Bean and Potato Soup

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


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


Most Helpful

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.

drinkmore March 05, 2010

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.

Upsidedown Again January 17, 2009

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

Providence Guy November 02, 2008

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