Potato-Bean Soup
A hearty and comforting potato-bean soup blending tender potatoes, cannellini beans, and aromatic dill. Perfect for cozy dinners, it offers creamy textures with fresh vegetable flavors. Quick to prepare, this dish suits vegetarians and those seeking a filling, nutritious meal.
Ingredients
Instructions
- In a large saucepan, melt the margarine and cook the minced garlic, diced celery, and chopped carrots on medium heat for 4 minutes.
- Carefully stir in the chicken broth, peeled and chopped potatoes, and dried dill.
- Bring the mixture to a boil.
- Reduce heat and simmer, covered, for 20 to 25 minutes or until the potatoes are tender.
- Mash about half of the potatoes in the broth using a spoon or potato masher.
- Add the drained cannellini beans to the mixture and stir well.
- Ladle into bowls and serve hot.
Tips & Substitutions
For added flavor, consider sautéing some chopped onions along with the garlic. If you don't have cannellini beans, navy or great northern beans can work as substitutes. You can also use vegetable broth instead of chicken broth for a vegetarian option. Adjust the amount of dill to your taste, as it can be quite potent. Feel free to add other vegetables like spinach for extra nutrition.
Serving Suggestions
This comforting soup pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, serve it alongside a classic Baked Chicken Breast or a serving of Good Friday Rice. You can also top the soup with a dollop of sour cream or a sprinkle of fresh dill for extra richness and presentation.
Storage & Reheating
Store any leftover Potato-Bean Soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. If the soup thickens too much, add a splash of broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Bean Soup contains roughly 354 calories, with 14g protein, 76g carbohydrates, and 3g fat. It is an excellent source of vitamin C (263% of the Daily Value), vitamin A (119% of the Daily Value), and dietary fiber (63% of the Daily Value). It also contributes 18g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, Potato-Bean Soup can be made ahead of time and stored in the refrigerator. In fact, the flavors tend to develop even more after sitting for a day. Just be sure to reheat it thoroughly before serving. If you plan to freeze it, consider leaving out the sour cream or yogurt until you're ready to serve.
How can I thicken the soup if it's too thin?
If your soup is thinner than you'd like, you can thicken it by mashing more of the potatoes or by adding a slurry of flour mixed with a bit of broth. Alternatively, you could stir in a small amount of instant potato flakes to achieve a thicker consistency.
What can I add for extra protein?
To increase the protein content of this soup, you could add cooked chicken or turkey, which would complement the flavors well. Alternatively, consider incorporating some diced tofu or adding a handful of cooked quinoa for a vegetarian option that boosts protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).