Bean Potato Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

It was very rainy here today in Northern California and I felt like some soup! I found this . My notes, etc are in parenthesis.

Ingredients:

1 teaspoon oil (i used olive)

1 cup chopped onions

1/2 cup chopped green bell pepper (i didn't have any)

3 1/2 cups vegetable broth or water (i used two cans)

1 (15.5 oz) can great northern beans, drained & rinsed

1 (15.5 oz) can red kidney beans, drained and rinsed

1 (6 oz) can tomato paste (i didn't feel tomatoey, so i didn't add this)

2 cups cubed peeled potatoes (about 3/4 lb)

1 teaspoon cumin (i used italian seasoning instead)

' i also added two cloves of minced garlic

Directions:

1. Heat oil in large saucepan over medium heat. Add onions and bell pepper; cook and stir until crisp-tender (I put the cubed potatoes in as well. I cooked them about five minutes and then added the garlic and cooked for another minute.). 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.
2. ~ My soup only took about 20 minutes to cook - probably due to the size of my potatoes. I added some grated parmesan cheese on top and had it with some French bread.

By RecipeOfHealth.com