Potato Bean Soup
300kcal
Ingredients
- 1 onion (small)
- 2 celery stalks (2 to 3)
- 1 potato (large, new)
- 1 mushroom bouillon (cube)
- 4 cupwater
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon Pepper (coarsely ground)
- 1 can navy beans (19 oz)
- pinch sea salt
Method
- Finely chop and saute, in 2 tbsp olive oil: the onion, celery and potato.
- Add the bouillon, water, herbs and salt and pepper.
- Simmer until potatoes are soft.
- Add the navy beans, including the liquid.
- Remove two cups of soup, puree in a blender and return to the pot.
- Simmer an additional 20 minutes.