Potato Soup with Pink and Green Beans Recipe

Name: Potato Soup with Pink and Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 4 medium potatoes, scrubbed and diced; One 28-ounce can salt-free diced or stewed tomatoes; 1/4 cup dry white wine; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon salt-free seasoning (see page 4 for brands); One 16-ounce can pink beans, drained and rinsed; 2 cups frozen cut green beans, thawed; 2 tablespoons minced fresh dill; 1/4 cup chopped fresh parsley; Salt and freshly ground pepper to taste

Servings: persons

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
4 medium potatoes, scrubbed and diced
One 28-ounce can salt-free diced or stewed tomatoes
1/4 cup dry white wine
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt-free seasoning (see page 4 for brands)
One 16-ounce can pink beans, drained and rinsed
2 cups frozen cut green beans, thawed
2 tablespoons minced fresh dill
1/4 cup chopped fresh parsley
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the onion and saute over medium-low heat until translucent.
3
Add the garlic and continue to saute until both are golden.
4
Add the potatoes with just enough water to cover, followed by the tomatoes (if using stewed tomatoes, chop them before adding), wine, and spices.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently for 20 minutes.
7
Stir in the pink beans and green beans.
8
Cover and simmer gently for 15 to 20 minutes longer.
9
Stir in the dill and parsley, then season with salt and pepper.
10
Serve at once, or if time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
11
Per serving:
12
Calories: 212
13
Total fat: 3g
14
Protein: 9g
15
Fiber: 9g
16
Carbohydrate: 41g
17
Cholesterol: 0mg
18
Sodium: 168mg

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, finely chopped, 2 cloves garlic, minced, 4 medium potatoes, scrubbed and diced, and more.

Yes, Potato Soup with Pink and Green Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Soup with Pink and Green Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions