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Potato soup with legumes

Potato and Bean Soup

This soup is loaded with beans and potatoes, so it's filling even without meat. My broth turned brown from the red and brown beans. If you want a clear broth, use only white beans, or boil the beans separately in water until done, then drain, rinse, and add them to the broth along with the potatoes. In addition to or instead of beans, you can use any legume in this soup: peas, lentils, or chickpeas. Just check how the legume you choose needs to be prepped and cooked, so you know when to add it and how long to cook it.

Maria

Recipe author

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Composition / ingredients

Servings:

Vegetable broth

1.5

Beans (one color or a mix)

200

Potatoes

Carrot

Onion

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 8 % 1 g

Carbohydrates 69 % 9 g

61 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients. To make potato and bean soup, you'll need: vegetable broth or water, potatoes, carrot, an onion, beans (I'm using a bean mix), vegetable oil, ground black pepper, and salt.
Step 2:

Peel the potatoes and onion. Wash the potatoes and cut them into medium cubes.
Step 3:

Cut the carrot into small pieces. You can also grate it on a grater.
Step 4:

The night before, rinse and pick over the beans, cover them with cold water, and leave them to soak overnight.
Step 5:

Drain the soaked beans. Rinse them once more.
Step 6:

Pour the broth into a pot and add the beans and the whole onion.
Step 7:

Set the pot on the stove, bring the broth to a boil, and cook over medium heat for about 40 minutes, until the beans are done.
Step 8:

Add the potatoes to the pot and cook them with the beans for another 10 minutes.
Step 9:

Heat the vegetable oil in a skillet and sauté the carrot in it for about 4 minutes, until soft.
Step 10:

Add the sautéed carrot to the pot. Stir everything together.
Step 11:

Salt and pepper the soup and cook for about 5 more minutes.
Step 12:

At the end, remove the onion. Cover the pot and let the soup rest for 10–15 minutes.

You can cut the soup's cooking time at least in half by using canned beans instead of dried. It's better to add them along with the carrot if you don't want them to overcook and lose their shape. If that doesn't matter to you, add them to the broth with the onion and potatoes. Cook until the potatoes are done, then add the sautéed carrot. For this soup I added a whole onion, but usually people sauté the carrot together with a finely chopped onion — that makes the soup thicker.