Description
Warm up with this hearty and nutritious Potato and Bean Soup, featuring tender potatoes, protein-rich black beans, and fragrant spices simmered in a savory vegetable broth. This easy-to-make soup is perfect for a quick dinner or a cozy lunch and suits vegetarian and vegan diets.
Ingredients
Scale
Vegetables and Aromatics
- 3 large potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Legumes
- 1 can of black beans, drained and rinsed (about 15 ounces)
Liquids and Seasonings
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, add a small amount of oil or cooking spray and sauté the chopped onions and minced garlic until they are softened and fragrant, about 3-5 minutes.
- Add Ingredients: Add the diced potatoes, drained black beans, cumin, and vegetable broth to the pot, stirring to combine all ingredients evenly.
- Simmer: Bring the soup mixture to a gentle boil. Reduce the heat to low, cover, and let simmer for 20-25 minutes until the potatoes are fully tender.
- Season: Stir in salt and freshly ground black pepper according to your taste preferences to enhance the flavors.
- Serve: Ladle the hot soup into bowls and enjoy immediately for a warm and filling meal.
Notes
- For a creamier texture, blend part or all of the soup before serving.
- Add a splash of lime juice or fresh herbs like cilantro for an extra fresh flavor.
- This soup keeps well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
- Adjust seasoning towards the end of cooking to prevent over-salting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
