Potato and White Bean Winter Soup

Recipe: Potato and White Bean Winter Soup | The Zen of Making

My best friend Melanie refers to this recipe simply as “the soup.” For as long as I’ve been cooking for my pals, it has been my go-to meal, because it’s simple enough not to scare picky eaters (of which I’m one), yet flavorful enough to serve as the main course. I love this soup, and make it every few weeks from the very first sign of a nip in the air until I’m back in short sleeves.

I made a batch tonight, and finally remembered to write down the recipe:

Potato and White Bean Winter Soup

* 6 cups of vegetable stock
* 2 cups frozen sweet corn (or freshly cut off of the cob, if available)
* 5 small to medium white potatoes, peeled and cut into 1″cubes
* 2 cups cooked white beans (navy, cannellini or great northern are all fine)
* 1 bay leaf
* 3-5 cloves garlic, minced (Or more–mmm, garlic!)
* 1 teaspoon fresh rosemary
* 3/4 teaspoon dried basil
* 1/2 small onion, minced
* fresh ground black pepper to taste
* sea salt to taste
* olive oil

In a large soup pot, sauté onion and garlic in a small amount of olive oil until the onion is transparent and the garlic is starts to brown. Add vegetable stock to the onion and garlic, and bring to a boil. Add corn, potatoes, beans, and spices. Turn heat down and simmer for 30-40 minutes, or until potatoes are very tender. Remove bay leaf. Add pepper to taste and salt if needed. Serve with homemade bread.

This soup refrigerates and freezes very well, so I usually double the recipe so I can have plenty of leftovers. In my opinion, it tastes even better the next day.

Vegan soup for everyone!

**If you click through a link to Amazon.com in this post, I will make a little money if you make a purchase. Don’t say I didn’t warn you.**

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