Wintertime is the perfect soup time. Personally I prefer chunky soup to blended soup, which is why I love mixed vegetable soups. I usually check whatever we have for veggies at home and then throw them all together. It’s a great way to use your leftover veggies before they go bad!
The other day I saw that we still have dried beans, so I soaked them in water over night. In the morning I prepared the soup with the vegetables we had left and let it sit until the afternoon. Soup always tastes so much better when the flavors get the time to develop and mix together.
This soup was definitely a tasty one. I loved the chunky potatoes and since the beans weren’t from the can, they had a much nicer texture and a fuller flavor.
Chunky Bean And Potato Soup
- 350g dried mixed beans, soaked in water over night (I used white and kidney beans)
- 1 big garlic clove, finely chopped
- 2-3 tbsp olive oil
- 550g small potatos, peeled and quartered
- 1 carrot, sliced
- 4 tomatos, diced
- 2 1/2 cups vegetable stock
- about 2 tsp salt or to taste
- 1/2 bunch of parsley, finely chopped
Heat up olive oil in a medium pot and saute garlic for about 2 minutes. Add potatos, carrot and tomatos and saute for another couple of minutes. Add vegetable stock and beans and bring to boil. Once it’s boiling, set temperature on low heat and let simmer for about 45 minutes or until beans are soft enough to eat. Add salt to taste and sprinkle with parsley before serving. This soup is great to make ahead and warm up the next day, it will be even more flavorful.