White Bean and Vegetable Soup with Potatoes

Name: White Bean and Vegetable Soup with Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Eastern European-inspired
Ingredients: 300 g dried white beans; 2 tbsp neutral oil; 1 whole medium onion, diced; 1 whole carrot, diced; 1 whole red bell pepper, diced; 3 whole medium potatoes, diced; 1.8 l water or vegetable stock; 1 whole bay leaf; 1/2 tsp black pepper; to taste salt; 2 tbsp chopped parsley or dill; 100 g sour cream, optional

A simple white bean soup with potato, carrot, onion, bell pepper and herbs.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 50 minMakes 6 servings

Jump to Recipe

This hearty bean soup uses soaked dried beans with potato, carrot, onion and pepper. The supplied URL says cauliflower, but the actual post lists beans and vegetables, so this title follows the source ingredients while preserving the existing URL. Dried beans need more than the source’s 30 to 40 minutes to become tender; boil safely, then simmer until soft before adding potato. Salt toward the end so you can adjust the broth easily. Rinse beans, cover with plenty of water and soak 8 to 12 hours. Drain and rinse. Cover beans with fresh water in a pot. Bring to a vigorous boil for 10 minutes, then drain and rinse. Return beans to pot with stock and bay leaf. Simmer 45 to 75 minutes until nearly tender; cooking time varies with bean age.

White Bean and Vegetable Soup with Potatoes

How to tell when it is ready

Ladle into bowls and add sour cream if desired.

Tips

Rinse beans, cover with plenty of water and soak 8 to 12 hours.
Cover beans with fresh water in a pot.
Return beans to pot with stock and bay leaf.
Heat oil in a skillet.

Troubleshooting

If beans stay firm, keep simmering before adding potatoes.
If soup is thick, add hot water or stock.

Substitutions

Use vegetable stock.
Use canned cannellini beans to save time.

Variations

Add a spoon of tomato paste.
Stir in cabbage for a heartier soup.

Serving suggestions

Serve with rye bread.
Add sour cream.
Top with dill.
Offer chopped garlic at the table.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours for up to 3 days. Reheat until steaming.

Storage

Refrigerate within 2 hours for up to 3 days. Reheat until steaming.

Food safety

Soak dried beans and boil vigorously for 10 minutes before simmering. Refrigerate leftovers promptly.

Frequently asked questions

Can I use canned beans?

Yes. Use about 3 drained cans and skip soaking and boiling; add them with the potatoes and simmer until vegetables are tender.

How should I store white bean and vegetable soup?

Refrigerate within 2 hours for up to 3 days. Reheat until steaming.

Serve with rye bread. Refrigerate within 2 hours for up to 3 days. Reheat until steaming.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

White Bean and Vegetable Soup with Potatoes