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Recipe submitted by IMansMom, 04/12/09

White Bean Potato Soup

Ingredients (use vegan versions):

    5 medium russet potatoes, diced
    2 medium onions, diced
    2 tablespoons olive oil
    1 teaspoon salt
    1 teaspoon pepper
    2 medium carrots sliced thinly
    3 15 oz cans white beans
    1 15 oz can garbanzo beans
    1/2 cup freshly cut parsley
    1 quart vegetable stock
    3 cloves garlic

Directions:

This is easy, very filling, tastes wonderful, and my husband will actually eat it!

Combine olive oil, potatoes, onions and garlic in a large stew pot.  Cook on medium heat till potatoes start cooking a bit, and throw in a few splashes of veggie stock, along with the carrots.  Toss in the parsley and white beans, and use a potato masher to smash up some of the white beans to help thicken the soup.  Then add the garbanzo beans, veggie stock, salt, and pepper, and bring to a boil, and voila!

Source of recipe: I improvised this as an attempt at a hearty, tasty meal for vegans and non-vegans alike, and everyone loved it.  Served with beer bread, it makes an excellent fall/winter meal.

Makes: 8 hearty portions, Preparation time: 20 minutes, Cooking time: 40 minutes