If you are searching for a comforting, hearty meal that comes together effortlessly yet delivers big on flavor, this Potato and Bean Soup Recipe is just what you need. Combining creamy potatoes with protein-packed black beans, fragrant cumin, and savory broth, it’s a soul-warming dish perfect for chilly evenings or whenever you want something nourishing and satisfying. The simplicity of the ingredients means you can whip it up quickly without a fuss, while the layered flavors will keep you coming back for more.
Ingredients You’ll Need
Each ingredient in this Potato and Bean Soup Recipe plays an essential role, combining basic pantry staples that create a rich, velvety texture and vibrant taste. From the earthy potatoes to the hearty black beans, these components balance one another perfectly.
- 3 large potatoes, diced: These provide a creamy base and body to the soup, thickening it naturally as they cook.
- 1 can of black beans, drained and rinsed: Adding protein and fiber, the beans bring heartiness and a subtle earthiness.
- 1 onion, chopped: Builds a flavorful foundation through gentle sautéing, adding sweetness and depth.
- 2 cloves garlic, minced: Infuses aromatic warmth that enhances the overall flavor profile.
- 4 cups vegetable broth: The liquid gold that ties everything together while keeping the soup light and savory.
- 1 teaspoon cumin: This spice introduces an inviting smoky note, complementing the beans beautifully.
- Salt and pepper to taste: Essential for seasoning, they balance and brighten each bite.
How to Make Potato and Bean Soup Recipe
Step 1: Sauté Aromatics
Start by heating a large pot over medium heat and adding your chopped onion and minced garlic. Cook them gently until the onion becomes translucent and the garlic releases its rich aroma, about 3 to 5 minutes. This step lays the flavorful groundwork for your soup, helping to infuse every spoonful with warmth and depth.
Step 2: Add Ingredients
Next, toss in the diced potatoes and black beans. Sprinkle the cumin over the mixture to ensure its smoky essence coats every ingredient. Pour in the vegetable broth, which will provide the soupy body and carry all the flavors together.
Step 3: Simmer Until Tender
Bring your soup to a gentle boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes. This slow cooking softens the potatoes perfectly, allowing them to absorb the spice and broth flavors while thickening the soup beautifully.
Step 4: Season to Perfection
Once the potatoes are tender and your kitchen smells heavenly, season the soup generously with salt and pepper. Stir well to ensure the seasoning is evenly distributed. Taste and adjust as needed — seasoning truly makes the flavors pop.
Step 5: Serve and Savor
Your comforting potato and bean soup is now ready to be enjoyed hot. Ladle it into bowls, sit back, and savor this wholesome dish that comes together with such ease yet delivers so much warmth and satisfaction.
How to Serve Potato and Bean Soup Recipe
Garnishes
Elevate your Potato and Bean Soup Recipe by topping it with fresh garnishes like chopped cilantro, a dollop of sour cream or Greek yogurt, or a sprinkle of shredded cheddar for extra richness. For a little crunch, toasted pumpkin seeds or crispy bacon bits add a delightful texture contrast.
Side Dishes
Serve this soup alongside a crusty baguette or warm cornbread for dipping. A simple green salad with a tangy vinaigrette can provide freshness, balancing the heartiness of the soup. These pairings turn any meal into a cozy, satisfying experience.
Creative Ways to Present
For a fun twist, serve the soup in rustic bread bowls for an impressive presentation that doubles as edible crockery. You can also blend a portion of the soup until smooth for a creamier texture, then add a swirl of chili oil or a sprinkle of smoked paprika on top for a pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
This Potato and Bean Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers even more delicious. Just be sure to cool it completely before refrigerating to maintain flavor and safety.
Freezing
If you’d like to keep this soup longer, it freezes well. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion. It can be stored frozen for up to 3 months, making it a perfect make-ahead meal for busy days.
Reheating
To reheat, thaw frozen soup overnight in the fridge, then warm it gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, just add a splash of broth or water to loosen it. Microwave reheating is fine too, using medium power and stirring halfway through to heat evenly.
FAQs
Can I use different types of beans for this recipe?
Absolutely! While black beans are traditional here, kidney beans, cannellini beans, or pinto beans work wonderfully, each bringing their own unique flavor and texture. Just be sure they’re cooked or canned and rinsed before adding.
Is this soup vegan?
Yes, this Potato and Bean Soup Recipe is naturally vegan as written, especially when using vegetable broth and omitting any dairy garnishes. It’s a wholesome, plant-based comfort food.
Can I add other vegetables?
Certainly! Diced carrots, celery, or bell peppers can be sautéed with the onions for extra flavor and nutrition. Just adjust cooking times accordingly so all veggies become tender.
How thick is this soup? Can I make it creamier?
The texture is moderately thick from the potatoes and beans. For a creamier version, you can lightly mash some potatoes in the pot or blend half the soup with an immersion blender before serving.
What spices complement cumin in this soup?
Spices like smoked paprika, coriander, or a pinch of chili powder can enhance the cumin’s earthiness and add complexity without overpowering the comforting base flavors.
Final Thoughts
This Potato and Bean Soup Recipe is such a delightful dish to have in your repertoire—easy, nutritious, and endlessly satisfying. Whether you’re warming up on a cold day or just craving something cozy, this soup delivers big on comfort. Give it a try and soon it might become your favorite go-to soul food as well!
Print
Potato and Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A hearty and comforting Potato and Bean Soup that combines tender diced potatoes and protein-rich black beans in a flavorful vegetable broth seasoned with cumin. This easy-to-make, vegan-friendly soup is perfect for a cozy meal and comes together quickly on the stovetop.
Ingredients
Vegetables and Legumes
- 3 large potatoes, diced
- 1 can of black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids and Seasonings
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot, heat a small amount of oil over medium heat and sauté the chopped onions and minced garlic until softened and fragrant, about 3-5 minutes.
- Add Ingredients: Add the diced potatoes, drained and rinsed black beans, cumin, and vegetable broth to the pot. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20-25 minutes, or until the potatoes are soft and tender when pierced with a fork.
- Season: Taste the soup and season with salt and pepper as desired. Stir to incorporate the seasonings evenly throughout the soup.
- Serve: Ladle the hot soup into bowls and serve immediately as a wholesome, nourishing meal.
Notes
- This soup is naturally vegan and can be made gluten-free by choosing gluten-free vegetable broth.
- For a creamier texture, you can partially blend the soup before serving.
- Add fresh herbs like cilantro or parsley as garnish for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
