Irish Parliament Bean Soup: A Cozy, Hearty Supper Recipe

Irish Parliament bean soup is a hearty, Irish-style soup of white beans, potatoes, and vegetables simmered in a savory broth. This approachable version uses canned beans, so there is no overnight soak, and a little mashing makes the broth pleasantly thick. Recipes with this name vary, so think of this as a flexible, comforting pot rather than a single fixed formula.

Ingredients

2 tablespoons olive oil (30 ml)
1 medium yellow onion, diced, about 1½ cups (225 g)
2 medium carrots, diced, about 1 cup (130 g)
2 celery stalks, diced, about 1 cup (100 g)
3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
1 tablespoon tomato paste (16 g)
1 teaspoon dried thyme (1 g)
½ teaspoon dried marjoram (0.5 g)
¼ teaspoon freshly ground black pepper (0.5 g), plus more to taste
6 cups low-sodium vegetable broth (1.4 L)
3 cans white beans, 15 ounces (425 g) each, drained and rinsed; about 4½ cups (765 g) beans total
2 medium Yukon Gold or other waxy potatoes, cut into ½-inch cubes, about 2 cups (300 g)
1 dried bay leaf (about 0.2 g)
¾ teaspoon fine salt (4.5 g), then more to taste; use less if your broth is salty
2 tablespoons chopped fresh parsley (8 g)
1 tablespoon lemon juice (15 ml), optional
Crusty bread, for serving, about 6 slices (300 g)

Instructions

Prepare the ingredients. Dice the onion, carrots, celery, and potatoes into similar-sized pieces so they cook evenly. Drain and rinse the canned beans in a colander. Measure the broth and seasonings before you start; once the vegetables are sautéing, the next additions come quickly.
Soften the vegetables. Warm the olive oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring every minute or two. The vegetables should soften and the onion turn translucent, but they do not need to brown. If the bottom of the pot looks dry or the onion starts catching, lower the heat and add a spoonful of broth.
Build the savory base. Stir in the garlic, tomato paste, thyme, marjoram, and black pepper. Cook for about 1 minute, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly. Avoid letting the garlic scorch; burnt garlic can make the whole pot taste bitter.
Simmer the soup. Pour in the vegetable broth and add the rinsed beans, potato cubes, bay leaf, and salt. Stir, bring the liquid to a gentle boil, then lower the heat so it simmers steadily. Cover the pot with the lid slightly ajar and cook for 25 minutes, stirring once or twice. Check that the potatoes are tender when pierced with a knife and that the carrots are soft but still hold their shape. If the potatoes need another few minutes, keep simmering and check again rather than raising the heat to a hard boil.
Thicken and finish. Remove the bay leaf. Use a potato masher to crush roughly 1 cup of beans and vegetables against the side of the pot, or transfer a cup of soup to a heatproof bowl, mash it, and stir it back in. This gives the broth body while leaving plenty of whole beans and vegetable pieces. Simmer for 2 minutes, then stir in the parsley and optional lemon juice. Taste and adjust the salt and pepper. Allow about 5 minutes for mashing, seasoning, and finishing.
Check the consistency and serve. If the soup is thicker than you like, stir in hot broth or water a little at a time. If it seems thin, mash a few more beans and let it bubble gently for another 2 or 3 minutes. Ladle into warm bowls and serve while hot, with bread on the side.

Tips

Choose the right beans. Cannellini, great northern, or navy beans all work. Cannellini are larger and creamy, while navy beans break down more readily and make a thicker soup. If using beans cooked from dry, cook them fully before adding them; do not add hard, uncooked beans to this short simmer and expect them to become tender.
Rinse canned beans if you want a cleaner broth. The canning liquid is edible, but it can make the soup saltier and cloudier. Rinsing also makes it easier to control the seasoning, especially when the broth already contains salt.
Keep the simmer gentle. A rolling boil can break up the potatoes and make the broth starchy or uneven. Small bubbles around the edge are enough. Cut the potato cubes close to ½ inch so they soften in the stated time.
Season at the end, too. Broth brands differ in saltiness, and beans can dull the seasoning. Start with the listed amount, then taste after simmering. Lemon juice is optional, but a small amount can brighten the flavor without making the soup taste distinctly lemony.

