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Bean and Potato Soup Recipe

Makes: 6 servings


  • 2 teaspoons garlic, minced
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 4 cups vegetable stock plus 4 tablespoons
  • 3 tomatoes, chopped
  • 6 large mushrooms, sliced
  • 1 potato, diced
  • 1 cup white beans, cooked
  • 1 cup corn kernels
  • 4 dashes of hot sauce
  • 1 teaspoon black pepper


  • Saut´┐Ż 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.

Nutritional Information:

  • Serving size: 1 cup
  • Calories: 190
  • Fat: 1.5 g
  • Cholesterol: 0 mg
  • Protein: 4 g
  • Fiber: 3.5 g
  • Sodium: 110

Please feel free to modify these recipes for any dietary needs or special diets.

Recipes || Desserts || Entrees || Salads || Soups || Vegetarian

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