Potato, corn and bean soup from Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (page 84) by Del Sroufe

  • corn on the cob
  • thyme
  • green beans
  • vegetable stock
  • dried navy beans
  • yellow onions
  • red potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JChef on January 05, 2021

    I substituted black beans for the green beans and sweet potato for the red potato. I added barley and cut back on the amount of liquid so it was a thick stew. It was delicious.

  • shamby on October 21, 2017

    This is the first recipe I've tried from FOK, and it was really delicious. I have to confess that I used some chicken broth and bean broth with ham, so it wasn't truly vegan. But I think it would be just as good with pure vegetable broth. I topped it with a bit of fresh purple ruffles basil.

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