Red Potato, Broccoli & Butter Bean Soup

3 months ago

Hey everyone! I am full on into warm and cozy cooking season with all of my favorite root veggies in abundance. Soup or chili features prominently on my meal prep menu each week because there are just so many delicious variations to keep your palate pleased and belly full. This week it was time for another twist on a classic potato and broccoli soup.


As usual this was a pot full of my fresh farmers market goodies. Having such wonderful local produce continues to excite me every week. I knew the root veggies like potatoes and the broccoli are making a strong appearance right now, but I have been really surprised to continue to see the butter beans the last few weeks. They are definitely a big part of Southern cuisine, but if you do not have access to such lovely little beans then you can absolutely substitute what you can get locally. That is one of the best things about cooking--find inspiration from people all over the world and then cater your meals to what you have access to.


On the spice front the smoked paprika totally stole the show for me in this meal. I love the richness that the bit of smoke imparts to really flavor the whole bowl. I've also been fighting the start of what feels like a cold, so I figured some turmeric would help add to the immune-boosting properties of a warm bowl of soup. So far it hasn't progressed, so perhaps it is doing the trick! If nothing else it does taste quite delicious regardless.


Red Potato, Broccoli & Butter Bean Soup

Makes 8 servings

  • 2 pounds small red potatoes, washed & quartered
  • 1 pound fresh butter beans (or about 2 1/2 cups of your favorite cooked bean like white beans or chickpeas)
  • 8 cups water or low-sodium veggie broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne powder
  • 2 small broccoli crowns, cut into florets
  • 4 heaping cups chopped rainbow chard (can sub kale or another green)
  • 2 tablespoons white miso
  • 2-3 tablespoons apple cider vinegar

Place your potatoes & beans into a large stockpot and cover with the water or stock. Stir in your spices and bring to a boil. Reduce heat to low and simmer partially covered for 15 minutes.

Next add in your broccoli crowns and continue to cook for 15 more minutes or until the vegetables and beans are cooked through. I like my broccoli to have a little bit of texture at the end which is why I prefer to add it later on in the cooking.

Once the soup is done remove from heat and mix in the chard to let wilt. Mix the miso with a quarter cup of the soup broth so you don't end up with chunks of miso in the soup, then stir in along with the vinegar. Taste and adjust to your liking. Enjoy!


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love the colors in the dish... tasty soup :)


Thanks so much! It's definitely been hitting the spot on some rainy afternoons. :)


congrats your prize has been delivered - your post is voted with DBREAD token Winner Announcement

Looks filling, whenever I make soup it's kinda boring and I feel starving again fairly quickly :)


The potatoes definitely help fill me up. It also doesn't hurt that I like a big bowl, so I make sure to have a nice hearty portion to keep me going. ;)

Hi @plantstoplanks!!!

You got SNEKKED! ;)
Expect a certain Snek to come 'round and give you a bite soon ;)

You Got Snekked is a curation project!
We aim to find good content, share a happy moment, & some visibility. Your post got our upvote, and we will feature your post and possibly an image from it in our first compilation! if you don't mind! If you don't want to be featured, please let us know! You will be featured in compilation #4.

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So cool! Thanks so much for that! My bitshares name is plants-to-planks.


Coins are send!
To find out how to use them for upvotes, check your discord! I dm'd you!


Oh great! I appreciate that. Still learning how the whole coin thing works. :)

Totally inspired to make your potato and broccoli soup next week - the weekend is time off for us from soup. Looks delicious Katie


I figured a fellow potato lover like you would enjoy it. :) Can't go wrong with spuds in just about everything. This was the perfect mix of satisfying but yet still light so it didn't sit heavy in my belly. Now I just need to come up with my entry for Free For All week...


Well you certainly never disappoint us with your entries @plantstoplanks


Hopefully I can live up to the high standards once again. :)

Yummy, yummy, yummy, I've got spuds in my tummy!! Love a potato dish. 100%


Thank you my friend! Spuds for the win!