Potato and Bean Soup
A rich, satisfying and easy to make Potato and Bean soup made in the slow cooker (or stovetop) and packed with flavour. Can be made vegan, vegetarian or with bacon. Choose your fave way.
Ingredients
- 3 Tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 tsp fennel seeds
- Pinch red pepper flakes
- 6 cups vegetable broth
- 4 cups potatoes diced
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups kale chopped
- 2 15 oz cans beans rinsed and drained**
- 1/2 cup heavy cream or coconut cream
- 1 cup parmesan finely grated (or 2 Tbsp nutritional yeast)
- 4 slices bacon cooked and chopped (or coconut bacon)
Instructions
- Heat the olive oil in a skillet and add in the onion and garlic. Cook for 5-6 minutes, until the onion has softened and then add to the slow cooker.*
- Add in the thyme, smoked paprika, fennel, red pepper flakes, broth, potatoes and salt & pepper.
- Cook on high 3-4 hours or low 6-7 hours.
- Add in the beans, kale, cream and cheese. Mix well and allow to heat through for an additional 10-15 minutes.
- Serve with crumbled bacon on top, if using.
Notes
*for stovetop just use a soup pot to sauté the onions and garlic and then follow remaining instructions, adding ingredients to soup pot instead of slow cooker. Simmer for about 30 minutes before adding in kale, beans, cream and cheese.
**cannellini beans, barlotti beans, Spanish beans, navy beans are all good. I prefer light coloured beans.
Tried this recipe?Let us know how it was!