Potato and Bean Soup – Hearty & Healthy Comfort
A simple, hearty soup made with potatoes, white beans, and vegetables in a savory broth. Naturally vegan, budget-friendly, and perfect for cozy, nourishing meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Ingredients
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2 tbsp olive oil
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1 yellow onion, diced
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2 carrots, chopped
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2 celery stalks, chopped
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3 garlic cloves, minced
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3 medium Yukon Gold potatoes, diced
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1½ tsp dried thyme
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1 bay leaf
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5 cups vegetable broth
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2 (15 oz) cans white beans, rinsed and drained
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Salt and black pepper to taste
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2 cups baby spinach or kale (optional)
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Fresh parsley or lemon juice (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 8 minutes.
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Stir in garlic, then add potatoes, thyme, bay leaf, salt, and pepper.
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Pour in broth and bring to a boil. Reduce heat and simmer 15–20 minutes until potatoes are tender.
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Add beans and simmer another 5–10 minutes.
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Mash a portion of the soup for creaminess. Stir in greens if using.
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Adjust seasoning. Serve with parsley or lemon juice if desired.
Notes
Blend or mash part of the soup for a thicker texture. Store in fridge 4 days or freeze up to 3 months.