Sour Cream Vegetable Soup
"This is a great soup that just gets better overnight, and is a family favorite. Cook time can be shortened by using a pressure cooker to cook the beans. Canned beans just do not give the best flavor, so I would not recommend them. Each person adds the amount of sour cream to their bowl that suits their own taste. It is wonderful served with a crusty bread."
Added to shopping list. Go to shopping list.
Ingredients2 h 40 m servings 312 cals
Original recipe yields 10 servings
- Wash and pick through beans. Place them in a large pot with the water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 1 1/2 to 2 hours, until just tender.
- Stir in undrained corn and tomatoes, potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes. At the table, stir sour cream to taste into individual servings.
Per Serving: 312 calories; 10.2 g fat; 47.8 g carbohydrates; 9.8 g protein; 20 mg cholesterol; 271 mg sodium. Full nutrition
ReviewsRead all reviews 2
I tried this soup as suggested. I would change the water to an equal amount of chicken broth instead if I ever make it again. It needs lots of salt and pepper.