Cold winter nights demand comfort food, and this hearty potato bean soup delivers. This quick and easy soup is a great way to add healthy carbs and protein to your nutrition regimen without introducing a lot of fat. I make a big pot of this and it lasts a few days, so when we get home from a long day of work and working out, dinner is ready to go! I love the addition of Tofurky Italian Sausage, but it’s still great without it.
1 medium onion, diced
4 stalks celery, diced
2 cloves garlic, minced
3 lbs new potatoes, cut into bite-sized cubes
4 cups vegetable broth
4 cups water
2 cans white beans (cannellini, navy, great northern)
1 package Tofurky Italian Sausage, diced (optional)
salt and pepper to taste
In a large stock pot over medium-high heat, sauté onion 3-4 minutes or until soft. Add celery and garlic and cook for an additional 3-4 minutes.
Add potatoes, broth, and enough water to cover potatoes, and cook until potatoes are soft, about 15-20 minutes.
Add beans, sausage, salt and pepper, and cook for 5-10 minutes.
Transfer about 1/3 of the soup to blender and blend until smooth and creamy, then add it back into the soup. You can also use an immersion blender to accomplish this, just be sure to leave some of the potatoes intact.
Per serving: 423 calories (50 from fat), 5.5g total fat, 0.8g saturated fat, 0mg cholesterol, 487mg sodium, 56g total carbohydrate (16.4g dietary fiber, 4.5g sugar), 29.9g protein, 3% vitamin A, 39% vitamin C, 20% calcium, 51% Iron
- Good Points: High in dietary fiber, protein, Vitamin C, Iron, manganese, and potassium