Potato and Bean Soup
A hearty and wholesome soup combining creamy potatoes and protein-packed beans, perfect for any day of the week.
Ingredients
Main Ingredients
- 4 medium potatoes, diced Starchy varieties like Russets or Yukon Golds are recommended.
- 1 can (15 oz) beans (black, kidney, or white), drained and rinsed You can choose based on your preference.
- 1 large onion, chopped Provides a base flavor.
- 2 cloves garlic, minced Enhances flavor; sauté until fragrant.
- 4 cups vegetable broth The liquid base for the soup.
Seasonings and Oil
- 1 teaspoon cumin Adds warm, earthy flavor.
- to taste Salt
- to taste Pepper
- 2 tablespoons olive oil For sautéing.
Garnish (Optional)
- to taste chopped parsley For garnish.
Instructions
Preparation
- Gather all ingredients and find a large pot.
- Heat olive oil over medium heat until it shimmers.
- Add chopped onion and minced garlic; sauté until translucent.
- Stir in diced potatoes and cook for another five minutes.
Cooking
- Pour in the vegetable broth, then add drained beans, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes until potatoes are tender.
- Adjust seasoning as needed before serving.
Serving
- Ladle into bowls and garnish with fresh chopped parsley, if desired.
Notes
Storage: Allow soup to cool before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Variations: Add vegetables like carrots or spinach, or use different bean types for variation. For a creamier texture, consider blending part of the soup.