Bean And Potato Soup Recipes

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HAM, BEAN, AND POTATO SOUP



Ham, Bean, and Potato Soup image

There's nothing more satisfying than home cookin', and there's nothing more home cookin' than a thick, hearty soup on a fall or winter's day. This is a very basic, traditional soup using a ham bone and the trimmings from a baked ham, pre-sliced or not. If you bake your own hams but have been throwing out the bone, you're missing out on something very special!

Provided by Steve A

Time 11h

Yield 8

Number Of Ingredients 13

1 pound dried great northern beans
1 (10 ounce) ham bone
1 pound cooked ham, diced
1 (8 ounce) can tomato sauce
2 large onions, chopped
4 stalks celery, sliced
1 bouquet garni
1 tablespoon dried parsley
¼ teaspoon baking soda
salt and ground black pepper to taste
water to cover
2 medium carrots, sliced
3 medium potatoes, peeled and cubed

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.

Nutrition Facts : Calories 425.1 calories, Carbohydrate 56.5 g, Cholesterol 31.8 mg, Fat 11.4 g, Fiber 15 g, Protein 25.6 g, SaturatedFat 4 g, Sodium 956.3 mg, Sugar 5.7 g

HAM, BEAN AND POTATO SOUP



Ham, Bean and Potato Soup image

When I was a cook in a restaurant years ago, this was our best-selling soup. One taste and your family will agree it's a winner!

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

3/4 pound fully cooked ham, cubed
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 cups chicken broth
2 cups water
1 cup diced peeled potatoes
3/4 cup diced carrots
3/4 cup diced celery
1/4 teaspoon pepper
1/2 cup frozen peas
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 185 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1079mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 13g protein.

CREAMY GREEN BEAN AND POTATO SOUP



Creamy Green Bean and Potato Soup image

Aided by a can of cream of chicken soup, fresh green beans, potatoes, onion, and bacon bits make this creamy soup.

Provided by Kimberly Dygert

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

3 cups fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon baking soda
1 ½ cups peeled and diced potatoes
⅓ cup melted butter
½ cup diced onion
⅓ cup bacon bits
1 (10.5 ounce) can cream of chicken soup
3 cups milk
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 21.2 g, Cholesterol 45.3 mg, Fat 16.9 g, Fiber 3 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 1237.2 mg, Sugar 7.6 g

BEAN AND POTATO SOUP



Bean and Potato Soup image

Make and share this Bean and Potato Soup recipe from Food.com.

Provided by Dancer

Categories     Potato

Yield 6 serving(s)

Number Of Ingredients 11

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 kernel
4 dashes hot sauce
1 teaspoon black pepper

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.

POTATO SOUP WITH BEANS



Potato Soup With Beans image

Winter winds can blow strong here on the Jersey shore. But this rich soup featuring potatoes, beans and sour cream is sure to warm your body and soul!-Christine Ecker, Linwood, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

2 medium carrots, shredded
1 tablespoon butter
4 cups chicken or vegetable broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons dill weed
1 can (15-1/2 ounces) great northern beans, rinsed and drained
4-1/2 teaspoons all-purpose flour
3/4 cup sour cream
Pepper to taste

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).

Nutrition Facts : Calories 225 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 834mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.

WHITE BEAN, POTATO, AND ARUGULA SOUP



White Bean, Potato, and Arugula Soup image

Provided by Dan Swinney

Categories     Soup/Stew     Bean     Potato     Parmesan     Arugula     Winter     Bon Appétit

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 13

Soup:
2 1/3 cups Great Northern beans (about 1 pound)
2 bay leaves
6 tablespoons olive oil
3 large fresh rosemary sprigs
1 large russet potato, peeled, cut into 1/2-inch pieces (about 2 cups)
10 garlic cloves, chopped
6 cups (or more) chicken stock or canned low-salt chicken broth
Parmesan Oil:
2/3 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
1/4 cup plus 2 tablespoons olive oil
2 bunches arugula, tough stems removed, cut into 1-inch strips (about 3 cups)
1 teaspoon dried crushed red pepper

Steps:

  • For soup:
  • Place Great Northern beans in large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add 2 bay leaves and bring to boil. Reduce heat to medium-low. Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.
  • Heat 3 tablespoons olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add 6 cups chicken st0ock and boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing, thinning with additional chicken stock if necessary.)
  • For parmesan oil:
  • Blend 2/3 cup grated Parmesan cheese and 1/4 cup olive oil in processor until smooth. (Parmesan oil an be prepared 1 day ahead. Cover oil and refrigerate.)
  • Stir 2 bunches arugula into soup. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper; sauté until golden. Add to soup and simmer 5 minutes. Stir Parmesan oil into soup. Season soup to taste with salt and pepper.

