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    You are in: Home / Recipes / Bean and Potato Soup Recipe
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    Bean and Potato Soup

    Bean and Potato Soup. Photo by Upsidedown Again

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

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    Ratings & Reviews:

    • on March 05, 2010


      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.

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    • on January 18, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2008


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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Bean and Potato Soup

    Serving Size: 1 (235 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 125.6
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 16.3 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 4.8 g
    Sugars 2.8 g
    Protein 6.1 g

    The following items or measurements are not included:

    vegetable stock

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