Appetizers / Soups / Salads

Bean, Potato and Red Pepper Soup is for Lunch.

Bean, Potato and Red Pepper Soup takes 20 minutes to prepare.

Bean, Potato and Red Pepper Soup takes 55 minutes to cook.

Bean, Potato and Red Pepper Soup makes 6 servings.

The ingredients for Bean, Potato and Red Pepper Soup are:

-3 cups canned navy beans(or any white bean of your choice, i like kidney); drained and rinsed
-8 cups low-fat, low sodium chicken stock (or faf free or organic)
- 4 large potatoes, peeled and cubed
- 1 bay leaf
-2 Tbsp Olive Oil
- 2 cups diced onion
-2 cups diced celery
- 2 cups diced carrots
- 3 large garlic cloves, minced
-2 red bell peppers, seeded and diced
- 6 cups crushed tomatoes, with liquid (or diced for chunkier soup)
-salt and pepper to taste

you can substitute whatever you like for beans and chicken broth and tomatoes i did.

Here is how you make Bean, Potato and Red Pepper Soup:

1. In large soup kettle, bring stock to a boil. Add beans, potatoes and bay leaf. Simmer until tender, about 30 minutes. 2. In large skillet, heat olive oil. Add onion, celery, carrots, and garlic. Sautee until soft. Add to soup. 3. Stir in red peppers and tomatoes and simmer for another 15 minutes. 4. Using hand blender, puree soup until smooth. Or just eat chunky soup. 5. Season with salt and pepper. Makes 6 1-cup servings Number of Servings: 6Recipe submitted by SparkPeople user JKGIRL08.

The nutritional information for Bean, Potato and Red Pepper Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 329.0

• Total Fat: 6.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,109.1 mg
• Total Carbs: 60.7 g
• Dietary Fiber: 19.6 g
• Protein: 11.5 g

The dietary needs meet for Bean, Potato and Red Pepper Soup is Vegetarian