Potato-Bean Soup
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Ingredients (use vegan versions):
- 1 teaspoon oil
- 1 cup chopped onions
- 1/2 cup chopped green bell pepper
- 3 1/2 cups vegetable broth or water
- 1 (15.5 oz) can great northern beans, drained & rinsed (or equiv. dried)
- 1 (15.5 oz) can red kidney beans, drained & rinsed (or equiv. dried)
- 1 (6 oz) can tomato paste
- 2 cups cubed peeled potatoes (about 3/4 lb)
- 1 teaspoon cumin
Directions:
For dried beans, soak overnight and then boil until tender,
or use quick soak method (boil for 10 minutes, then take
off heat covered for 1 hour until tender).
Heat oil in large saucepan over medium heat. Add onions
and bell pepper; cook and stir until crisp-tender. Stir in
all remaining ingredients (including beans). Bring to a
boil. Reduce heat to low; simmer 25 to 30 minutes or until
potatoes are tender, stirring occasionally.
I can eat this recipe every day of the week. It is low fat
and very satisfying. To lower the salt, just use water
instead of veggie broth and a can of ground tomatoes (no
salt variety) and add a few chopped dried tomatoes for
extra tomato flavor instead of tomato paste.
Serves: 6
Preparation time: 40 min.
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