Potato and Black Bean Soup

Name: Potato and Black Bean Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 serving(s)
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)

(3)

Recipe by TishT

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.

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

In a large saucepan, combine broth, mushrooms, onion, carrots, and potatoes.
Cook over medium high heat until mixture comes to a boil.
Reduce heat to medium, cover, and cook, stirring occasionally until potatoes are just tender; about 10-12 minutes.
Stir in beans, tomatoes, cilantro, and seasoning.
Cook, stirring occasionally, until heated through.
Serve topped with sour cream, if desired.

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