Ingredients for Bean And Potato Soup
- 2 cloves minced garlic
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 4 cups plus 4 tablespoons vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 8 ounces cremini mushrooms (sliced)
- 1 pound Yukon Gold potatoes (peeled and cubed)
- 1 (15 ounce) can white beans (drained and rinsed)
- Corn Kernel (not found in recipe)
- Hot Sauce (not found in recipe)
- Black pepper to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bean And Potato Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bean And Potato Soup
- Heat 4 tablespoons of vegetable broth in a large pot or Dutch oven over medium heat. Add 2 cloves minced garlic, 1 medium onion (chopped), and 2 stalks celery (chopped). Sauté for 3-5 minutes until softened.
- Add 1 (28 ounce) can crushed tomatoes, 8 ounces cremini mushrooms (sliced), and 4 cups of vegetable broth. Bring to a simmer.
- Add 1 pound Yukon Gold potatoes (peeled and cubed) and 1 (15 ounce) can of beans (drained and rinsed, such as kidney, pinto, or cannellini).
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until potatoes are tender.
- Stir in 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, salt and pepper to taste. Simmer for 5 more minutes.
- Taste and adjust seasoning as needed. Garnish with fresh herbs (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
0g
Carbs
8g
