If there’s one dish I return to year after year, breezy spring or frosty winter alike, it’s Potato and Bean Soup. With its cozy blend of creamy potatoes, tender beans, and garden-fresh vegetables, this soup is always the answer to “What can I make that’s easy and nourishing?” It’s a bowlful of old-fashioned comfort, modern simplicity, and pure joy — exactly the sort of recipe you’ll want to pass around your dinner table and keep for yourself, too.

Potato and Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of friendly, familiar ingredients stand between you and a pot of soul-warming goodness. Each one plays a starring role, whether it’s deepening the flavor, adding a pop of color, or creating that velvety, spoon-coating texture that makes Potato and Bean Soup unforgettable.

Olive Oil: Brings a luscious base and delicate fruity notes, perfect for sweating out onions and veggies.
Onion (1 medium, chopped): Sweetens and enriches every spoonful, building the soup’s savory backbone.
Garlic Cloves (2, minced): Adds aromatic depth and a little irresistible zing.
Potatoes (3 medium, peeled and diced): The heart of the soup — they lend creamy body and soak up all the flavors.
Carrots (2, sliced): Brighten things up with natural sweetness and cheerful color.
Celery Stalks (2, chopped): Layer in subtle herbaceous notes and a tender bite.
Vegetable Broth (4 cups): The cozy foundation — choose a rich, flavorful broth for best results.
Canned White Beans (15 oz, drained and rinsed): Bring creamy texture and plant-based protein to the party. Cannellini or Great Northern beans work best.
Dried Thyme (1 teaspoon): Adds gentle earthiness that sings alongside potatoes and beans.
Dried Oregano (1/2 teaspoon): Perks up the broth with its classic, warming fragrance.
Salt and Black Pepper (to taste): Don’t be shy — taste and adjust so every bite pops.
Lemon Juice (1 tablespoon): A squeeze right at the end lifts the whole soup, balancing all the comforting flavors.
Fresh Parsley (2 tablespoons, chopped): The happy, fresh finishing flourish that you can’t skip.

How to Make Potato and Bean Soup

Step 1: Sauté Your Aromatics

Start by heating the olive oil in a generous-sized pot over medium heat. This is the moment to coax out every bit of sweet flavor from your onions. Cook them, stirring now and then, for about three to four minutes until they turn tender and translucent — not browned, just lovely and soft. Then in goes your garlic for a quick stir. You’ll know it’s ready when your kitchen starts to smell absolutely heavenly.

Step 2: Add the Veggies

Tip the diced potatoes, sliced carrots, and chopped celery right in with the onion and garlic. Give everything a good stir, letting all the vegetables mingle in that aromatic base. Let them cook for five minutes, which starts drawing out their flavor and softens their edges, so the soup ends up rich and full of texture.

Step 3: Pour in the Broth and Beans

Now, pour in the vegetable broth and add your white beans—don’t forget to rinse them first. Sprinkle in the dried thyme, oregano, and your first pinch of salt and pepper. Give the pot a good stir and crank up the heat to bring it to a gentle boil. Once bubbling, turn the heat down and let the Potato and Bean Soup simmer uncovered for twenty to twenty-five minutes. Lean in and enjoy the aroma as the veggies become perfectly tender and all the flavors snuggle together.

Step 4: Thicken and Brighten

Once the potatoes are soft but not falling apart, take a potato masher and gently mash some of the potatoes and beans right in the pot. Just enough to thicken the soup while keeping plenty of chunky bites—this is what gives Potato and Bean Soup its signature creamy-without-cream personality. Now, turn off the heat. Stir in the lemon juice and scatter over the fresh parsley, stirring to let everything shine bright and fresh.

How to Serve Potato and Bean Soup

Garnishes

The final touch is all yours. A sprinkle of extra parsley or a twist of cracked black pepper adds not just color but a little herbal snap with every spoonful. If you like, a swirl of olive oil or even a handful of baby spinach tossed in just before serving will make this soup feel extra inviting and vibrant.

