A thick, flavorful blend of potatoes and beans! I invented this recipe with ingredients I managed to scrounge on a winter's night several years ago. It has become a cold weather staple. I always serve it with bread and plenty of hot sauce. My cat, Bela, goes nuts when I make this!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.

    Advertisement
  • Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick.

  • Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.

Note

European soldier beans are a long, white heirloom bean. Any type of white bean may be substituted.

Nutrition Facts

424 calories; 11.9 g protein; 66.2 g carbohydrates; 30.5 mg cholesterol; 557.1 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2009
Thick and rich and delicious! I made a couple of alterations - a leek instead of an onion fresh celery instead of celery flakes and veggie brats seasoned with a little liquid smoke in place of the bacon bits. This is a great flexible recipe and one I'll be making often. Read More
(17)
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/20/2009
Thick and rich and delicious! I made a couple of alterations - a leek instead of an onion fresh celery instead of celery flakes and veggie brats seasoned with a little liquid smoke in place of the bacon bits. This is a great flexible recipe and one I'll be making often. Read More
(17)
Rating: 5 stars
01/20/2009
Thick and rich and delicious! I made a couple of alterations - a leek instead of an onion fresh celery instead of celery flakes and veggie brats seasoned with a little liquid smoke in place of the bacon bits. This is a great flexible recipe and one I'll be making often. Read More
(17)
Rating: 4 stars
04/03/2009
Really yummy and filling! I left out the bacon bits and celery salt because I didn't have any but it still had a lot of flavor. I also subbed Earth Balance for the butter to make it vegan. Thanks! Read More
(16)
Advertisement
Rating: 4 stars
04/22/2007
My boyfriend & I absolutely loved this! I don't eat beans so I left those out of the recipe but everything still turned out well. I've tried plenty of potato soups stews chowders but none have a good flavor until this one. I believe this will be a staple in our house. Read More
(16)
Rating: 5 stars
05/31/2007
Delicious! A real stick to your ribs chowder. Read More
(10)
Rating: 4 stars
01/06/2011
Really enjoyed this recipe. Only variation I made was to add additional vegetables & had alder smoked salt as I don't use bacon bits. House smells wonderful with the aromas!:) Thanks for this recipe. Read More
(6)
Advertisement
Rating: 5 stars
03/08/2015
I won't use red skin potatoes so subbed one of the potatoes with a carrot for color. I had no butter so only used the flour to thicken the soup. I would never have thought to use cloves in a bean soup so found that interesting! Read More
(3)