Creamy Mixed Bean and Potato Soup
Creamy Mixed Bean and Potato Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 1 red bell pepper, medium, cored, seeded, and diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can cream of mushroom soup, 10.5 ounce, condensed
- 1 1/2 cups milk, whole or 2%
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Beans
- 1 can pinto beans, 15 ounce, rinsed and drained
- 1 can red kidney beans, 15 ounce, rinsed and drained
- 1 can black beans, 15 ounce, rinsed and drained
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced yellow onion, celery, and red bell pepper. Sauté for 5 to 7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Pour in the vegetable broth. Add the diced Yukon Gold potatoes, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min
- 4
Stir in the condensed cream of mushroom soup and milk until well combined and smooth. Ensure there are no lumps from the soup.
⏱️ 3 min
- 5
Add the rinsed and drained pinto beans, red kidney beans, and black beans to the soup. Stir gently and continue to simmer for another 5 minutes, allowing the beans to heat through.
⏱️ 5 min
- 6
Taste the soup and adjust seasoning with additional salt and pepper as needed.
⏱️ 1 min
- 7
Ladle the creamy mixed bean and potato soup into bowls. Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mixed Bean and Potato Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 1 red bell pepper, medium, cored, seeded, and diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can cream of mushroom soup, 10.5 ounce, condensed
- 1 1/2 cups milk, whole or 2%
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Beans
- 1 can pinto beans, 15 ounce, rinsed and drained
- 1 can red kidney beans, 15 ounce, rinsed and drained
- 1 can black beans, 15 ounce, rinsed and drained
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced yellow onion, celery, and red bell pepper. Sauté for 5 to 7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Pour in the vegetable broth. Add the diced Yukon Gold potatoes, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 4
Stir in the condensed cream of mushroom soup and milk until well combined and smooth. Ensure there are no lumps from the soup.
⏱️ 3 min - 5
Add the rinsed and drained pinto beans, red kidney beans, and black beans to the soup. Stir gently and continue to simmer for another 5 minutes, allowing the beans to heat through.
⏱️ 5 min - 6
Taste the soup and adjust seasoning with additional salt and pepper as needed.
⏱️ 1 min - 7
Ladle the creamy mixed bean and potato soup into bowls. Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 1 min