Bean And Potato Soup Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 1 1/2 pounds cooked dried white beans, reserve cooking liquid | ||
| Cooking liquid | 2 Quart | |
| Potatoes | 12 Ounce, pared | |
| Celery | 2 Cup (16 tbs), chopped | |
| Onion | 4 Ounce, diced | |
| Garlic | 2 Clove (5gm), minced | |
| Salt and white pepper to taste | ||
| Cooked brown rice | 2 Cup (16 tbs) | |
| Chopped fresh parsley to garnish | ||
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.
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.
Chef
