Sour Cream Vegetable Soup

Sour Cream Vegetable Soup


"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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2 h 40 m servings 312 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  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.



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

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.