Potato Soup With Beans Recipe

3.5 1 4
Potato Soup With Beans Recipe
Potato Soup With Beans Recipe photo by Taste of Home
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Potato Soup With Beans Recipe

Read Reviews
3.5 1 4
Publisher Photo
Winter winds can blow strong here on the Jersey shore. But this rich soup featuring potatoes, beans and sour cream is sure to warm your body and soul! —Christine Ecker, Linwood, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 2 medium carrots, shredded
  • 1 tablespoon butter
  • 4 cups chicken broth
  • 3 medium potatoes, peeledm and cubed
  • 1 garlic cloves, minced
  • 1-1/2 teaspoons dill weed
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 4-1/2 teaspoons all-purpose flour
  • 3/4 cup sour cream
  • Pepper to taste

Directions

In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil). Yield: 6 servings.
Originally published as Potato Soup With Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p137

Nutritional Facts

1 cup: 225 calories, 8g fat (5g saturated fat), 25mg cholesterol, 834mg sodium, 31g carbohydrate (4g sugars, 5g fiber), 8g protein.

  • 2 medium carrots, shredded
  • 1 tablespoon butter
  • 4 cups chicken broth
  • 3 medium potatoes, peeledm and cubed
  • 1 garlic cloves, minced
  • 1-1/2 teaspoons dill weed
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 4-1/2 teaspoons all-purpose flour
  • 3/4 cup sour cream
  • Pepper to taste
  1. In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
  2. With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil). Yield: 6 servings.
Originally published as Potato Soup With Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p137

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Geneviev00 User ID: 1610174 156396
Reviewed Jun. 9, 2013

"Loved the combination of carrots, beans, and potatoes. Added a bit more flour and some cream per our preferences."

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