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Sour Cream Vegetable Soup

  • Prep

    20 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 40 m
Fran Willis

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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Reviews

SPRINCE27557
4

SPRINCE27557

7/24/2005

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

11/16/2004

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.

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