Serving Suggestions

Serve the soup in deep bowls with crusty bread, soda bread, or brown bread for dipping. A buttered slice alongside makes a simple meal, while a green salad with a sharp vinaigrette adds a fresh contrast to the soft beans and potatoes. For a more substantial table, put out a plate of sliced cheddar or a small dish of pickles; both give diners a salty, tangy bite between spoonfuls.

Garnish each bowl with a little extra parsley and black pepper just before serving. If you have lemon wedges, let people squeeze on a few drops at the table. The soup is filling enough to serve as a main course, but a smaller bowl also works as a first course before roasted vegetables or a savory pie. Keep bread separate until serving so it stays crusty rather than soaking up broth in the pot.

Variations

Make it creamier: Stir in ¼ cup (60 ml) of heavy cream or whole milk after the soup has finished simmering, then warm gently without boiling. This softens the herbs and makes the broth richer. For a dairy-free option, simply mash a larger portion of the beans; they give the soup a creamy texture without adding cream.

Add a smoky note: Stir ½ teaspoon (1 g) smoked paprika into the tomato paste and herbs. It brings a gentle campfire-like flavor that is not traditional to every version, so start with a small amount. A pinch of sweet paprika works too, though it adds color without as much smoke.

Use other vegetables: Replace one carrot with 1 cup (120 g) diced leek, rinsed well to remove grit, or add 1 cup (100 g) chopped cabbage during the last 10 minutes of simmering. Leek makes the base sweeter and softer; cabbage adds a more pronounced, earthy flavor. If you add extra vegetables, check the broth level and add a splash of water if needed.

Change the beans or herbs: Chickpeas can stand in for white beans, although they stay firmer and make the soup less creamy when mashed. If you do not have marjoram, use the same amount of dried oregano, which tastes a little sharper. Fresh thyme is also good: use 1 tablespoon (3 g) leaves in place of the dried thyme and remove woody stems before serving.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. It thickens as the beans and potatoes absorb broth, so stir in a little water or vegetable broth before reheating. Warm a single portion in the microwave, stirring partway through, or reheat a larger amount in a saucepan over medium-low heat, stirring regularly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer.

You can freeze the soup for about 2 to 3 months for best quality. Leave a little room at the top of a freezer-safe container for expansion, cool it before freezing, and label it with the date. Thaw it overnight in the refrigerator or use the defrost setting on a microwave, then reheat thoroughly. Potatoes may become slightly softer after freezing, but stirring the soup well usually brings the texture back together. Do not leave the pot at room temperature for extended storage.

Frequently Asked Questions

What are Parliament beans?
“Parliament bean soup” is a name used for a style of bean soup rather than a specific bean variety. This version uses familiar white beans—cannellini, great northern, or navy beans—which are easy to find in cans. The name and ingredient choices can vary between recipes, so use the bean you enjoy and adjust the texture by mashing more or less of it.

Can I make this soup with dried beans?
Yes, but cook the dried beans separately first. Soak and simmer them according to their package directions until fully tender, then use about 4½ cups (765 g) cooked beans in this recipe. The soup’s stated 56-minute total assumes canned beans; soaking and cooking dried beans add several hours or an overnight soak, depending on the method. Adding uncooked dried beans directly to the pot will not work within the listed simmer time.

Why is my soup too thin or too thick?
For a thin soup, mash another scoop of beans into the broth or simmer uncovered for a few minutes so some liquid evaporates. For a thick soup, add hot broth or water in small splashes until it reaches the consistency you like. Remember that it will thicken further as it stands and again after chilling, so avoid reducing it too far before serving.

Can I make it ahead?
Yes. The soup can be cooked up to 3 days ahead and refrigerated, and its flavor has time to settle as it rests. It will be thicker the next day, so reheat it gently with a little extra broth or water. If you are cooking ahead for guests, add the parsley and lemon juice after reheating to keep their fresh flavor noticeable.

Is this recipe vegetarian?
Yes, as written, it uses vegetable broth and contains no meat. Check the label on your broth if you are cooking for someone who avoids particular ingredients, and choose a suitable bread to serve alongside. For a vegan bowl, use olive oil and skip the optional dairy variation; the main recipe is already dairy-free.

Can I leave out the potato?
Yes. The soup will still work, but it will be less substantial and a little less starchy. Add another ½ to 1 cup (85 to 170 g) of beans, or leave the amount as written and mash a few extra beans to thicken the broth. Check the pot a few minutes earlier because removing the potatoes shortens the time needed for the vegetables to become tender.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).