If you’re searching for a comforting bowl that warms you from the inside out, this Potato and Bean Soup Recipe is an absolute must-try. It combines the creamy heartiness of tender potatoes with the satisfying texture of mixed beans and sweet bursts of corn, all simmered in a fragrant, herb-infused broth. The result is a soulful soup that feels homemade and nourishing, perfect for cozy evenings or anytime you want a simple meal that just hits the spot.
Ingredients You’ll Need
This Potato and Bean Soup Recipe calls for ingredients that are straightforward yet essential in creating its rich and layered flavor. Each component plays a vital role—from the softness of the potatoes and the gentle sweetness of carrots, to the protein-packed beans and fragrant herbs that invite a lovely scent into your kitchen.
- 1 tbsp olive oil: For a silky sauté base that enhances the veggies without overpowering them.
- 1 small onion, diced: Adds a subtle sweetness and depth to the broth.
- 2 cloves garlic, minced: Brings a warm, aromatic kick to every spoonful.
- 4 medium potatoes, peeled and diced: The creamy backbone that makes this soup filling and comforting.
- 1 cup carrots, diced: Adds a splash of bright color and natural sweetness.
- 4 cups vegetable broth (or chicken broth): Creates the flavorful liquid base that carries all ingredients together.
- 1 can (15 oz) white beans, drained and rinsed: Offers a smooth texture and earthy flavor.
- 1 can (15 oz) kidney beans, drained and rinsed: Introduces a hearty bite and vibrant color contrast.
- 1 cup corn kernels (fresh, frozen, or canned): Adds sweetness and a delightful pop with every bite.
- 1 tsp thyme: Gives an earthy, slightly floral note.
- 1 tsp rosemary: A fragrant herb that elevates the entire soup.
- Salt and pepper to taste: Balances and enhances flavors.
- 1/2 cup heavy cream or coconut milk (optional): For that extra layer of luscious creaminess if desired.
- Fresh parsley or chives for garnish (optional): Brightens the presentation and adds a fresh herbal finish.
How to Make Potato and Bean Soup Recipe
Step 1: Sauté the Vegetables
Start by warming the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 to 4 minutes until it turns soft and translucent—this step unlocks the onion’s natural sweetness. Toss in the minced garlic and cook for another minute, letting its aromatic flavor gently infuse the oil, setting the stage for the soup’s deep flavor profile.
Step 2: Add Potatoes & Carrots
Next, add the diced potatoes and carrots to the pot. Stir them well to coat everything in the fragrant onion and garlic mixture. Let them cook for 5 minutes. This allows the vegetables to begin softening while absorbing some of those amazing aromas.
Step 3: Add Broth and Herbs
Pour in the vegetable broth and immediately add the thyme, rosemary, salt, and pepper. Bring the mixture to a gentle simmer—this slow bubbling breaks down the potatoes just enough to develop a creamy broth without losing their texture. Let it simmer for about 20 minutes, or until the potatoes are wonderfully tender.
Step 4: Add Beans and Corn
Once the potatoes are tender, stir in the white beans, kidney beans, and corn kernels. These ingredients add fantastic texture and a little sweetness to the soup. Allow everything to simmer together for another 5 to 7 minutes so the flavors marry beautifully.
Step 5: Creaminess (Optional)
If you want your Potato and Bean Soup Recipe to have an extra velvety finish, stir in half a cup of heavy cream or coconut milk. Simmer for an additional 2 to 3 minutes to meld the creaminess with the soup’s hearty flavors. Taste and adjust seasoning as needed—sometimes a little more salt or pepper can bring it all together perfectly!
Step 6: Serve
Finally, ladle the soup into your favorite bowls and garnish with fresh parsley or finely chopped chives if you like. This simple touch adds a burst of color and fresh herbal brightness that elevates the experience from tasty to unforgettable.
How to Serve Potato and Bean Soup Recipe
Garnishes
For garnishing, fresh herbs like parsley or chives are fantastic choices. They introduce a clean, vibrant note and make the soup look as inviting as it tastes. A sprinkle of cracked black pepper or a drizzle of olive oil can also add an extra flourish without stealing the spotlight from the soup’s comforting flavors.
