Bean and Potato Soup

Bean and Potato Soup

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6

    • Ingredients

  • 2teaspoonsgarlic, minced
  • 1/2 onion, chopped
  • 1stalkcelery, chopped
  • 4cupsvegetable stock, plus 4 tablespoons
  • 3tomatoes, chopped
  • 6largemushrooms, sliced
  • 1potato, diced
  • 1cupwhite beans, cooked
  • 1cupcorn kernel
  • 4dasheshot sauce
  • 1teaspoonblack pepper

    • Directions

  • Saute the garlic, onion, and celery in 4 tablespoons of vegetable stock for 3-5 minutes over medium heat.
  • Add the tomatoes, mushrooms, and 4 cups of vegetable stock. Continue to cook for 10-12 minutes.
  • Add the remaining ingredients and cook for 10 additional minutes.
  • Taste and adjust seasoning if necessary.

    • Reviews

  • “This was good soup.I used what I had on hand but it turned out tasty and great the next day.Thanks for a great quick recipe.”

  • “Wow! This is great soup. I was surprized at how good it was for all the simple ingredients. I used oil in step one, because I like the taste it adds and skipped step 2 altogether. I just threw all the veggies in at once.Since it wasn’t as thick as I like, I added extra potato and beans. I didn’t have hot sauce, so I used a little cayenne pepper, sugar, and vinegar. I also threw in a little basil and parsley. Everyone loved it, including the one-year-old and my husband who’s picky about his soup. Thanks for the great recipe.”

  • “This is a great soup!Used canned diced roasted tomatoes and loved the mushrooms.”

  • “Nice soup for a chilly, overcast day like we’re having.I used a can of diced tomatoes in place of the 3 chopped tomatoes; I added salt and Italian seasoning.Left out the mushrooms in deference to my son.I feel like this soup is missing just a little something… but can’t decide what.It is hearty, warming and soothing.Thanks for sharing.”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST