Bean and Potato Soup

Submitted by Dancer

• Ingredients: 11
• Serves: 6

ingredients

• 2 teaspoons garlic, minced
• 1⁄2 onion, chopped
• 1 stalk celery, chopped
• 4 cups vegetable stock, plus 4 tablespoons
• 3 tomatoes, chopped
• 6 large mushrooms, sliced
• 1 potato, diced
• 1 cup white beans, cooked
• 1 cup corn kernel
• 4 dashes hot sauce
• 1 teaspoon black pepper

directions

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.

Reviews

[drinkmore]

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.

 

[Upsidedown Again]

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.

 

[Providence Guy]

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

 

[vrvrvr]

Nice soup for a chilly, overcast day like we're having. I used a can of diced tomatoes in place of the 3 chopped tomatoes; I added salt and Italian seasoning. Left out the mushrooms in deference to my son. I feel like this soup is missing just a little something... but can't decide what. It is hearty, warming and soothing. Thanks for sharing.