Side Dishes
This soup pairs beautifully with warm, crusty bread or soft dinner rolls for dipping and soaking up every last bit of broth. A crisp green salad or roasted vegetables on the side can add a refreshing contrast in texture and flavor, rounding out an overall satisfying meal.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls for individual servings—just hollow out small round loaves and fill. You can also add crunchy toppings like toasted breadcrumbs or a sprinkle of grated cheese to each bowl for extra texture and flavor excitement. These little touches make this humble Potato and Bean Soup Recipe feel special and festive.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store your Potato and Bean Soup Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, giving you an easy, nourishing meal ready to enjoy without extra effort.
Freezing
This soup freezes wonderfully. Make sure it has cooled completely before transferring to freezer-safe containers or bags. Frozen soup is a lifesaver for busy days and can last up to 3 months in the freezer without losing its delicious flavor or texture.
Reheating
To reheat, thaw the soup overnight in the refrigerator if frozen, then warm it gently on the stove over low heat, stirring occasionally. If reheating directly from the fridge, use medium-low heat to prevent scorching. Add a splash of broth or water if it thickens too much. This way, every bowl tastes just as good as when freshly made.
FAQs
Can I use canned potatoes for this Potato and Bean Soup Recipe?
While fresh potatoes provide the best texture and flavor, you can use canned potatoes if that’s what you have on hand. Just add them towards the end of cooking to avoid them turning mushy.
Is it possible to make this soup vegan?
Absolutely! Simply opt for vegetable broth instead of chicken broth and use coconut milk rather than heavy cream. The beans and vegetables bring plenty of richness on their own.
What beans work best in this Potato and Bean Soup Recipe?
White beans such as cannellini or Great Northern, paired with kidney beans, offer a great balance of creaminess and firmness. But feel free to swap in your favorites like navy beans or chickpeas if you prefer.
How long will the soup keep in the fridge?
Stored properly in an airtight container, this soup will keep delicious for about 3 days. It’s best enjoyed while fresh but also freezes well for longer storage.
Can I prepare this soup in a slow cooker?
Yes! Start by sautéing the onions and garlic in a pan, then transfer all the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender and soup is flavorful.
Final Thoughts
There’s something so deeply satisfying about a hearty bowl of Potato and Bean Soup Recipe—it’s simple yet comforting, nourishing yet easy to prepare. Whether you’re feeding a family or cozying up solo, this soup invites warmth and wholesomeness in every spoonful. Give it a go and watch how it becomes a treasured go-to on chilly days and beyond.
Print
Potato and Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and nutritious Potato and Bean Soup packed with tender potatoes, mixed beans, carrots, and corn, simmered with aromatic herbs and finished with a touch of creaminess. Perfect for a comforting meal that’s easy to prepare and full of wholesome flavors.
Ingredients
Vegetables & Aromatics
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup corn kernels (fresh, frozen, or canned)
Beans
- 1 can (15 oz) white beans (like cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Liquids & Seasonings
- 4 cups vegetable broth (or chicken broth)
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk (optional for extra creaminess)
Garnish
- Fresh parsley or chives for garnish (optional)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
- Add Potatoes & Carrots: Add diced potatoes and carrots to the pot, stirring to combine. Cook for 5 minutes to start softening the vegetables.
- Add Broth and Herbs: Pour in the vegetable broth and bring the mixture to a simmer. Add thyme, rosemary, salt, and pepper. Let it simmer gently for 20 minutes until the potatoes are tender.
- Add Beans and Corn: Stir in the drained white beans, kidney beans, and corn kernels. Simmer for an additional 5-7 minutes to heat through and meld flavors.
- Creaminess (Optional): Stir in heavy cream or coconut milk and simmer for another 2-3 minutes. Taste the soup and adjust seasoning with more salt or pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or chives for a fresh, herbaceous finish.
Notes
- You can substitute coconut milk for heavy cream to keep the recipe dairy-free.
- Use vegetable broth to keep the soup vegetarian or chicken broth for added richness.
- Frozen or canned corn works well if fresh is not available.
- Adjust the thickness of the soup by adding more broth or water.
- For extra texture, reserve some beans and mash the rest before adding to the soup for a creamier consistency.
