If you’re craving a comforting, hearty meal that fills both your belly and your soul, you’ve got to try this Potato and Bean Soup Recipe. It’s a wonderful blend of tender potatoes, creamy beans, and sweet corn, all simmered in a fragrant broth with herbs that bring everything together perfectly. This soup shines with simple ingredients that transform into a rich, satisfying dish perfect for cozy evenings or when you want something nourishing without fuss. Each spoonful feels like a warm hug, and I can’t wait for you to fall in love with it as much as I have!
Ingredients You’ll Need
The magic of this Potato and Bean Soup Recipe comes from humble, straightforward ingredients that each play a crucial role in building layers of flavor, texture, and color. The combination of fresh vegetables, hearty beans, and aromatic herbs creates a comforting bowl that feels both substantial and light.
- 1 tbsp olive oil: Adds richness and is perfect for sautéing the base vegetables.
- 1 small onion, diced: Brings sweetness and depth to the broth when softened.
- 2 cloves garlic, minced: A burst of aromatic flavor that uplifts the entire soup.
- 4 medium potatoes, peeled and diced: The star ingredient that lends creaminess and heartiness.
- 1 cup carrots, diced: Adds a touch of natural sweetness and vibrant color.
- 4 cups vegetable broth (or chicken broth): The flavorful liquid that ties everything together.
- 1 can (15 oz) white beans, drained and rinsed: Provides protein and a velvety texture.
- 1 can (15 oz) kidney beans, drained and rinsed: Adds an earthy flavor and beautiful color contrast.
- 1 cup corn kernels (fresh, frozen, or canned): Sweet bursts that brighten each spoonful.
- 1 tsp thyme: Offers a subtle herbaceous note that perfectly complements potatoes and beans.
- 1 tsp rosemary: Adds an aromatic punch that elevates the soup’s complexity.
- Salt and pepper to taste: Essential seasonings that balance and enhance all ingredients.
- 1/2 cup heavy cream or coconut milk (optional): For that luscious creaminess that makes every bite indulgent.
- Fresh parsley or chives for garnish (optional): Adds a fresh, vibrant finish and color contrast.
How to Make Potato and Bean Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in your diced onion and cook it gently for about 3 to 4 minutes until it softens and turns translucent. This step brings out the onion’s natural sweetness and sets a flavorful foundation. Next, add the minced garlic and let it cook for just a minute until fragrant—this little burst of aroma will make your kitchen smell divine and add an extra depth of flavor to your soup.
Step 2: Add Potatoes and Carrots
Now it’s time to add those diced potatoes and carrots. Stir them around in the pot, allowing them to soak up the fragrant flavors from the onions and garlic. Let them cook for about 5 minutes. This not only starts to tenderize the vegetables but also begins building the heart of the soup’s texture and flavor.
Step 3: Add Broth and Herbs
Pour in the vegetable broth (or chicken broth if you prefer), then sprinkle your thyme, rosemary, salt, and pepper. This herb combo is a classic match for potatoes and beans, giving the soup a wonderfully balanced aroma and taste. Bring everything to a simmer and let it bubble gently for 20 minutes or until the potatoes are tender. This simmering stage marinates the flavors, allowing everything to meld beautifully.
Step 4: Add Beans and Corn
Once your potatoes are perfectly tender, stir in the white beans, kidney beans, and corn kernels. These will warm through and blend their textures with the soup during another 5 to 7 minutes of simmering. The beans keep the soup filling and rich, while the corn adds those unexpected sweet pops in every bite.
Step 5: Creaminess (Optional)
If you love a creamy soup, this is when you stir in your heavy cream or coconut milk. Let the soup simmer for another 2 to 3 minutes, allowing the creaminess to meld with the hearty mixture. This option is fantastic for taking the soup from wholesome to luxurious. Don’t forget to taste and adjust the seasoning—salt or pepper can really make those flavors sing!
Step 6: Serve
Ladle your warm, comforting potato and bean soup into bowls. For a final flourish, sprinkle some fresh parsley or chives over the top. Not only does this add a burst of color, but it also gives a lovely fresh flavor that’s simply irresistible. Now you’re ready to enjoy one of the coziest, most satisfying soups you’ll ever make!
