Bean, Potato and Red Pepper Soup

-3 cups canned navy beans(or any white bean of your choice, i like kidney); drained and rinsed
-8 cups low-fat, low sodium chicken stock (or faf free or organic)
- 4 large potatoes, peeled and cubed
- 1 bay leaf
-2 Tbsp Olive Oil
- 2 cups diced onion
-2 cups diced celery
- 2 cups diced carrots
- 3 large garlic cloves, minced
-2 red bell peppers, seeded and diced
- 6 cups crushed tomatoes, with liquid (or diced for chunkier soup)
-salt and pepper to taste

you can substitute whatever you like for beans and chicken broth and tomatoes i did.

1. In large soup kettle, bring stock to a boil. Add beans, potatoes and bay leaf. Simmer until tender, about 30 minutes.

2. In large skillet, heat olive oil. Add onion, celery, carrots, and garlic. Sautee until soft. Add to soup.

3. Stir in red peppers and tomatoes and simmer for another 15 minutes.

4. Using hand blender, puree soup until smooth. Or just eat chunky soup.

5. Season with salt and pepper.

Makes 6 1-cup servings



Number of Servings: 6

Recipe submitted by SparkPeople user JKGIRL08.