Mexican Potato and Bean Soup 

Prep Time: 10 minutes | Cook Time: 20 minutes



  • 1 Tbsp olive oil
  • 1 carrot, peeled and chopped
  • 1 stalk, celery
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 4 cups peeled and diced potatoes
  • 1 15-oz can cannellini beans
  • 1 Tbsp lime juice
  • salt and pepper to taste
  • 1 Tbsp chopped cilantro


In a saucepan over medium heat add the olive oil and heat. Cook the carrots and celery until tender. Add in the garlic and cook until fragrant. Stir in the chicken broth and potatoes and bring to a boil. Reduce heat to a simmer and cover, cooking until potatoes are tender, about 25 minutes.

Stir in the beans, lime juice, and season with salt and pepper. Add cilantro and serve.