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White Bean And Potato Soup Recipe

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Simple White Bean Sweet Potato Soup [WFPB, Instant Pot, Formula] My Plant Strong Family
Simple White Bean Sweet Potato Soup [WFPB, Instant Pot, Formula] My Plant Strong Family from www.myplantstrongfamily.com

Description:

This white bean and potato soup recipe is a warm and comforting dish that is perfect for a chilly day. The creamy texture of the soup is achieved by blending some of the beans and potatoes together, while the rest of the ingredients provide a savory and flavorful taste. This recipe is easy to make and can be customized to suit your preferences.

Prep Time:

The prep time for this recipe is about 15 minutes. You will need to chop the vegetables and measure out the ingredients before you begin cooking.

Cook Time:

The cook time for this recipe is about 45 minutes. You will need to simmer the soup until the potatoes are tender and the flavors have melded together.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups chicken or vegetable broth
  • 3 cups diced potatoes
  • 2 cans white beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream (optional)

Equipment:

  • Large pot
  • Immersion blender or regular blender

Method:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and sauté for 2-3 minutes until softened.
  3. Add the carrots and celery and continue to sauté for 5-7 minutes until the vegetables are tender.
  4. Add the broth, potatoes, white beans, thyme, salt, and pepper to the pot.
  5. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the potatoes are tender.
  6. Remove the pot from the heat and use an immersion blender or regular blender to blend about half of the soup until smooth.
  7. Return the blended soup to the pot and stir to combine. If using heavy cream, stir it in now.
  8. Simmer the soup for an additional 10-15 minutes to allow the flavors to meld together.
  9. Taste the soup and add more salt or pepper as needed.
  10. Serve hot with crusty bread or crackers.

Notes:

This soup can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. If you don't have an immersion blender, you can use a regular blender by carefully transferring the soup in batches.

Nutrition Info:

This recipe makes about 6 servings. Each serving contains approximately:
  • Calories: 300
  • Protein: 9g
  • Fat: 11g
  • Carbohydrates: 42g
  • Fiber: 9g
  • Sugar: 5g
  • Sodium: 900mg

Recipe Tips:

  • You can use any type of white beans for this recipe, such as cannellini or navy beans.
  • If you prefer a thicker soup, you can add less broth or more potatoes.
  • If you don't have thyme, you can use other herbs such as rosemary or oregano.
  • If you want to make this recipe vegan, you can use vegetable broth and omit the heavy cream.

Enjoy this delicious and nutritious white bean and potato soup recipe!


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