Potato and Black Bean Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe I found in a book called Better than Peanut Butter & Jelly, (A vegetarian book for kids meals). Make it vegan by leaving out the sour cream or yogurt. Ingredients:
6 cups vegetable broth, canned or made from bouillon cubes |
10 -12 medium mushrooms, quartered |
1/2 cup shredded carrot |
4 medium potatoes, cut into 1 inch cubes |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can whole tomatoes, cut up |
1 tablespoon fresh cilantro, chopped |
1/2 teaspoon cajun seasoning |
1/2 low-fat sour cream (optional) or 1/2 yogurt (optional) |
Directions:
1. In a large saucepan, combine broth, mushrooms, onion, carrots, and potatoes.
2. Cook over medium high heat until mixture comes to a boil.
3. Reduce heat to medium, cover, and cook, stirring occasionally until potatoes are just tender; about 10-12 minutes.
4. Stir in beans, tomatoes, cilantro, and seasoning.
5. Cook, stirring occasionally, until heated through.
6. Serve topped with sour cream, if desired.
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