Chunky Potato and White Bean Soup
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Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 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
Directions
  1. In a large pot, cook the chopped onion for 5 minutes or until it starts to become clear.
  2. Add in the celery and garlic and cook for another 3 minutes.
  3. 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.
  4. Add your beans and parsley and let it cook for another 5 minutes to warm the beans.
  5. Let it cool, salt and pepper each individual bowl and serve.
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/chunky-potato-and-white-bean-soup/