Thursday, August 20, 2015

Potato & Bean Soup

Emma brought home some fresh potatoes from her grandparents' house, so I wanted to incorporate those into dinner. The original plan had been black bean soup, but I decided to go with something a little more delicate to highlight the freshness of the potatoes.

Emma thought it was great, but that the beans didn't match. Aaron really loved the beans (which is rare, he is typically pretty lukewarm about beans). I loved it, but I haven't met a bean or a potato I didn't like, so that was easy. :)

It would be cool if food looked as good as it tasted,
but that's not always the case. See above!

1 TBS olive oil
1 medium onion, finely diced
1 cup thinly sliced carrot
1 clove garlic
1 tsp dried dill weed
3 cups potatoes, peeled & diced
3 cups collard greens, sliced
2 un-chicken bouillon cubes
5 cups water
1 can cannellini beans, drained and rinsed

1 TBS flour mixed with 1/2 cup vegan sour cream (cashew cream would work here too, I'm sure)


Warm the olive oil over medium heat, then add in the onion and cook until soft and translucent, about 10 minutes. Add in the carrot and garlic and cook for another 5 minutes, until the carrot is soft. Toss in the dill, potatoes, greens, bouillon and water and cook (covered) for 40 minutes.

Once the potato is at the stage where you could obliterate it with the back of a spoon, take an immersion blender and blend briefly - you want to have a thick and creamy base, but you also want to leave some texture. If you don't have an immersion blender, take 2 cups of the soup and put it in a regular blender until pretty smooth, then return to the pot.

Add in the beans and cook over medium heat for 5 minutes, then add in the flour-cream mix and cook until heated through.

Serve with biscuits!

Makes about 6 cups.

Nutrition is per 1/6 of the recipe:

Calories: 224
Fat: 5.3 g
Carbs: 38 g
Fiber: 5.3 g
Sugars: 3.9
Protein: 7.1 g
Vitamin A: 92%
Vitamin C: 25%
Iron: 8%
Calcium: 7%

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