Potato and Bean Soup
A hearty, comforting potato and bean soup starts with soaked dried beans, potatoes, and simple vegetables, slowly simmered until rich and satisfying. This humble, old-fashioned soup is nourishing, budget-friendly, and perfect for chilly days when you want something that truly sticks to your ribs.
Equipment
- 1 soup pot or enamelled dutch oven
- 1 large glass bowl
- knives for chopping veggies
Ingredients
- 1 cup dry mixed beans Soaked for 8 to 10 hours
- 1 large yellow onion, chopped
- 1 large carrot peeled and chopped
- 28 ounce can diced tomatoes, undrained
- 2 medium potatoes, peeled and chopped
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon dried basil
- 1 tablespoon fresh parsley, chopped or 2 teaspoons dried parsley
- pinch ground cloves
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- 2 tablespoons butter, optional
Instructions
- Rinse beans and soak covered with cold water for 8 to 10 hours (or overnight). Drain and rinse well.
- Place soaked beans in a large stock pot with 6 cups of fresh water. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour stirring occasionally.
- Add chopped onion, chopped carrot, canned tomatoes (undrained), chopped potatoes, vegetable broth, chili powder, cloves, basil, parsely, lemon juice, salt and pepper. Return to boil; reduce heat and simmer, loosely covered, for a further 30 minutes, until beans and potatoes are tender. For extra flavour add 2 tablespoons of butter, allow to melt and stir through before serving.
Notes
Store leftovers promptly in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.
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