“This is what I use when I want to keep dinner light, but it's perfect for kids like my daughter, who is willing to eat hardly any vegetables!”
READY IN:
35mins
SERVES:
4
YIELD:
4 bowls of soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice onion and cube the potato, then saute them in oil over medium heat.
  2. Once they have softened (about 4 minutes if you keep them covered, stirring occasionally) add the defrosted beans and vegetable stock (chicken stock can be used instead, if necessary) then simmer for 15-20 minutes, until beans are soft.
  3. Turn off heat and pour into a food processor or blender, and puree. Stir in the the sour cream, then transfer back to the pot.
  4. Heat the pureed soup another few minutes without boiling it, then serve! Add salt and pepper to taste.

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