This nourishing smoky bean and potato soup is bursting with bold flavor. From the hearty white beans, tender baby potatoes, and delicious chopped vegetables, to the perfect blend of seasonings that marry all of these flavors together for the perfect cozy soup on a brisk autumn day.
I don’t know about you, but as soon as temperatures begin to drop and fall arrives, I get incredibly excited for soup season. We love to make this comforting soup all year long, but it just hits differently on a cool fall or winter day cozied up on the couch under my Star Wars blanket.
This smoky bean and potato soup is loaded with wholesome ingredients, and packed with protein and fiber, from hearty white beans roasted to smoky perfection. The baby potatoes , crisp corn, savory vegetables, and blend of spices create the ultimate cozy soup to bring you the warmth and comforts of fall, in one large pot!
There are just a few simple steps to create this amazing comforting soup, and I guarantee it will be your new favorite, too!
SMOKY BEAN AND POTATO SOUP INGREDIENTS AND VARIATIONS
The deliciously robust flavors of this soup will leave you running back to the kitchen for more. All you need are a handful of ingredients, a few extra minutes, and a lot of love to get you started. I promise, it will be worth every second!
Here are a list of ingredients that make this soup extra comforting:
- Wholesome white beans – We chose great northern beans for a hearty and filling soup; however, cannellini beans would also work great.
- Baby Potatoes – I love a mix of baby red and gold potatoes for this recipe. Rinse and quarter the potatoes, then cover them with cold water for a few minutes to remove excess starch.
- Onion and garlic – For a savory aromatic flavor to fill your senses with happiness. We opt for yellow onion in this recipe, but a vidalia onion will also work.
- Carrots – For added sweetness.
- Red bell pepper – For its bold color and sweet flavor.
- Whole kernel corn – For its deliciously sweet mild flavor.
- Vegetable broth – Opt for an organic variety when available, or make your own (still on my fall to-do list 🙂). We also use vegetable broth to thicken the roux for this recipe, but have also used unsweetened creamy oat milk as well, and it turned out great.
- All-purpose flour – To add flavor and thicken this delicious soup with a roux. You could also use oat flour for the roux.
- Plant-based butter – For creating a rich and delicious roux. We opt for the Violife unsalted variety for its creaminess, but there are multiple brands on the market.
- Liquid smoke – For a robust and natural hickory smoke flavor. We love the Lazy Kettle Brand.
- Thyme and smoked paprika – Their robust flavors bring this soup to a whole new level of comfort.
- Chipotle chili powder – For an added kick to flavor town! (optional, but necessary)
- Salt and pepper – To marry all of these savory flavors together.
Let’s not forget to top this amazing soup with freshly chopped green onions and a slice (or two) of your favorite crusty baguette for dipping!
HOW TO MAKE SMOKY BEAN AND POTATO SOUP
Begin by draining and rinsing your great northern beans, then pat them dry with a clean towel to remove any excess liquid and add the beans to a small bowl. Stir in liquid smoke and smoked paprika, then set the bowl aside to set, allowing those delicious flavors to come together.
In the meantime, rinse and quarter baby potatoes and add them to a medium bowl. Cover the potatoes with cold water and set aside for 5 minutes, then drain and rinse them one more time. This process will remove excess starch from your potatoes prior to cooking.
Next, let’s get those beans in the oven. Spread the seasoned beans evenly over the prepared baking sheet and bake for 20 minutes, stirring halfway through. Set aside to cool.
Now, to a large pot, bring the vegetable broth to a boil over medium-high heat. Add the chopped onion, and sauté for 3 to 5 minutes, or until the onion is translucent. Add in the red bell pepper and carrots. Stir to combine and continue to cook for an additional 5 minutes, or until vegetables are tender, adding more vegetable broth or water a tablespoon at a time as needed to avoid sticking.
Once our vegetables are just right, add the minced garlic and seasonings, and sauté for 30 seconds, or just until fragrant. Then, add the potatoes, whole kernel corn, and 6 cups of vegetable broth to the large pot, and bring it to a boil. Once it is boiling, reduce the heat to medium-low, cover and simmer for 10 minutes, stirring occasionally.
