When the weather turns chilly and the evenings get longer, nothing feels more comforting than a warm bowl of Potato Bean Soup. This hearty, flavorful soup is perfect for a cozy dinner, whether you’re enjoying it solo or sharing it with family and friends. With tender potatoes, wholesome beans, fresh vegetables, and aromatic herbs, it’s a soup that satisfies your taste buds and your soul.
If you’re searching for a vegan dinner idea, a cozy fall soup, or a soup recipe for cold weather, this Potato Bean Soup is the ultimate choice. It’s simple, nourishing, and incredibly easy to make. Here’s why you’ll love it—and why it deserves a spot in your weekly winter menu.
Why You Will Love This Potato Bean Soup
- Hearty and filling: With potatoes and beans as the main ingredients, this soup is packed with fiber and plant-based protein, keeping you full for hours.
- Perfect for cozy evenings: There’s nothing like a warm, comforting soup on a chilly autumn or winter evening.
- Easy to make: Even if you’re new to cooking, this easy soup requires simple ingredients and minimal prep.
- Customizable: You can adjust the flavors with your favorite herbs, spices, or even a dash of hot sauce for a little kick.
- Vegan and wholesome: This soup is entirely plant-based, making it ideal for a healthy vegan dinner idea.
Ingredient Notes for Your Potato Bean Soup
Here’s a breakdown of the ingredients and why they make this soup so delicious:
- Olive oil: Adds richness and depth of flavor to the sautéed vegetables.
- Onion and garlic: Essential aromatics that create a fragrant base for the soup.
- Carrot: Adds subtle sweetness and extra nutrients.
- Ripe tomato: Provides a fresh, slightly tangy flavor to balance the potatoes and beans.
- Potatoes: The star of the soup, giving it a creamy texture once cooked.
- Beans (canned or cooked): High in protein and fiber, making the soup hearty and satisfying.
- Salt and black pepper: Simple seasonings that bring out the natural flavors.
- Fresh parsley: Adds a burst of freshness at the end.
- Water or vegetable broth: Used to cook the soup; broth adds extra flavor if you have it.
Step-by-Step Instructions: How to Make Potato Bean Soup
Follow these steps for a perfect bowl of Potato Bean Soup every time:
- Heat the olive oil: In a large pot over medium heat, warm 2 tablespoons of olive oil.
- Sauté the onion: Add 1 finely chopped onion and cook for about 3 minutes until soft.
- Add garlic and carrot: Stir in 2 minced garlic cloves and 1 sliced carrot. Sauté for another 2–3 minutes.
- Add the tomato: Peel and dice 1 ripe tomato, then add it to the pot. Cook for 2 minutes, stirring occasionally.
- Add potatoes and beans: Peel and dice 3 medium potatoes. Add them along with 1 drained and rinsed can of beans. Season with salt and black pepper.
- Add water: Pour in enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until potatoes are tender.
- Finish with parsley: Once the soup is ready, turn off the heat and stir in fresh chopped parsley.
- Serve hot: Ladle into bowls and enjoy with fresh bread for a cozy fall soup experience.
Recipe Tips for the Best Potato Bean Soup
- Evenly dice potatoes: Ensures they cook at the same rate and create a uniform texture.
- Sauté aromatics slowly: Cooking onion and garlic gently brings out their natural sweetness.
- Add herbs and spices: Feel free to add thyme, rosemary, or smoked paprika for extra flavor.
- Blend for creaminess: For a smoother texture, blend a portion of the soup and stir it back in.
- Make it in advance: This soup tastes even better the next day as the flavors meld together.
Serving Suggestions
This Potato Bean Soup pairs beautifully with:
- Freshly baked bread or crusty rolls
- A side salad of mixed greens
- A drizzle of olive oil or a sprinkle of nutritional yeast for added richness
- Crusty garlic bread for a heartier meal
For a winter soup vibe, serve in deep bowls with a sprinkle of fresh parsley or a few chili flakes. It’s perfect for cozy nights at home!
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave.
- Reheating tip: Add a splash of water or vegetable broth to loosen the soup if it thickens during storage.
Frequently Asked Questions (FAQ) about Potato Bean Soup
Q: Can I use different beans?
A: Absolutely! Kidney beans, chickpeas, or black beans all work well in this easy soup.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the vegetables first, then add everything to the slow cooker with water or broth. Cook on low for 6–7 hours.
Q: Can I make it spicier?
A: Definitely. Add chili flakes, cayenne pepper, or a dash of hot sauce for a warming kick.
Q: Is this suitable for meal prep?
A: Yes! It’s an excellent vegan dinner idea to make ahead and enjoy throughout the week.
Essential Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Can opener (for beans)
- Measuring spoons
- Ladle for serving
This Potato Bean Soup is the ultimate comfort food for cozy fall nights and cold winter evenings. It’s hearty, nutritious, and easy to make, making it the perfect vegan dinner idea. Whether you’re cooking for yourself, family, or friends, this soup recipe for cold weather will become a staple in your kitchen.
I’d love to hear from you! 💛
- Have you tried this Potato Bean Soup yet?
- What’s your favorite cozy winter soup?
- Do you add any special ingredients or twists to make it your own?
Leave your answers and questions in the comments below—I love reading your stories and suggestions!
Follow me on Instagram for more daily recipe inspiration!
Potato Bean Soup
A cozy, hearty Potato Bean Soup – perfect for chilly evenings! Easy to make, vegan, and full of flavor, this soup is a warm hug in a bowl. 🥔
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 carrot, sliced into rounds
- 1 ripe tomato, peeled and diced
- 3 medium potatoes, peeled and diced
- 1 can (400 g) cooked beans, drained and rinsed
- Salt and black pepper, to taste
- Water (enough to cover the vegetables)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the finely chopped onion and sauté for 3 minutes until softened.
- Stir in the garlic and carrot slices. Cook for another 2–3 minutes.
- Add the diced tomato and cook for 2 minutes, stirring occasionally.
- Add the diced potatoes and the rinsed beans to the pot. Season with salt and black pepper.
- Pour in enough water to cover the vegetables completely. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the potatoes are tender.
- Once the soup is ready, turn off the heat and stir in the fresh parsley.
- Serve hot with fresh bread for a cozy autumn dinner. 🍂✨
Notes
- Evenly dice potatoes so they cook perfectly and create a smooth texture.
- Sauté onions and garlic slowly to bring out natural sweetness.
- Add fresh parsley at the end for a burst of freshness and color.
