Fall Favorite – Green Beans and Potato Soup
This rich and tasty soup is perfect to warm you up on cold fall/winter days.
Green Beans and Potato Soup
6 cups low sodium vegetable broth
1 lb green beans, ends removed and broken into bite size pieces
4 medium potatoes, cubed
2 medium carrots, chopped
1 tablespoon tomato sauce
1 tablespoon sour cream
1/4 cup milk
1 teaspoon olive oil
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 teaspoon dry parsley flakes
1 tablespoon Mrs. Dash Original Blend
Salt and pepper to taste
Clean, cut and wash veggies. In a large stock pot saute carrots in olive oil over low heat for a few minutes. Add in green beans and saute all together for about 10 minutes over low heat or until carrots and green beans start to soften a bit.
Add in vegetable broth, mix everything well and turn the heat to medium. Cook another 10 to 15 minutes and when the broth boils add in potatoes, tomato sauce. Mix and reduce heat to medium.
Let cook for 20 minutes stirring occasionally. When veggies are all soft add in seasonings, sour cream and milk. Simmer over low heat for a few minutes, than turn off the heat and let soup sit on the stove covered for additional 10 to 15 minutes before serving.
Ladle soup into bowls and serve with bread or on its own.