Vegetable White Bean Soup

After purchasing two bags-worth of honey gold potatoes on sale at Publix yesterday, I decided that the best way to use them up would be in the form of a winter-vegetable soup. I threw together this boyfriend-approved quick and healthy soup recipe, packed with good-for-you veggies and white kidney beans. The best part is that it’s easily adaptable, so feel free to add or subtract any vegetables you’d like!

Serves: 4-6

Time: 30 minutes


  •   2 sliced carrots
  • 1 cup chopped green beans
  • 1 diced onion
  • 2 cups of sliced potatoes (I used honey gold)
  • 1 can Cannellini white kidney beans (19 oz.)
  • 1 cup fresh chopped spinach
  • 1 can vegetable broth (16 oz.)
  • 1 can of water
  • 1 tsp dried oregano
  • Creole seasoning
  • Salt & pepper


1. In a large pot, combine carrots, green beans, onion, potatoes, kidney beans, spinach, vegetable broth, and water.

2.  Bring soup to a boil, reduce heat, then cover and allow to cook for 20 minutes. Add in oregano and seasonings to taste.

A bit to think about: Do you prefer broth or cream-based soups?