Description
A hearty and comforting Potato and Bean Soup that combines tender potatoes, mixed beans, sweet corn, and aromatic herbs in a flavorful vegetable broth. This easy-to-make soup is perfect for a nutritious meal and can be made creamy with a touch of heavy cream or coconut milk.
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 Vegetables
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
Herbs and Seasoning
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Optional Ingredients
- 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 the diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add Potatoes & Carrots: Add the diced potatoes and carrots to the pot, stirring to combine. Cook for about 5 minutes to slightly soften 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.
- Add Beans and Corn: Stir in the drained and rinsed white beans, kidney beans, and corn kernels. Continue to simmer for an additional 5 to 7 minutes to heat everything through.
- Add Creaminess (Optional): If desired, stir in the heavy cream or coconut milk for a richer texture, and simmer for another 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley or chives if desired. Serve immediately for a comforting meal.
Notes
- You can substitute vegetable broth with chicken broth if preferred.
- For a vegan version, use coconut milk instead of heavy cream.
- Frozen or canned corn both work well in this soup.
- Adjust herbs and seasoning according to your taste preference.
- This soup stores well and can be refrigerated for up to 3 days.
- Reheat gently on the stovetop to prevent curdling if cream is added.
