Description
This Hearty Potato Bean Soup is a cozy, one-pot vegetarian recipe packed with Yukon Gold potatoes, white beans, and vegetables simmered in savory broth. A healthy and nourishing soup that’s perfect for meal prep, cold nights, or freezing for later!
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 garlic cloves, minced
4 cups vegetable broth
3 cups Yukon Gold potatoes, peeled and cubed
2 cans white beans (15 oz each), rinsed and drained
1 teaspoon dried thyme
1 bay leaf
Salt, to taste
Black pepper, to taste
Instructions
1. Heat olive oil in a large Dutch oven over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5 minutes or until softened.
3. Stir in minced garlic and cook for an additional minute.
4. Add potatoes, beans, dried thyme, bay leaf, and broth. Stir well.
5. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until potatoes are tender.
6. For a thicker texture, blend 2 cups of the soup and stir it back in.
7. Season with salt and pepper to taste. Remove bay leaf.
8. Serve hot with fresh herbs or crusty bread if desired.
Notes
For extra creaminess without dairy, blend a portion of the soup.
Add kale, spinach, or cooked sausage for a twist.
The soup tastes even better the next day as flavors deepen.