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
Scale
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.
