| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 10g | 4g | 16g |
| sugars | fibre | protein | salt |
| 5g | 4g | 7g | 0.94g |
It’s impossible not to fall in love with the comforting simplicity and vibrant flavors of the Runner Bean and Potato Soup. Growing up in Texas, I was surrounded by the bold tastes of Tex-Mex cuisine, and this dish portrays a bit of that culinary culture, albeit with a healthy, green touch. Now, as a grade school teacher, I love to whip up this recipe on busy weeknights. It’s a uncomplicated, nutritious, and utterly delicious dish that never fails to stir up the warmth of home in my heart.
A Broth of Health and Flavor
This soup is a veritable cocktail of ingredients renowned for their health benefits. The key stars here are runner beans and potatoes. Rich in fiber, these vegetables contribute to a healthy digestive system. The runner beans, a powerhouse source of antioxidants, are great for maintaining a healthy heart and high energy levels. The potatoes, on the other hand, are packed with vitamins and minerals that help to strengthen bones and boost immunity. Plus, a spoonful of olive oil in the recipe adds a dash of heart-healthy fats. Read more about the health benefits of beans here.
Just a Soup? Think Again!
While I’m partial to this Runner Bean and Potato Soup, it is by no means a culinary island. Far from it! Its flavors marry well with various other dishes. I find it pairs wonderfully with a simple green salad or a hearty loaf of homemade bread. Often, I’ve also served it alongside a roast chicken or grilled fish for a more protein-rich meal. And if you’re a fan of Tex-Mex, try having it with some cornbread—the slight sweetness of the bread beautifully complements the soup’s savory zest. Here’s a basic cornbread recipe for you to try.
So why not stir up a pot of this Runner Bean and Potato Soup for dinner tonight? The vibrancy of its flavors, the incorporation of wholesome ingredients, and its compatibility with various dishes make it a great addition to any meal. This recipe will surely become a firm favorite, just like it has in my own home.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large potato, peeled and diced
- 4 cups runner beans, trimmed and cut into 1 inch pieces
- 6 cups vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 bay leaf
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Method
Step One
First, heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic to the pot and cook until the onion becomes translucent, this usually takes about 5 minutes.
Step Two
Next, add the diced potato and trimmed runner beans to the pot. Stir well to combine these ingredients with the onion and garlic. Cook this mixture for about 10 minutes, or until the potatoes start to soften.
Step Three
Pour in the vegetable stock into the pot. Add the spices into the pot as well; the salt, black pepper, dried thyme, dried rosemary and bay leaf. Stir well to combine all the ingredients.
Step Four
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender.
Step Five
Remove the bay leaf from the soup. Then, using either a hand mixer or a blender, blend the soup until it’s smooth and creamy.
Step Six
Return the soup to the stove, and stir in the heavy cream. Continue cooking the soup on low heat for another 5 minutes.
Step Seven
Your Runner Bean and Potato Soup is now ready to serve. Ladle the soup into bowls and garnish with fresh, chopped parsley before serving. Enjoy your warm and hearty soup!
