Hi, I am Nancy, and I made this on a rainy Tuesday because cozy wins. From my stove came a pot that proves why Soup Recipes never leave the dinner plan. Steam rose, the spoon tapped the pot, and I grinned like a kid with new slippers. The broth tastes bright and savory, the beans feel soft and creamy, and the potatoes sit tender and proud. You and I know a bowl like this invites company. A cousin who swears by a 13 bean soup recipe nods. An uncle who loves a 16 bean soup recipe grabs seconds. Your lunch friend asks for a 3 bean salad recipe healthy on the side. I say yes to Bean Dishes that bring comfort, yes to Bean Recipes Dinner that stretch a budget, and yes to Best Potato Recipes that make the table hush. I cook, we chat, and the room smells like garlic and tomato in a good way. Crusty bread waits to dunk. The ladle moves again. Want a trick. Blend a bit of the soup, then pour it back. The texture turns lush, not heavy. Seconds arrive fast, and nobody minds.
Table of Contents
- 1 Key Takeaways
- 2 Easy Potato and Bean Soup Recipe
- 3 Ingredients for Potato and Bean Soup
- 4 How to Make Potato and Bean Soup
- 5 Tips for Making Potato and Bean Soup
- 6 Making Potato and Bean Soup Ahead of Time
- 7 Storing Leftover Potato and Bean Soup
- 8 Try these Soup next
- 9 Potato and Bean Soup
- 10 Nutrition
1 Key Takeaways
- This cozy bowl cooks fast and lands rich flavor with pantry beans and simple vegetables
- Texture leans creamy with a light body, great for bread dunking and easy weeknight timing
- The recipe scales well and stays friendly for meal prep and freezer stashes
- Kids eat it, grown ups ask for seconds, and the budget smiles back
2 Easy Potato and Bean Soup Recipe
Hey, I am Nancy from Nancy Cooks, and this is our rainy day fix that stuck. We call it Potato and Bean Soup, and it fits right in with Soup Recipes that save dinner. I lean on Soup Recipes when the day runs long and the fridge looks shy. Two words land this dish fast. Beans. Potatoes. The rest shows up from the spice jar and the crisper. We cook. We eat. We feel calm.
The broth tastes bright and savory, like tomato met garlic and they shook hands. The beans soften and give body. The potatoes turn tender and stay in neat cubes. Steam rises. A spoon taps the pot. The room smells friendly. We laugh about the one time I added extra paprika and my sister accused me of running a spice shop. Fair. I do love a deep paprika note in soup. It wakes the bowl without shouting.
If you track trends, folks still search for 13 bean soup recipe and 16 bean soup recipe, and those bowls stand strong. This pot uses two cans of white beans, which helps speed and texture. Add a salad for crunch, maybe a 3 bean salad recipe healthy and bright. I tag this under Bean Dishes and Bean Recipes Dinner since it feeds a crew, and under Best Potato Recipes since potatoes shine here. Easy soup recipes start here and keep you steady.
3 Ingredients for Potato and Bean Soup
Olive oil. I warm a spoon or two in the pot until it glows slightly. The oil carries flavor and lets the vegetables relax. A gentle shimmer means go time.
Onion. I chop one medium onion. The pieces go soft and sweet and they set the base. The pot smells like dinner the moment the onion hits the heat.
Celery. One rib diced small. It adds a clean crunch at first, then it melts into the mix. The taste reads fresh and light.
Carrot. One large carrot diced. It brings color and soft sweetness. The broth picks up that warm note and feels rounder.
Garlic. Two cloves minced. The scent feels cozy and familiar. Garlic plays well with tomato and herbs here.
Paprika. I add a full spoon. The spice turns the broth a gentle red and adds depth. Think warm, not hot.
Oregano and thyme. A small shake of each. These herbs hold the line and bring a simple garden taste. The soup smells like Sunday.
White beans. Two cans rinsed. Cannellini or great northern both fit. Beans give body and protein, and they blend like a dream for a thicker finish.
Potatoes. Two large, peeled and diced. I like Yukon gold for a creamy bite that holds shape. The cubes cook through fast and stay tender.
Tomato paste. A few spoonfuls. It builds umami and color. Stir it with the aromatics to toast it a bit before the liquid goes in.
Vegetable broth. Four cups low sodium. It sets the right level of salt control and keeps the flavor clean. Water works in a pinch with a touch more seasoning.
Salt and pepper. I season lightly at first and taste again near the end. The bean liquid and broth change the baseline, so I adjust late.
Parsley. A small handful chopped. It finishes the bowl with a green note. The color makes the soup look alive and ready.
4 How to Make Potato and Bean Soup
Step one. Warm oil. Set a large pot over medium heat. When the oil shimmers, you are ready. The base needs gentle heat for a soft start.
