Pea, Bean & Potato Soup
Yield
10 servingsPrep
10 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
soup beans
dried |
* |
| ½ | pound |
black beans
|
|
| 4 | large |
potatoes
|
|
| 4 | tablespoons |
vegetable oil
|
|
| 4 | tablespoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | cup |
shallots
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
soup beans
dried |
* |
| 226.8 | g |
black beans
|
|
| 4 | large |
potatoes
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 6E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 118 | ml |
shallots
chopped |
*
|
Directions
Wash, soak and cook the dried peas as indicated on the package.
Retain the cooking water.
Cook the potatoes and save the cooking water.
Measure the reserved cooking waters to 8 cups, add fresh water if necessary.
Pour into a soup pot. Crush the peas and beans with the potatoes and add to the liquid, with the remaining ingredients.
Simmer slowly for 1 hour.
