Recipe
Soup, Chili & Stew
Potato Bean Soup
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 5g
- Sodium: 820mg
- Total Carbohydrates: 32g
- Protein: 9g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 15%
0%
Iron 8%
0%
Calcium 4%