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  • Writer's pictureJeremy LaLonde

Potato Bean Soup

That’s a boring fucking name, but it’s a delicious goddamn soup! This is a great side dish to have with a salad or as an appetizer - or you can just eat two bowls of it and fill the fuck up!

Serves: 6 bowls worth.


1 medium onion, diced

3 carrots, sliced

3 celery ribs, sliced

4 cloves of garlic, minced

4 medium potatoes, diced,

2 cups water

2 cups low-sodium vegetable stock

1 tsp chilli powder

1 dash black pepper

3 cups cooked red kidney beans (or 2 cans)

1 tsp ground cumin


If you aren’t using canned beans then you’ll want to pre-cook your beans either in an instant pot or on the stove. Whatever you normally do - just get your beans fucking ready!

Throw that diced onion, carrot, and celery into your instant pot with 1 tbsp of water or veggie stock. YOU DON’T NEED OIL TO SAUTE VEGETABLES! Cook ‘em till they’re soft.

Stir in the garlic and simmer for another 30 seconds.

Throw in the potatoes, broth, water, and seasoning and stir the ever-loving hell out of it. Get it all good and mixed up. Put the lid on your instant pot - put it on manual and high for 5 minutes and let it cook!

Quick release once it’s done and check to make sure the taters are cooked through. If so transfer a couple ladles into a high speed blender and puree some and pour it back in to thicken it. If you don’t want to do this, you don’t have to, but it makes it a bit heartier.

Stir in your beans until they warm up in the liquid. Put that stuff into soup bowls and enjoy the hell out of this delicious and hearty soup!


If you’re not using an Instant Pot than bring the soup to a good old fashioned medium simmer, cover it the fuck up and cook for at least 15-20 minutes or until them taters are cooked all the way through.

Swap out the beans with whatever you’ve got on hand bean-wise.

If you want it spicier then add more chilli powder or some hot sauce. Spice it the fuck up if you dig it like that! Throw a diced hot pepper in if you’d like!


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