sour-cream-vegetable-soup

Sour Cream Vegetable Soup

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 40 m
Fran Willis
Recipe by  Fran Willis

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  1. 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.
  2. 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.

Share It

Reviews (2)

Rate This Recipe
SPRINCE27557
4

SPRINCE27557

Was good. Added chicken broth instead of water and used 2 cans of corn and 3 cans of tomatos instead of 1

MSKRISTA
4

MSKRISTA

I tried this soup as suggested. I would change the water to an equal amount of chicken broth instead if I ever make it again. It needs lots of salt and pepper.

More Reviews

Similar Recipes

Colene's Easy Tomato Vegetable Soup
(35)

Colene's Easy Tomato Vegetable Soup

Garlic Vegetable Soup
(24)

Garlic Vegetable Soup

Sixteen Bean Sour Cream Soup
(14)

Sixteen Bean Sour Cream Soup

Cream of Artichoke Soup I
(17)

Cream of Artichoke Soup I

Dixie Stomp Cream of Vegetable Soup
(12)

Dixie Stomp Cream of Vegetable Soup

Vegetable Cheesy Soup
(12)

Vegetable Cheesy Soup

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 312 cal
  • 16%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 47.8 g
  • 15%
  • Protein
  • 9.8 g
  • 20%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream of Artichoke Soup I

>

next recipe:

Dixie Stomp Cream of Vegetable Soup