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White Bean Potato Soup

What you need: 

5 medium russet potatoes, diced
2 medium onions, diced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 medium carrots sliced thinly
3 15 oz cans white beans
1 15 oz can garbanzo beans
1/2 cup freshly cut parsley
1 quart vegetable stock
3 cloves garlic

What you do: 

This is easy, very filling, tastes wonderful, and my husband will actually eat it!
Combine olive oil, potatoes, onions and garlic in a large stew pot. Cook on medium heat till potatoes start cooking a bit, and throw in a few splashes of veggie stock, along with the carrots. Toss in the parsley and white beans, and use a potato masher to smash up some of the white beans to help thicken the soup. Then add the garbanzo beans, veggie stock, salt, and pepper, and bring to a boil, and voila!
Source of recipe: I improvised this as an attempt at a hearty, tasty meal for vegans and non-vegans alike, and everyone loved it. Served with beer bread, it makes an excellent fall/winter meal.

Preparation Time: 
20 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

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