Potato and Bean Soup

Discover the warm comfort of Potato and Bean Soup with this simple, heartwarming recipe! Learn how to create a delicious dish using russet potatoes, white beans, and savory vegetables that nourish your body and soul. Perfect for busy days, this easy soup is packed with flavor and nutrition. Ready to impress your family with a hearty meal? Click through for the full recipe and step-by-step guide to creating your own bowl of goodness!

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Ingredients

2 large russet potatoes, peeled and diced

1 cup cooked white beans (such as cannellini or great northern)

1 medium onion, finely chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

4 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.

Stir in the minced garlic, diced carrots, and celery. Sauté for an additional 5 minutes until the vegetables start to soften.

Add the diced potatoes to the pot and stir to combine. Cook for another 3 minutes, allowing the potatoes to take on some flavor.

Pour in the vegetable broth and bring the mixture to a boil.

Once boiling, add the cooked white beans, thyme, smoked paprika, and bay leaf. Season with salt and pepper to taste.

Reduce the heat to low and cover the pot. Let the soup simmer for about 25-30 minutes or until the potatoes are tender.

Remove the bay leaf and adjust seasoning if necessary. For a creamier texture, use an immersion blender to blend a portion of the soup while leaving some chunks.

Serve hot, garnished with fresh chopped parsley.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4