Potato-Bean Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!
Ingredients (use vegan versions):
- 1 teaspoon oil
- 1 cup chopped onions
- 1/2 cup chopped green bell pepper
- 3 1/2 cups vegetable broth or water
- 1 (15.5 oz) can great northern beans, drained & rinsed (or equiv. dried)
- 1 (15.5 oz) can red kidney beans, drained & rinsed (or equiv. dried)
- 1 (6 oz) can tomato paste
- 2 cups cubed peeled potatoes (about 3/4 lb)
- 1 teaspoon cumi
Directions:
For dried beans, soak overnight and then boil until tender,
or use quick soak method (boil for 10 minutes, then take
off heat covered for 1 hour until tender).
Heat oil in large saucepan over medium heat. Add onions
and bell pepper; cook and stir until crisp-tender. Stir in
all remaining ingredients (including beans). Bring to a
boil. Reduce heat to low; simmer 25 to 30 minutes or until
potatoes are tender, stirring occasionally.
I can eat this recipe every day of the week. It is low fat
and very satisfying. To lower the salt, just use water
instead of veggie broth and a can of ground tomatoes (no
salt variety) and add a few chopped dried tomatoes for
extra tomato flavor instead of tomato paste.
Serves: 6
Preparation time: 40 min.
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