Soup, Chili & Stew
Potato Bean Soup
Servings and Ingredients
|¼ lbs. Hy-Vee sweet smoked bacon, diced|
|1 c. diced yellow onion|
|2 russet potatoes, peeled and diced|
|1 (15 oz) can Hy-Vee kidney beans, rinsed and drained|
|1 (15 oz) can Hy-Vee pinto beans, rinsed and drained|
|1 (15 oz) can Hy-Vee black beans, rinsed and drained|
|1 (14.5 oz) can Hy-Vee diced tomatoes|
|1 (32 oz) container Hy-Vee chicken broth|
|1 tsp. Hy-Vee Italian seasoning|
|Hy-Vee salt and Hy-Vee pepper, to taste|
- Cook bacon until crisp in a Dutch oven or large saucepan over medium heat. Drain bacon on a paper-towel lined plate and reserve for optional garnish. Drain off all but 1 tablespoon bacon fat.
- Over medium heat, sauté onion in bacon fat until translucent, about 5 minutes. Stir in potatoes, beans, tomatoes, chicken broth and Italian seasoning.
- Bring to a boil. Cover and simmer 30 minutes.
- Season with salt and pepper and if desired, serve with bacon garnish.
180 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 5g
- Sodium: 820mg
- Total Carbohydrates: 32g
- Protein: 9g
Vitamin A 4%
Vitamin C 15%