Bean And Potato Soup Recipes

HAM, BEAN AND POTATO SOUP

Steps:

• In a large saucepan, saute the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook until heated through, about 5 minutes longer. Stir in parsley.

HAM, BEAN, AND POTATO SOUP

Steps:

• Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Strain and rinse beans. Transfer to a large stockpot with ham bone, ham, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
• Reduce heat and simmer for 2 hours. Add potatoes and carrots, and continue to simmer until tender, about 20 minutes. Season with salt if necessary and remove ham bone to serve.

RUSSIAN GREEN BEAN AND POTATO SOUP

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
• Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

POTATO SOUP WITH BEANS

Steps:

• 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).

BEAN AND POTATO SOUP

Steps:

• Saute the garlic, onion, and celery in 4 tablespoons of vegetable stock for 3-5 minutes over medium heat.
• Add the tomatoes, mushrooms, and 4 cups of vegetable stock. Continue to cook for 10-12 minutes.
• Add the remaining ingredients and cook for 10 additional minutes.
• Taste and adjust seasoning if necessary.

CREAMY GREEN BEAN AND POTATO SOUP

Steps:

• Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
• Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
• Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
• Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

SWEET POTATO BEAN SOUP

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until tender. Drain, reserving 1/4 cup liquid. Cool slightly. Place sweet potato and reserved liquid in a blender or food processor; cover and process until smooth. Set aside. , In a small saucepan coated with cooking spray, cook the green pepper, onion and garlic until almost tender. Stir in cilantro and cumin; cook and stir until vegetables are tender. Add the beans, corn, water, tomato sauce, salt, pepper and reserved sweet potato puree; heat through. Garnish with green onions and tomato.,

HAM, BEAN AND POTATO SOUP

Steps:

• 1. In a skillet, saute ham, onion and garlic in butter until onion is tender.
• 2. Peel potatoes and add to a saucepan and cover with water. Bring to boil and then turn down to medium and continue to cook for 15 minutes or until potatoes are soft. Drain and rinse with cold water. Let rest for 5 minutes before chopping.
• 3. Take 1 can of drained beans and puree in blender with a little bit of water until thick and smooth.
• 4. To a large stockpot, combine sauteed items, chopped potatoes, pureed beans and the next 8 ingredients. Stir well to combine. Bring to a boil and then simmer for 40 minutes or until vegetables are tender.
• 5. To thicken the soup, stir together cornstarch and water until smooth. Slow stir into soup pot. Continue to cook for 5 more minutes to allow soup to thicken.