Roasted Potato and Bean Chowder


The season is changing and it’s the time of year when everyone is starting to get the sniffles. I decided to make this soup that is both warm and hearty to help me get over a cold. Its really simple, so even a sick girl like me could make it in a flash.

I am pairing this soup with my new collaboration with Apple Juice Kid “We gonna take it.”


Roasted Potato and Bean Chowder

  • Two medium potatoes
  • Jalapeno pepper
  • 2 stalks of celery
  • 1 medium onion
  • 4 cloves of garlic
  • 1/2 carrot
  •  2 cans of white beans

preheat the oven to 350 degrees

Chop the Potatoes into larger chunks abd slice the pepper in half (removing seeds for less spice) drizzle with olive oil and place in the heated oven for 20 minutes. After 20 minutes remove the peppers and roast the potatoes for another 20 minutes or until soft.

Chop the celery, onion, garlic and carrot and cook over medium heat with a tablespoon of olive oil for 5 minutes.

Add one half of the onion mix,  1 & 1/2 cup veggie broth, 1 can of beans (with liquid) and potatoes to a blender or food processor. Blend until smooth. Add peppers and blend for another minute.

Add blended potato mixture back in the pot with the remaining onion mix. Add 1 cup of veggie broth, second can of beans  plus 1 teaspoon of cayenne and 1 teaspoon of black pepper. Simmer over medium low heat for 10 minutes and serve and enjoy!

Easy Peasy!




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