Curried White Bean and Potato Soup


Yes, it’s another soup – my ultimate comfort food. I never eat soup in restaurants or buy it from the co-op because it’s never as good as the pots that come from my hands! I find soup totally satisfying on so many levels. First, I love the layers of healthful ingredients like beans and veggies. The heat from soup makes it soothing to consume, and the ease of putting together a large quantity of reheatable food is a true de-stressor! One pot of soup in the fridge means we can easily nourish our bodies through our sixty plus hour workweek without much additional cooking.

The other thing I love about eating soup is that it’s a vehicle for crunchy tidbits and cheese. We almost always cut up chunks of cheddar and then eat the soup with our favorite tortilla chips. Sometimes our soup gets topped with croutons, and Jeff and Max also enjoy the provincial saltine cracker. This soup is a little spicy so it pairs well with sour cream and tortilla chips. One thing is for sure, I never eat a bowl of soup without a crunchy grain along side.


  • 1 medium onion, diced
  • 1 Tbs. canola oil
  • 5 cloves garlic, minced
  • 1 inch ginger piece, minced
  • 1 jalapeno, minced
  • 1 bunch collard greens, deveined and sliced into ribbons
  • 2 cups brussel sprouts, quartered
  • 1 sweet potato, diced
  • 6 red potatoes, diced
  • 4 cups white beans, precooked
  • 1 Tbs. salt
  • 1/2 tsp. ground black pepper
  • 1 Tbs. ground cumin
  • 1 Tbs. curry powder


Saute the onion in the oil until it becomes translucent. Add the garlic, ginger and jalapeno and saute just until the aromatics are released. Next add the ribbons of collard greens, potatoes, brussel sprouts and enough water to cover the vegetables. Mix in the beans and spices and cook on a low simmer until the potatoes are tender. Of course, taste it before you serve it to make sure you have a spice combination you like. I often find myself adding a little more of this and that.

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