Potato Soup With Beans 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.

POTATO AND WHITE BEAN PUTTANESCA SOUP

Steps:

• Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.
• Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.
• Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.
• Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.
• As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.
• Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.
• To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.

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.

POTATO PINTO BEAN SOUP

Steps:

• In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
• Add the potatoes and broth- Bring to a boil; reduce heat.
• Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
• In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
• Cook and stir till thickened and bubbly.
• Cook and stir for 2 minutes more.
• Stir in 1 tablespoon snipped basil.
• To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
• If desired, garnish with fresh basil.

WHITE BEAN & POTATO SOUP

Steps:

• Heat the red wine in a saute pan and cook the onion and garlic in red wine until soft.
• Puree about 1/3 of the beans and 1/3 of the potatoes and 1/3 of the broth in a blender.
• Gradually add the remaining beans, potatoes and broth while continuing to puree.
• Pour into a saucepan and add the dill.
• Simmer for 10 minutes, stirring occasionally.