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Bean And Potato Soup

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Ingredients
  Cooked white beans 1 1⁄2 Pound (Reserve Cooking Liquid)
  Cooking liquid/Cooking liquid plus water to equal 2 quarts 2 Quart
  Pared potatoes 12 Ounce, diced
  Celery 2 Cup (32 tbs), chopped
  Onion 4 Ounce, diced
  Garlic 2 Clove (10 gm), minced
  Salt To Taste
  Cooked brown rice 2 Cup (32 tbs)
  Chopped parsley 1 Tablespoon (For Garnish)
Directions

In a large saucepan combine beans, liquid, potatoes, celery, onion, garlic, salt, and pepper.
Bring to a boil.
Lower heat, cover and simmer for 30 minutes or until vegetables are tender.
If desired, remove cover and cook until thickened, stirring occasionally.
Adjust seasonings.
Divide evenly into 8 soup bowls, each containing 1/4 cup hot rice.
Garnish each serving with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Healthy

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