve it in rustic mugs for a cozy starter at a dinner party. If you feel playful, offer a toppings bar with lemon wedges, hot sauce, or even crispy chickpeas. Everyone gets to build their dream bowl!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Potato and Bean Soup into airtight containers and refrigerate. The flavors keep developing and deepening, so the soup is often even more delicious the next day! Enjoy leftovers within 4–5 days for the best taste and texture.

Freezing

This soup freezes beautifully. Let it cool completely before ladling into freezer-safe containers, leaving a little space for expansion. Label with the date, then freeze for up to three months. Thaw overnight in the refrigerator before reheating—you’ll have a ready-made meal waiting for chilly nights.

Reheating

To reheat, simply pour the soup into a pot and warm over gentle heat, stirring occasionally until piping hot. If it’s thickened up too much during storage, add a splash of broth or water. You can also reheat individual bowls in the microwave, stirring partway through for even heat.

FAQs

Can I use a different type of bean in Potato and Bean Soup?

Absolutely! While cannellini or great northern beans are classic, feel free to substitute navy beans, butter beans, or even chickpeas. Each brings a little something different in texture and flavor, so experiment with what’s in your pantry.

Do I have to peel the potatoes?

Nope! If you use Yukon golds or another thin-skinned variety, you can skip peeling and gain extra fiber and nutrients. Just give them a good scrub. If you like a smoother soup or are using russet potatoes, peeling is best.

Is Potato and Bean Soup vegan?

It sure can be! Just use vegetable broth rather than chicken broth, and check that your garnishes (like cheese) fit your dietary needs. It’s naturally gluten-free, too.

Can I make this soup creamy?

Definitely. For a creamy variation, either blend half the finished soup with an immersion blender or in batches in a countertop blender, then stir it back into the pot. You’ll get a velvety texture that highlights the hearty potatoes and beans.

What’s the best way to add extra protein?

For more protein, double the beans or add a handful of cooked shredded chicken if you’re not keeping it vegan. A scoop of cooked quinoa or lentils can also be a tasty addition!

Final Thoughts

There’s just something magical about a bowl of homemade Potato and Bean Soup—simple ingredients weaving together into real-deal comfort that you’ll crave again and again. I hope this recipe finds a place in your lineup of go-to meals. Give it a try and see just how satisfying and nourishing it can be!

Potato and Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This hearty Potato and Bean Soup is a wholesome and satisfying dish perfect for a comforting meal. Loaded with vegetables, beans, and fragrant herbs, this vegan and gluten-free soup is easy to make and packed with flavor.

Ingredients

Scale

Vegetable Base:

2 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced

Soup:

4 cups peeled and diced potatoes (Yukon gold or russet)
1 can (15 oz) cannellini or great northern beans, drained and rinsed
4 cups vegetable or chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
1 cup chopped kale or spinach (optional)
2 tablespoons chopped fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery and sauté for 5–7 minutes until softened.
Add Ingredients: Stir in garlic, then add potatoes, beans, broth, thyme, rosemary, salt, and pepper.
Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until potatoes are tender.
Thicken and Add Greens: Mash some potatoes and beans for a thicker texture. Stir in kale or spinach and cook for another 3–5 minutes.
Adjust and Serve: Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.