Potato, Corn, and Bean Soup

This soup is simple, delicious, and even better leftover. I was pleasantly surprised the first time I tried it. Modified from Forks Over Knives.

Time: 45 minutes

Type: Soup (entree? appetizer? side? how else do they classify soup?)


  • 1 large yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1 Tbsp minced thyme
  • 1 Tbsp olive oil
  • 8 cups Vegetable Stock, or low-sodium vegetable broth
  • 1 lb red-skin potatoes (or 7-9 small), scrubbed and cut into 1/2 inch cubes
  • 1 lb green beans, trimmed and cut into 1/2-inch pieces
  • 3 1/2 cups corn –> frozen, canned (be sure to drain and rinse), or from 6 ears of corn
  • Two 15-oz cans navy beans, drained and rinsed
  • Salt and freshly ground black pepper to taste (I’d recommend 1 Tbsp salt and 1 tsp pepper)


  1. Heat olive oil in a large pot over medium heat.
  2. Place the onion in the pot and sauté until soft, about 4-5 minutes.
  3. Add the garlic and thyme and cook for another minute.
  4. Add the vegetable stock, potatoes, green beans, and corn and cook, covered, over medium heat, for 15 minutes.
  5. Add the navy beans, season with the salt and pepper, and cook for another 20-25 minutes, or until the vegetables are tender.

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