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Bean And Potato Soup

chef.david.galeano's picture
Ingredients
  Red beans 1 Cup (16 tbs) (Red Preferred)
  Water 6 Cup (96 tbs)
  Potatoes 3 , peeled, diced
  Onions 2 , peeled, sliced
  Garlic 1 Clove (5 gm), peeled, minced
  Canned tomato paste 8 Ounce
  Beef bouillon cubes 3
  Salt pork 1⁄4 Pound, sliced
  Salt 1 Teaspoon
  Allspice 1⁄4 Teaspoon
Directions

GETTING READY
1. Place the beans in a large bowl and cover with water. Let them soak overnight.

MAKING
2. Tip the soaked beans along with water into a slow cooker or crock pot.
3. Close pot tightly with its lid.
4. Allow the beans to cook and soften on HIGH for 2 to 3 hours, or on LOW for 4 to 6 hours if you are preparing the soup for supper.
5. Once beans are tender, add the vegetables, garlic, tomato paste, bouillon cubes, pork and seasonings to the pot. Give a good stir.
6. Cover again and let cook on HIGH for 4 to 6 hours or on LOW for 6 to 8 hours.

SERVING
7. Ladle the beans and vegetables soup into warmed soup bowls or soup plates.
8. Serve the soup hot with crusty bread, or rice if you like.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
590 Minutes
Ready In: 
600 Minutes
Servings: 
6

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