Mmm. I love soup. Am I the only person that likes soup in the summer? Maybe. Either way, I figured that we’re starting to get into fall-ish time and figured I could start posting fall foods. I have already begun researching halloween costumes, fall decoration ideas and any kind of recipe that is made with pumpkin. I LOVE the fall! I googled it online and found out that the official start date of fall this year is September 22nd. May the fall festivities begin!
This soup is a wonderful way to welcome fall. I love potatoes in my soup and the beans really add another great texture to the mix. Another thing that I really like about this recipe is that there aren’t a million ingredients like some soups tend to have. It’s pretty simple. The second thing I love is the cost of making this soup. For the amount of soup that it makes, it really doesn’t cost much because the bulk of the soup is potatoes.
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 3 lbs russet potatoes, chopped into bite-size pieces
- 4 cups vegetable broth
- 3 cups water
- 2 cans navy beans
- ¾ tsp dried parsley
- salt and pepper to taste
- In a large pot, cook the chopped onion for 5 minutes or until it starts to become clear.
- Add in the celery and garlic and cook for another 3 minutes.
- Add your chopped potatoes, vegetable broth and water, and bring it to a boil. Place a lid on top with it tilted so some steam can escape. Let it cook at a low boil for 15 minutes or until the potatoes are cooked through.
- Add your beans and parsley and let it cook for another 5 minutes to warm the beans.
- Let it cool, salt and pepper each individual bowl and serve.