ADDING SOUR CREAM TO SOUP RECIPES

SOUR CREAM VEGETABLE SOUP RECIPE | ALLRECIPES

Sour Cream Vegetable Soup Recipe | Allrecipes image

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.

Provided by Fran Willis

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

Yield 10 servings

Number Of Ingredients 8

Ingredients

1 pound dried baby lima beans
4?½ cups water
salt and pepper to taste
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can peeled and diced tomatoes
8 large potatoes, peeled and cubed
3 cups shredded cabbage
1 (16 ounce) container sour cream

Steps:

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.

Nutrition Facts : Calories 311.6 calories, CarbohydrateContent 47.8 g, CholesterolContent 20 mg, FatContent 10.2 g, FiberContent 8 g, ProteinContent 9.8 g, SaturatedFatContent 6.1 g, SodiumContent 271 mg, SugarContent 5.4 g

SOUR CREAM POTATO SOUP RECIPE: HOW TO MAKE IT

Sour Cream Potato Soup Recipe: How to Make It image

This special soup is a true family favorite. I received the recipe from my sister and then passed it on to my daughters. It's perfect served with leftover ham.

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 cups water
2 chicken bouillon cubes
3 cups cubed peeled potatoes
1/2 cup chopped onion
1/2 cup thinly sliced celery
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups milk, divided
2 tablespoons all-purpose flour
1 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped chives

Steps:

In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving.

Nutrition Facts : Calories 220 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 740mg sodium, CarbohydrateContent 25g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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