Curried Potato and Red Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 cup vegetable broth, Kitchen Basics 3 cup sliced carrots, raw 3 cup canned mushroom pieces, (2 cans, rinsed and drained)3.5 cup red kidney beans (2 cans, rinsed and drained)40 oz raw potato, diced2 tsp curry powder 1 tsp garam masala (Indian spice mix)
- Put all ingredients in a soup pot and bring to a boil over medium-high heat.
- Decrease the heat to medium-low, cover and simmer until the vegetables are tender, about 45 minutes.
- Set aside 3 cups of the soup mixture, mash and return to the soup.
Stir well and serve.
Serving Size:�makes 8 two-cup servings
- Decrease the heat to medium-low, cover and simmer until the vegetables are tender, about 45 minutes.
- Set aside 3 cups of the soup mixture, mash and return to the soup.
Stir well and serve.
Serving Size:�makes 8 two-cup servings
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 916.0 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 27.3 g
- Protein: 9.0 g