Step two. Soften vegetables. Add onion, carrot, and celery. Stir now and then until the onion turns clear and sweet. The sound shifts from sizzle to a soft sigh.
Step three. Bloom spices. Add garlic, paprika, oregano, and thyme. Stir one minute. The room fills with a warm scent. This step builds flavor fast.
Step four. Add the main mix. Tip in beans, potatoes, broth, and tomato paste. Sprinkle in salt and pepper. Bring the pot to a steady simmer, then lower the heat.
Step five. Simmer to tender. Cover and cook until the potatoes feel soft when poked. Twenty five to thirty minutes covers it. Stir a few times so nothing sticks.
Step six. Adjust body. For a creamier feel, blend a cup or two of soup and return it to the pot. Stir and watch the texture turn lush without heavy cream.
Step seven. Finish and serve. Stir in parsley. Taste. Add more salt or a crack of pepper if needed. Ladle into bowls. Add a drizzle of olive oil. Bread on the side feels right.
5 Tips for Making Potato and Bean Soup
Cut vegetables in even pieces. Small pieces cook at the same pace and keep each spoonful balanced. That neat cut also looks nice in the bowl. A sharp knife helps and keeps the process quick.
Toast the tomato paste with the aromatics. One minute on the heat turns raw tang into deep savor. Stir to keep it from catching. This tiny step pays big flavor, the kind that makes best soup recipes shine.
Hold back on salt at the start. Different broths land different salt levels. Taste near the end and adjust. If the soup thickens more than you like, splash in a bit of water or broth. Easy soup recipes keep that kind of fix close.
6 Making Potato and Bean Soup Ahead of Time
I often cook this in the morning, then reheat for dinner. The flavors rest and settle. The beans and potatoes soak up the broth and the aroma blooms again on the reheat. Soup Recipes do well with time, and this one proves it at every turn.
If you plan a big batch for guests, split it into shallow containers for faster cooling. Label the lids so future you feels smart. When you rewarm, move slow on the heat and stir now and then. The texture stays smooth and the potatoes keep shape.
For variety across the week, change the finish. One night add lemon zest and chopped dill. Another night stir in a spoon of pesto. A third night top bowls with crisp bread crumbs. Healthy soup recipes love small twists and this pot plays along.
7 Storing Leftover Potato and Bean Soup
Cool the soup to room temp, then pack it in airtight containers. The fridge keeps it fresh for three to four days. The texture holds well and the flavor even improves by day two. I like seeing those jars lined up like dinner insurance.
For the freezer, leave a bit of headspace. Soup expands as it freezes. Freeze in single meal portions for easy thawing. Move a container to the fridge the night before and it will be ready for a gentle warm up by evening.
On reheat, stir in a splash of water if the soup looks thick. Taste, then adjust salt and pepper. A drizzle of olive oil or a pinch of chili flake wakes the bowl. That quick tune brings back the same comfort from day one.
8 Try these Soup next
9 Potato and Bean Soup
Potato and Bean Soup Recipes that Warm the Weeknight
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 1 celery rib diced
- 1 large carrot diced
- 2 garlic cloves minced
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 2 cans 14 oz cannellini beans rinsed and drained or 3 cups cooked beans
- 15 oz potatoes peeled and diced about 2 large potatoes
- 4 cups low sodium vegetable broth
- 3 tablespoons tomato paste
- 1 teaspoon salt or to taste
- Black pepper to taste
- 3 tablespoons fresh parsley chopped
Instructions
- Warm the oil in a large pot over medium heat until it shimmers.
- Add onion carrot and celery. Stir often until the onion turns translucent about 5 minutes.
- Stir in garlic paprika thyme and oregano. Cook 1 minute until fragrant.
- Add beans potatoes broth tomato paste salt and pepper. Bring to a boil then lower to a gentle simmer. Cover and cook 25 to 30 minutes.
- For a thicker body remove the pot from heat and blend about 2 cups of soup. Return it to the pot and stir. Do not over blend.
- Stir in parsley. Taste and adjust salt pepper or broth for consistency.
- Ladle into bowls and serve with crusty bread or croutons. A pinch of chili flake and a drizzle of olive oil make it pop.
10 Nutrition
This bowl lands fiber protein and steady carbs in one spoon. The beans bring plant protein and a good dose of iron. The potatoes bring potassium and help the soup feel filling without heavy cream. The vegetables carry vitamins and color that please the eye and the body. A meal like this fits a busy week and still feels home cooked. One serving sits near three hundred calories for most home cooks, give or take based on broth and oil. Salt sits in a friendly range if you start with low sodium broth and salt near the end. Pair with a green salad and you have a balanced plate. I share this on Nancy Cooks since we like food that works hard and still tastes joyful. That is the goal here. Calm, warm, real.
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