Miz Chef

Cooking Up a Healthy Life

Broccoli Potato Soup with Beans and Greens

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IMG_3498I love it when leftovers come together so beautifully that they make a healthy, delicious meal. Yep, this is another one of my everything-in-the-refrigerator concoctions. And it turned out pretty damn good.

I love soup, and it’s one of the easiest ways to utilize leftovers. In this case, I had a few potatoes, a piece of broccoli, and some leftover greens. So, this is what I came up with. I hope you give it a try and enjoy it.

Broccoli Potato Soup with Beans and Greens

2 teaspoons olive oil
½ cup chopped white onion
¾ teaspoon kosher salt
4 large garlic cloves, chopped
1 tablespoon tomato paste
3 cups chopped potatoes
4 cups vegetable broth
2 cups chopped broccoli
2 cups cooked beans
2 cups greens, washed

Heat the oil in a medium pot. Add onion and ¼ teaspoon salt and saute until translucent, about 5 minutes. Add garlic and saute another 2 minutes.


Make a space in the pot and place the tomato paste in that spot. Stir it for about 30 seconds then stir it into the onions and garlic. Mix well.


Add potatoes and stir them in. Let cook about 2 minutes, stirring occasionally.

Pour in the broth and add broccoli and ½ teaspoon salt. Bring to a boil; lower heat and simmer, covered, until potatoes and broccoli are tender, about 15 minutes.


Using a stick blender or blender, puree the soup. If you want a completely smooth soup, puree the entire pot (in a couple of batches). If you prefer it chunky, puree only half of it. If you’ve used a blender, pour the soup back into the pot.


Stir in beans and greens and continue cooking another 5 minutes. Taste for seasoning and adjust if needed.


Ladle into bowls. You can serve with black or red pepper, grated cheese, or croutons, if desired.

Makes 4 servings.


Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

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