This soup is made with white beans, potatoes, and delicious warm herbs. It’s naturally gluten-free, vegan, and packed with both fiber and plant-based protein.

Some recipes are passed on through generations. And, today, I want to share with you one that has been in my family for quite some time.

Ever since I was little, soup was a synonym for comfort and warmth. When it was winter, my mom used to make batches of homemade soup for us to have as a family.

This soup brings together delicious vegetables, canned beans, and warm spices to create a meal so rich, you are going to keep wanting to back for more.

Each of these bowls packs 10 grams of protein per serving and only 304 calories. It’s a great option when you want something comforting, but still want it to align with your health goals.

I usually pair it with a bit more protein to make it more complete, and serve it with some cauliflower rice to add more volume.

Ingredients and Substitutes

Extra virgin olive oil (1 tbsp) – Swap with avocado oil or melted butter.

White onion, diced (1) – You can also use yellow onion, shallots, or leeks if you want a milder flavor.

Medium carrots, diced (2) – Replace with parsnips or sweet potatoes.

Celery stalks, diced (2) – Switch with bell peppers or zucchini.

Garlic cloves, minced (4) – Substitute with garlic powder (1 tsp) or garlic paste.

Dried thyme (1/2 tsp) – Try using dried rosemary or marjoram instead.

Dried oregano (1 tsp) – Swap with basil or Italian seasoning.

Paprika (1 tbsp) – You can also use smoked paprika or chili powder.

Tomato paste  (3 tbsp) – Substitute with canned crushed tomatoes.

White beans, rinsed and drained (2 16 oz cans) –

Large potatoes, peeled and diced (2) – Substitute with chickpeas, kidney beans, or cannellini beans.

Vegetable broth (4 cups) – Replace with chicken broth or beef broth.

Sea salt (1 tsp)

Black pepper (1/2 tsp)

FOR SERVING

Fresh parsley, chopped– Swap with cilantro, dill, or chives.

How to Make Bean and Potato Soup

Step 1. Place a large pot over medium heat and add the olive oil. Once it’s hot, add the onion, carrots, and celery.

Cook for 5-6 minutes or until they soften.

Step 2. Add the garlic, thyme, oregano, and paprika. Stir and cook for another minute.

Step 3. Add the tomato paste and cook for 1-2 minutes; stir to combine all the ingredients.

Step 4. Add the white beans, potatoes, salt, and pepper. Pour the vegetable broth and bring to a boil.

Then, reduce the heat to medium-low. Cover and simmer for 25-30 minutes, or until the potatoes and carrots and tender.

Step 5. If you want a thicker soup, blend about 2 cups of soup (or use an immersion blender) and then stir it back into the pot. Add salt and pepper to taste and garnish with fresh parsley.

My Tips & Tricks

1. Making the soup thicker: If you want the soup thicker, blend a portion of it in a blender or use an immersion blender. Be careful when blending very hot liquids.
2. Taste before serving: Depending on the broth you pick, you might want to add more or less salt. You can also add some lemon to brighten the soup.
3. Add fresh parsley: Finish with fresh parsley and add it just before serving. If you add it before, it might wilt and change the flavor.