Bean And Potato Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
DishMain Ingredient

Ingredients

 Cooked white beans1 1⁄2 Pound (Reserve Cooking Liquid)
 Cooking liquid/Cooking liquid plus water to equal 2 quarts2 Quart
 Pared potatoes12 Ounce, diced
 Celery2 Cup (32 tbs), chopped
 Onion4 Ounce, diced
 Garlic2 Clove (10 gm), minced
 Salt To Taste
 Cooked brown rice2 Cup (32 tbs)
 Chopped parsley1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1534 Calories from Fat 66

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 0.91 g4.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 652.5 mg27.2%

Total Carbohydrates 303 g101.1%

Dietary Fiber 44.8 g179.2%

Sugars 42.7 g

Protein 64 g128.3%

Vitamin A 47% Vitamin C 176.6%

Calcium 24.1% Iron 36.3%

*Based on a 2000 Calorie diet

Directions

In a large saucepan combine beans, liquid, potatoes, celery, onion, garlic, salt, and pepper.
Bring to a boil.
Lower heat, cover and simmer for 30 minutes or until vegetables are tender.
If desired, remove cover and cook until thickened, stirring occasionally.
Adjust seasonings.
Divide evenly into 8 soup bowls, each containing 1/4 cup hot rice.
Garnish each serving with chopped parsley.
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