Name: Spicy Creamy Potato and Navy Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 medium carrots, diced; 3-4 celery stalks, diced; ½ onion, diced; 4 medium potatos, diced; 2 15 oz cans navy beans (or 2 cups ); 6-7 cups chicken broth ( vegetable broth or water); 1 cup heavy cream (or half & half ); 1-2 chipotle pepper in adobo; 1½ teaspoons black pepper; 2 teaspoons paprika; 2 teaspoons salt

Description

Here is a quick and easy soup that can be made to a great weeknight dinner. I love the use of navy beans because they have a creamy texture.

Ingredients

Units Scale

3–4 medium carrots, diced
3–4 celery stalks, diced
1/2 onion, diced
4 medium potatos, diced
2 15 oz cans navy beans (or 2 cups )
6–7 cups chicken broth ( vegetable broth or water)
1 cup heavy cream (or half & half )
1–2 chipotle pepper in adobo
1 1/2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons salt

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Instructions

In a big pot with a little oil sauté carrots, celery, and onion for 3-5 mins, until onion is translucent.
Add your broth or water, bring to a boil.
Once it comes to a boil add potatoes and navy beans, then bring down to a simmer.
In a blender add heavy cream or half & half, chipotle pepper, black pepper, paprika, and salt. Blend until well combined, then add to soup.
Let simmer for about 30-40 mins until potatoes are cooked through.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American