Soups
Canned Bean Soup With Potatoes: Thick and Hearty Without Flour, Ready in 40 Minutes
A thick, hearty bean soup made from one can of beans, thickened by mashing part of the soup.
NutritionApproximate, per serving
Instructions
Prep the vegetables. Finely chop the onions and coarsely grate the carrot. Peel the potatoes and cut them into small cubes.
Build the base. In a medium pot, cook the onions and carrot in the oil and butter until the onions are translucent, about 5 minutes.
Add the diced potatoes to the pot, cover with hot water or broth and add salt. Bring to a boil.
Cover and simmer over low heat for 12–15 minutes, or until the potatoes are almost completely tender.
Season. Stir in the tomato paste, black pepper and khmeli suneli. Mix well.
Add the drained and rinsed canned beans, stir, and let everything simmer gently together for another 5 minutes.
Thicken (the important trick!). Take the pot off the heat. With an immersion blender or a potato masher, briefly pulse or mash the soup a few times to break down some of the potatoes and beans. This thickens the soup naturally, with no flour needed.
Finally, stir in the pressed garlic and chopped fresh cilantro (or parsley). Taste and add more salt or pepper if needed.
- 1. What can replace khmeli suneli? This traditional Georgian spice blend has a distinctive, mildly nutty and herbal flavor. If you cannot find it, make your own mix from what you have: combine 1/2 teaspoon dried savory, 1/2 teaspoon marjoram, a pinch of basil and a pinch of ground coriander. Or simply use marjoram alone.
- 2. Thickening without flour. Partially blending or mashing the soup at the end works very well. The starch from the potatoes and beans thickens it with no roux at all, so the soup stays light.