Bean and Potato Soup
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.
Servings: 6 bowls
Ingredients
- 1 tbsp extra virgin olive oil
- 1 white onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp paprika
- 3 tbsp tomato paste
- 2 16 oz cans white beans rinsed and drained
- 2 large potatoes peeled and diced
- 4 cups vegetable broth
- 1 tsp sea salt
- 1/2 tsp black pepper
For Serving
- Fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5-6 minutes, stirring occasionally, until softened.
- Add garlic, thyme, oregano, and paprika. Cook for 1 minute, stirring until fragrant.
- Add tomato paste and cook for 1-2 minutes, stirring to combine with the vegetables.
- Add white beans, potatoes, vegetable broth, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 25-30 minutes, until potatoes and carrots are tender.
- For a thicker soup, blend about 2 cups of the soup, then stir it back into the pot. Avoid over-blending the potatoes.
- Stir in fresh parsley. Taste and adjust salt, pepper, or broth as needed.
- Serve warm.
Nutrition
Serving: 1 bowl (15 oz) | Calories: 304kcal | Carbohydrates: 59g | Protein: 10.9g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.2g | Sodium: 740mg | Potassium: 1150mg | Fiber: 10.2g | Sugar: 4.3g | Vitamin A: 4900IU | Vitamin C: 26mg | Calcium: 90mg | Iron: 3.5mg