Side Dishes

Serve your Potato and Bean Soup alongside thick slices of sourdough, crusty baguette, or even a simple green salad tossed with lemony vinaigrette. The soup’s hearty quality makes it a meal in itself, but a little bread on the side for dunking never hurt anyone!

Creative Ways to Present

Ladle this soup into deep bowls and top with microgreens or edible flowers for a bistro-inspired look. For a rustic presentation, serve it in wide mugs for casual lunches, or set out a toppings bar with grated vegan parmesan, chili flakes, or toasted pumpkin seeds to create a fun, customizable soup night.

Make Ahead and Storage

Storing Leftovers

Potato and Bean Soup is just as friendly when it comes to leftovers. Let it cool, then store in an airtight container in the fridge. The flavors meld together beautifully, making it even more delicious the next day—truly a soup that rewards patience and planning!

Freezing

This soup is a champion in the freezer. Let it cool completely, then portion into airtight containers or zip-top bags (freeze flat for easier storage). It’ll keep well for up to three months. Just be sure to leave a little space at the top of the container, as the soup will expand as it freezes.

Reheating

To reheat, gently warm on the stove over low to medium heat, stirring occasionally until heated through (add a splash of broth if the soup seems thick). From frozen, thaw overnight in the fridge or reheat straight from frozen on the stovetop, just breaking up the frozen chunks as it melts. The texture remains creamy and satisfying!

FAQs

How can I make Potato and Bean Soup even heartier?

Add diced smoked tofu, a handful of quinoa, or toss in extra beans for more protein. A handful of baby spinach or kale stirred in at the end will give the soup a boost of nutrients and extra bulk, perfect for bigger appetites.

Can I use other types of beans instead of white beans?

Absolutely! While white beans like cannellini or great northern blend seamlessly, feel free to swap in chickpeas or navy beans for a slightly different flavor and texture. Each variety brings its own special character to the pot.

What’s the best way to thicken Potato and Bean Soup without cream?

The secret is mashing a portion of the potatoes and beans right in the pot—it instantly thickens the broth, creating a silky yet rustic texture without any dairy or thickeners.

Is Potato and Bean Soup suitable for meal prep?

Definitely! It stores well for several days and the flavors only improve as they meld. Portion the cooled soup into containers for easy lunches or dinners throughout the week.

Can I make this recipe in a slow cooker?

Yes, just sauté the onion and garlic as written, then add everything (except lemon and parsley) to the slow cooker. Cook on low for 6 to 7 hours or until the vegetables are tender, then finish with lemon juice and parsley before serving.

Final Thoughts

If you’re searching for something both comforting and wholesome, I can’t recommend Potato and Bean Soup enough. Try it once and you’ll find yourself coming back for another bowl—good thing it’s quick enough for busy nights but tasty enough for sharing with your favorite people.

Potato and Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Potato and Bean Soup is a hearty and comforting dish that’s perfect for a chilly day. Packed with vegetables, white beans, and aromatic herbs, this flavorful soup is both satisfying and nutritious. It’s easy to make and can be enjoyed as a light meal on its own or paired with crusty bread for a more substantial dinner.

Ingredients

Scale

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 medium potatoes, peeled and diced
2 carrots, sliced
2 celery stalks, chopped
4 cups vegetable broth
1 (15 oz) can white beans (such as cannellini or Great Northern), drained and rinsed
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and black pepper, to taste
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

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Instructions

Heat olive oil: In a large pot over medium heat, heat olive oil. Add chopped onion and cook for 3–4 minutes until softened.
Add vegetables: Stir in garlic, potatoes, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add broth and beans: Pour in the vegetable broth and add the white beans, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the vegetables are tender.
Thicken soup: Lightly mash some of the potatoes and beans in the pot to thicken the soup.
Finish and serve: Stir in lemon juice and fresh parsley before serving.