POTATO AND WHITE BEAN PUTTANESCA SOUP



Potato and White Bean Puttanesca Soup image

Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it's a great trick to have up your sleeve whenever you are looking to thicken soups or stews.

Provided by Hetty McKinnon

Categories     dinner, lunch, soups and stews, vegetables, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus more for serving
1 medium onion, finely diced (about 2 cups)
1/2 cup black olives, roughly chopped
2 tablespoons capers, roughly chopped
3 garlic cloves, finely chopped
1 (28-ounce) can diced tomatoes
1/2 teaspoon granulated sugar
1 1/2 pound Yukon gold or red potatoes, cut into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1/2 teaspoon red-pepper flakes, or more to taste
3 cups vegetable stock
1/4 cup fresh parsley leaves and tender stems (or fresh basil leaves)
1 tablespoon balsamic vinegar
Kosher salt and black pepper

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.

GREEN BEAN AND POTATO SOUP



Green Bean and Potato Soup image

When my DH and I were first married I made this for him. He thought this was the most VILE tasting stuff he had ever had, and I was to NEVER make it again!. I was so suprised our marriage wasn't annuled. As you can see-I did make it again (nearly 20 years later), but only so I can enjoy it, and post it here. My DH smirked at me and did some eye rolling when he saw me preparing this, and knew that I wouldn't dare pack it in his thermos. As a child I grew up on a farm-every animal imaginable, 17 acres or so of blueberries(child labor), and of course a huge vegetable garden(more child labor). My mother being the thrifty sort thought this up and we had this frequently. Cheap meal for 6 children. One of those 'Back to the Basics' recipes. No measuring is really required. This is at its Absolute BEST with fresh green beans, and beautiful squeaky new potatoes(with the skins left on). Of course this can be made with canned or frozen green beans, or canned potatoes. Easily made for 1 or 2 or for potlucks.

Provided by lets.eat

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb green beans, ends removed and broken into bite size pieces
1 lb new potato, scrubbed, skins left on and quartered
1 medium onion, sliced into thin strips
1/2 teaspoon thyme (optional)
milk
salt and pepper

Steps:

  • In a large saucepan add green beans, potatoes, onion and thyme if desired. Add enough water to cover and bring to a boil. Reduce heat and simmer until vegetables are tender add just enough milk to turn it milky, heat until milk warms. Do not boil. Serve in bowls GENEROUSLY sprinkled with salt and pepper.

Nutrition Facts : Calories 134.2, Fat 0.3, SaturatedFat 0.1, Sodium 14.5, Carbohydrate 30.7, Fiber 6.8, Sugar 3.7, Protein 4.6

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From yummly.com


MIXED BEAN AND POTATO SOUP – S&W BEANS
Directions. In Dutch oven, heat oil over medium-high heat. Add sausage, onion, celery and garlic. Cook 5 to 8 minutes or until sausage is browned, stirring frequently. Stir in all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are tender. Remove bay leaf.
From swbeans.com


HAM, BEAN AND POTATO SOUP RECIPE - FOOD NEWS
Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt. Add the chicken stock and bay leaf and bring to a simmer.
From foodnewsnews.com


GREEK LEMONY BEAN AND POTATO SOUP - MONKEY AND ME KITCHEN …
2020-11-27 Instant Pot Instructions. Place the Spice/Herb Ingredients (except the bay leaves) into a small bowl, mix well. Set aside. Add all the Base Ingredients and the Spice/Herb Mix into the Instant Pot. Stir well to combine all the ingredients, tuck in the bay leaves. Set the Instant Pot to Manual Pressure High for 12 to 14 minutes (see notes). When finished, press Cancel, …
From monkeyandmekitchenadventures.com


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