Contributed By: didpt
Better Homes and Gardens
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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Meal Type: Entree
Soups & Stews
Ingredients
1 20-oz Pkg refrigerated diced potatoes with onions
1 14-oz Can vegetable broth
1/3 cup All-purpose flour
1 cup Shredded Swiss cheese
3 cups Milk
1 tsp Dried Italian seasoning
1 15-oz Can navy beans, rinsed and drained
Bottled roasted red sweet peppers (optional)
Italian parsley (optional)
8 slices Toasted bread with cheese (optional)
Preparation
In Dutch oven combine potatoes and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer, covered 4 minuted. In bowl toss together flour and cheese. Gradually stir in milk. Add milk mixture and Italian seasoning to potatoes. Cook and stir over medium heat until thickened and bubbly. Stir in beans; cook and stir 1 minute more. Top with roasted pepper and parsley. Serve with toasted bread.
Cook's Notes
Also works in a crock pot.
Nutrition Information
Calories: 494
;
Total Fat: 12 g
;
Saturated Fat: 7 g
;
Carbohydrates: 70 g
;
Protein: 25 g
;
Vitamin A: 16%
;
Vitamin C: 27%
;
Calcium: 50%
;
Sodium: 1344 mg
;
Iron: 19%
;
Fiber: 9 g