Finally, let’s make the roux. Melt two tablespoons of butter in a sauté pan over medium-low heat. Gently, add in flour one tablespoon at a time, whisking continuously until well combined. Don’t worry, it will appear clumpy, so you are doing it right! Then, turn the heat off and slowly add in the remaining 1 cup of vegetable broth, continuing to whisk as the roux thickens. Once it is ready, add the roux to the large pot, along with cooked beans, and stir to combine. Continue to simmer for 10 additional minutes, or until potatoes are fork tender.
Last but not least, ladle this delicious soup into serving bowls, top with freshly sliced green onions (if using), and serve it up piping hot with a hunk of your favorite crusty bread!
Store leftovers in an airtight container in the refrigerator for 3 to 5 days! Spoiler alert, it gets better every day!
MORE DELICIOUS WHOLESOME RECIPES
If you love our smoky bean and potato soup as much as we do, then you will have to try one of these other comforting plant-based recipes next:
Smoky Bean and Potato Soup
This smoky bean and potato soup is loaded with wholesome ingredients and a blend of seasonings to create the ultimate cozy soup to bring you the warmth and comforts of fall, in one large pot!
Ingredients
- 2 (15 ounce) cans great northern beans, drained and rinsed
- 1 tablespoon liquid smoke
- ¼ teaspoon smoked paprika
- 5 cups baby potatoes, rinsed and quartered (we prefer a mix of red and gold)
- 1 medium yellow onion, chopped
- 1 large red bell pepper, stemmed, seeded, and chopped
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 1 ½ teaspoons dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle chili powder (optional, but worth it)
- ¼ teaspoon each, salt and pepper
- 1 cup frozen whole kernel corn, thawed
- 7 cups vegetable broth, divided, reserving 1 cup for roux
- 2 tablespoons plant-based butter
- ¼ cup all-purpose flour
- Fresh green onions, chopped for serving (optional)
Directions
- Step 1 Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Step 2 Drain and rinse great northern beans, then pat them dry with a clean towel to remove excess liquid. Add beans to a small bowl, stirring in liquid smoke and smoked paprika, then set aside for 10 minutes to allow those flavors to come together.
- Step 3 To a medium bowl, add rinsed and quartered baby potatoes. Cover them with cold water and set aside for 5 minutes, then drain and rinse one more time. This process will remove excess starch.
- Step 4 Spread beans evenly over the prepared baking sheet and bake for 20 minutes, stirring halfway through at 10 minutes. Set aside to cool.
- Step 5 To a large pot, bring vegetable broth to a boil over medium-high heat. Add the chopped onion, and sauté for 3 to 5 minutes, or until the onion is translucent.
- Step 6 Add in the red bell pepper and carrots. Stir to combine and continue to cook for an additional 5 minutes, or until vegetables are tender, adding more vegetable broth or water a tablespoon at a time as needed to avoid sticking.
- Step 7 Add garlic, thyme, paprika, chipotle chili powder, salt and pepper, and sauté for 30 seconds, or just until fragrant.
- Step 8 Add baby potatoes, whole kernel corn, and 6 cups vegetable broth to the large pot, and bring to a boil. Then, reduce the heat to medium-low, cover and simmer for 10 minutes, stirring occasionally.
- Step 9 For the roux, melt butter in a sauté pan over medium-low heat. Gently, add in flour one tablespoon at a time, whisking continuously until well combined. Turn the heat off and slowly add in 1 cup of vegetable broth, continuing to whisk as roux thickens.
- Step 10 Once the roux is ready, add to the large pot, along with cooked beans, and stir to combine. Continue to simmer for 10 more minutes, or until potatoes are fork tender.
- Step 11 Ladle this delicious soup into serving bowls, top with freshly sliced green onions (if using), and serve it up hot with a hunk of your favorite crusty bread!
- Step 12 Store leftover soup in an airtight container in the refrigerator for 3 to 5 days.
This recipe looks amazing, and I will be trying it very soon!!
Happy to hear! It is delicious!