How to Serve Potato and Bean Soup Recipe
Garnishes
A sprinkle of fresh herbs like parsley or chives is all this soup needs to elevate its presentation and taste. The herbs bring a hint of freshness and a vibrant green pop that makes the bowl look as delicious as it tastes. You can also add a drizzle of olive oil or a spoonful of sour cream if you’re feeling extra indulgent.
Side Dishes
This hearty soup pairs beautifully with crusty bread or warm dinner rolls—perfect for dipping and soaking up every last bit of the broth. A simple green salad with a bright vinaigrette can lighten the meal, while roasted vegetables or a grilled cheese sandwich will turn it into a satisfying feast for any day of the week.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls—this makes for a festive and rustic presentation that guests will love. You might also try topping each bowl with crispy bacon bits or shredded cheese for an extra special touch. Serving alongside a colorful medley of pickled vegetables can add both texture and a delightful tang that complements the soup perfectly.
Make Ahead and Storage
Storing Leftovers
Leftover Potato and Bean Soup Recipe keeps brilliantly in the fridge for up to 4 days. Store it in an airtight container to maintain its flavors and keep it fresh. The soup often tastes even better the next day as the flavors have had more time to meld together.
Freezing
This soup freezes wonderfully, making it a fantastic make-ahead meal. Pop it into freezer-safe containers or heavy-duty zip-top bags, leaving some space at the top for expansion. It will keep well for up to 3 months in the freezer and be ready whenever you need a quick, nourishing meal.
Reheating
To reheat, thaw the soup overnight in the fridge for best results, then warm it gently over medium heat on the stove, stirring occasionally. If the soup has thickened too much after refrigeration or freezing, simply add a splash of broth or water to loosen it back up. Reheating slowly helps keep the potatoes tender and the flavors balanced.
FAQs
Can I use different types of beans in this soup?
Absolutely! While the recipe suggests white and kidney beans, you can swap in black beans, pinto beans, or even chickpeas based on your preference or what you have on hand. Just make sure they’re cooked or canned and rinsed before adding.
Is this soup suitable for vegans?
Yes, it’s very easy to keep this Potato and Bean Soup Recipe vegan—just use vegetable broth and skip the heavy cream or substitute it with coconut milk for a creamy, dairy-free option.
Can I prepare this soup in a slow cooker?
Definitely! After sautéing the onions and garlic, transfer everything to your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the cream or coconut milk at the end of cooking.
What if I want a thicker or thinner soup?
If you prefer a thicker soup, mash some of the potatoes gently in the pot before adding the beans and corn. For a thinner broth, simply add extra broth or water until you reach your desired consistency.
Can I make this soup gluten-free?
This soup is naturally gluten-free as long as you use gluten-free broth. It’s a great option if you’re avoiding gluten but still want a hearty, wholesome meal.
Final Thoughts
There’s something truly special about this Potato and Bean Soup Recipe—a humble dish full of heart and flavor that feels like a warm embrace on chilly days. It’s simple enough for weeknight dinners yet cozy enough to share with loved ones when you want to create memorable meals. So, grab your ingredients, get the pot simmering, and enjoy every delicious spoonful of this soul-soothing soup!
Print
Potato and Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and comforting Potato and Bean Soup featuring tender potatoes, mixed beans, and sweet corn simmered with aromatic herbs. This flavorful and nutritious soup can be made creamy with the addition of heavy cream or coconut milk, perfect for a cozy meal.
Ingredients
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 and Veggies
- 1 can (15 oz) white beans (like cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
Seasonings & Garnish
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 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 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 well to combine. Cook for about 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, or until the potatoes are tender when pierced with a fork.
- Add Beans and Corn: Stir in the drained white beans, kidney beans, and corn kernels. Continue to simmer the soup for an additional 5-7 minutes to heat through and blend the flavors.
- Creaminess (Optional): If you prefer a creamier soup, stir in the heavy cream or coconut milk now 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, garnish with fresh parsley or chives if desired, and serve warm for a satisfying meal.
Notes
- Use vegetable broth for a vegetarian version or chicken broth for added richness.
- For a vegan option, substitute heavy cream with coconut milk.
- Beans should be well rinsed to reduce sodium content.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Add a squeeze of lemon juice before serving for a bright flavor lift.
