Description
A comforting and hearty Potato and Bean Soup featuring tender potatoes and protein-rich black beans simmered with aromatic onions, garlic, and cumin in a savory vegetable broth. This simple, nutritious soup is perfect for a cozy meal and ready in just 35 minutes.
Ingredients
Scale
Vegetables
- 3 large potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Other Ingredients
- 1 can of black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot, heat a little oil over medium heat and sauté the chopped onions and minced garlic until they are softened 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 the ingredients evenly.
- Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Season: Add salt and freshly ground black pepper to taste. Stir well to distribute the seasoning throughout the soup.
- Serve: Ladle the hot soup into bowls and serve immediately for a warm, nutritious meal.
Notes
- For a creamier texture, blend a portion of the soup before serving.
- Add chopped fresh cilantro or parsley for extra freshness.
- Adjust the cumin quantity to your preferred spice level.
- This soup is naturally vegan and gluten-free.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
