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Recipes - Potato and White Bean Soup Recipe

Recipe Name

Potato and White Bean Soup

Submitted by gemini0604
Recipe Description Serving size and prep time varies.
Quantity 1 Quantity Unit pot Servings  
Prep Time (minutes) 30 Cook Time (minutes) 35 Ready In (minutes) 65
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
cup, dicedcelery, diced
1/2
cup, choppedOnion, chopped
4
cupschicken broth, fat free, Health Valley
3
cups dicedpotatoes - Red, leave skin on
2
cupswhite beans, can (16 oz.)
1
teaspoonblack pepper
2
teaspoonsunsalted butter, cold
2
teaspoonsgarlic powder (I use garlic/parsley blend)
1
teaspoonparsley flakes (fresh can be used)
1
tablespoonwheat flour, wholewheat (I use ThickenThin)
1/4
cupfat free half and half
Steps
Sequence Step
1In large saucepan cook celery and onion in butter or margarine over medium heat for approximately 4 min or until tender.
2Carefully stir in broth, potatoes and spices. Bring to a boil; reduce heat and simmer covered for 20 - 25 min or until potatoes are tender.
3With the back of a spoon, lightly mash about 1/3 of the potatoes.
4Drain juice from beans and rinse. Add to soup and lightly mash 1/3 of the beans with the back of a spoon.
5Mix flour (or other thickener) with small amount of cold water. Add to soup. Bring to boil and cook for 1 min. Use more if you desire a thicker soup.
6Add half and half (approximately 1/4 cup) to soup until desired color. I use fat free half and half.






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