"Sqwertz" > wrote in message
...
> Ken > wrote:
>
>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>> generally follow the recipe on the bag. I was just wondering what it
>> would taste like if I added a cubed potato or two? Anyone ever tried
>> this? For some reason, the idea just occured to me and sounds like it
>> might work.
>
> Too much starch and no texture contrast. Add some ham or bacon
> trimmings instead.
>
> -sw

Really?


--
Old Scoundrel

(AKA Dimitri)


* Exported from MasterCook Mac *

Potato-Bean Soup

Recipe By : BH&G
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, vegetarian* Soups and stews*

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sliced celery
2 medium carrots -- shredded
1 clove garlic -- minced
2 teaspoons margarine -- melted
4 cups chicken broth -- OR water
3 medium potatoes, peeled and cup up -- about 3 cups
2 tablespoons snipped fresh dill -- OR 2tsp dired
1 15-oz can cannellini or great northern beans -- drained
- - - - -
1/3 cup low-cal sour cream -- OR lowfat yogurt
1 tablespoon all-purpose flour
1/8 teaspoon pepper

In a large saucepan, cook and stir celery, carrots, and garlic in hot
margarine over medium heat for 4 minutes or till tender.
Carefully stir in broth, potatoes, and dill.
Heat to boiling; reduce heat.
Simmer, covered, for 20-25 minutes or till potatoes are tender.
With the back of a spoon, lightly mash about half of the poatoes in the
broth.
Add the drained beans to the potato mixture.

In a small bowl, stir together sour cream or yogurt, flour, pepper, and
salt, if desired; stir into potatoe mixture.
Cook and stir till thickeneed and bubbly.
Cook and stir 1 minute more.

Makes 4-6 main-dish servings.

curried potato, spinach and garbanzo bean soup
Bon Appétit | March 2000


recipe
reviews (44)
my notes
Basmati-rice pilaf studded with peas and carrots is ideal on the side with
this mild curried soup. Have chutney, yogurt and warm pita bread as
additional accompaniments. Slice fresh bananas atop papaya or mango sorbet
for a refreshing dessert.
Servings: Makes 2 servings; can be doubled.
subscribe to Bon Appétit


Ingredients
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes
1 14 1/2-ounce can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup (packed) baby spinach leaves (about 1 1/2 ounces)


Preparation
Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to
paste.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté
until beginning to brown, about 6 minutes. Add curry powder; stir 10
seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole
garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to
medium-low and simmer uncovered until potatoes are tender, about 18 minutes.
Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and
pepper.



Vegetable Potato Bean Soup
Serves 10
1 lb. dried black beans (or any beans you prefer)
8 cups water
1/2 cup dry red wine
2 tsp. dried basil
1 1/2 tsp. salt
1 tsp. dried marjoram
1/4 tsp. pepper
2 cups onion, chopped
2 cups red potatoes, chopped
1 cup celery, chopped
1 cup carrot, sliced
6 garlic cloves, minced
1 12 oz can stewed tomatoes

Sort and wash beans. Place beans into a bowl and cover with water about 2
inches above beans and leave overnight.

Place beans without the water into a crock pot dish. Now add 8 cups water
and all the other ingredients. Cover and place on low temperature. Simmer 2
1/2 hours or until vegetables are tender. Place soup into bowls and serve.
November 01, 2005



Tuscan White Bean and Potato Soup
(Serves 4)

2 tbsp. olive oil
1 medium onion
5 garlic cloves
1 large potato
1 can (14-15 oz.) white cannellini beans
1/2 tsp. dried rosemary, chopped or crushed
5 cups (40 oz.) chicken stock
1 tsp. sea salt
Fresh cracked black pepper
2 tbsp. butter

Heat olive oil in soup pot over medium heat. Chop onions and garlic, saute
in olive oil for 6 minutes until soft. Cube potato and add to pot. Add
beans, stock, rosemary, salt, pepper. Bring to a boil. Reduce heat, cover,
and let simmer for 20 minutes. Add butter and stir in until melted. Blend
soup mixture in blender in small batches, transferring soup to serving
tureen when finished.

----

This is amazingly easy and surprisingly flavorful for how little work and
how few ingredients are involved. Start to finish the entire soup should
take no longer than 45 minutes, with ample time to prepare a salad or other
dish on the side.

As with most soups, high quality chicken stock will enhance the final
mixture.

Be careful when blending hot soup. Hot liquids are surprisingly active in
the blender. I would highly recommend not filling the blender more than 1/3
to 1/2 maximum capacity at a time, manually pulsing the blades carefully
until the larger chunks have been pureed.