This mashed bean & potato soup is pretty special to me. It is one of my favourite recipes my parents have taught me. And one of my childhood favourites, too. When my dad cooks this soup, I can eat it for breakfast, lunch as well as dinner and anytime in between! It is so delicious, warming, and very filling.
I have adapted the recipe as the original contained meat and a roux made of flour and butter/oil. Even though my dad says the original is better, I prefer this lighter version – it is still very satisfying and does not make me feel bloated. And, one last thing – you really need to eat this with freshly baked sourdough bread. It is like a dream! Perfect meal for colder evenings.
Beans are a great source of protein, especially valuable when you avoid eating meat. They are low in sugar and saturated fat, but high in dietary fibre, which makes them indispensable weight loss weapon! They are also good source of manganese and phosphorus.
- 300 g dry beans, soaked overnight (I used a mix of Pinto and Flageolet beans)
- 2 big potatoes, thinly sliced
- 2 onions (rather smaller/medium or 1 huge)
- 4 cloves of garlic
- olive oil
- salt and pepper
- thyme or marjoram, or both
- 1 tsp sweet paprika
- chili, optional
- Drain the soaked beans and cook them in fresh water (about 2 litres) with an onion cut in halves and garlic chunks. This may take about 90 minutes. The cooking time for various types of beans may differ so check on the package.
- Meanwhile, peel, wash, and slice the potatoes really thinly (about 2 mm wide). This is because we want the potatoes to overcook slightly and make the soup thicker. Add to the beans once they are cooked. Let simmer for about 10 minutes.
- You might need to add more water as some of it evaporates during the cooking. I usually add about 1/4 to 1/2 litre of boiling water once the beans and potatoes are cooked. The soup will thicken while cooling (and later in the fridge) so do not worry that your soup will not be thick enough.
- Now, prepare the seasoning. Chop another onion and sauté it in olive oil. When the onion is translucent and tender, add a teaspoon of sweet paprika and stir quickly. Immediately set aside since paprika would go bitter if cooked for a long time.
- Season the soup with herbs, salt, pepper, and chili if using. Stir the onion and paprika mixture into the soup and cook for about 5-10 more minutes.
- Now, either mash or pulse blend the soup. Do not blend it completely as it should retain some whole chunks of beans and potatoes.
- Serve with fresh bread as a main or on its own as a starter. It is really delicious with fresh sourdough bread or a crispy toast.