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
Scale
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.
