Wisconsin Three-Bean and Cheddar Soup with Potatoes
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 200 g tinned cannellini beans, drained
- 200 g tinned kidney beans, drained
- 200 g tinned black beans, drained
- 500 g baking potatoes
- 1 onion, diced
- 2 celery stalks, sliced
- 1 carrots, diced
- 600 ml vegetable stock
- 300 ml whole milk
- 150 g grated cheddar cheese
- 1 tsp dijon mustard
- 20 g butter
Nutrition (per serving)
- Calories
- 530 kcal
- Protein
- 26.5 g
- Carbohydrate
- 50.6 g
- of which sugars
- 9.7 g
- Fat
- 21.3 g
- of which saturates
- 12.7 g
- Fibre
- 13.3 g
- Salt
- 3.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pot and cook the onion, celery stalks and carrot for 7 minutes.
- 2
Peel and dice the baking potatoes, add to the pot with the vegetable stock, and simmer for 15 minutes until tender.
- 3
Stir in the cannellini, kidney and black beans and warm through for 3-4 minutes.
- 4
Stir in the whole milk, grated cheddar cheese and dijon mustard until melted and smooth.
- 5
Warm through and serve.
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