Description
A hearty and comforting Potato and Bean Soup featuring tender diced potatoes and protein-rich black beans simmered in a flavorful vegetable broth seasoned with cumin, garlic, and onions. Perfect for a nutritious, warming meal that’s easy to prepare in under 40 minutes.
Ingredients
Scale
Vegetables
- 3 large potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Legumes
- 1 can of black beans, drained and rinsed
Liquids & Broth
- 4 cups vegetable broth
Spices & Seasonings
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot, heat a small amount of oil over medium heat. Add the chopped onions and minced garlic, sautéing until they become soft and fragrant, about 3-5 minutes.
- Add Ingredients: Add the diced potatoes, drained and rinsed black beans, cumin, and vegetable broth to the pot, stirring to combine all ingredients evenly.
- Simmer: Bring the soup mixture to a boil over high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Cook uncovered for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Season: Season the soup with salt and freshly ground black pepper according to your taste. Stir well to ensure the seasonings are evenly distributed.
- Serve: Ladle the hot soup into bowls and serve immediately for a warm, nourishing meal.
Notes
- You can add a pinch of smoked paprika or chili powder for extra depth and a slight kick.
- For a creamier texture, blend a portion of the soup before serving or add a splash of plant-based milk.
- This soup keeps well and can be refrigerated for up to 3 days or frozen for up to 1 month.
- If you prefer, substitute black beans with kidney beans or chickpeas.
- Garnish with fresh herbs like cilantro or parsley for added freshness.
