SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP
I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!
Provided by Chris&Kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
- Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.
Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g
HAM, BEAN AND POTATO SOUP
When I was a cook in a restaurant years ago, this was our best-selling soup. One taste and your family will agree it's a winner!
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook until heated through, about 5 minutes longer. Stir in parsley.
Nutrition Facts : Calories 185 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1079mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 13g protein.
SLOW COOKER HAM, GREEN BEAN, AND POTATO SOUP
The perfect marriage of Southern slow-cooked green beans and ham with creamy potato soup! I've been making this soup for 15 years and it's an all-time family favorite!
Provided by Beckiboo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes, chicken broth, green beans, ham, cream of chicken soup, onion, bacon, and pepper in a slow cooker.
- Cook until potatoes are tender, on High for 4 to 5 hours, or on Low for 7 to 8 hours. Add in the cream cheese during the last 30 minutes of cooking; stir until blended.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 24.7 g, Cholesterol 71.6 mg, Fat 24 g, Fiber 3.8 g, Protein 21.2 g, SaturatedFat 11.1 g, Sodium 1543.5 mg, Sugar 2.3 g
RUSSIAN GREEN BEAN AND POTATO SOUP
This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!
Provided by Idealnut
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
- Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.1 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 600.8 mg, Sugar 6 g
BLACK BEAN, SAUSAGE, AND SWEET POTATO SOUP
An unusual blend of flavors create this flavorful soup. Garnish with fresh scallions.
Provided by Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
- In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
- In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
- While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 32.9 g, Cholesterol 10.8 mg, Fat 5.3 g, Fiber 9.3 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 420 mg, Sugar 3 g
VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
BLACK BEAN AND SWEET POTATO SOUP
I love black beans and sweet potatoes... this is a wonderful blend of flavors. I like to cook this in the crockpot but it can also easily be done on the stovetop.
Provided by Good Vibe Goddess
Categories Yam/Sweet Potato
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a skillet and saute onion and garlic in oil until soft.
- Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
- Serve hot with sour cream and lime if desired.
BASQUE POTATO AND GREEN BEAN SOUP WITH GARLIC
Provided by Susan Herrmann Loomis
Categories soups and stews, appetizer
Time 45m
Yield Six servings
Number Of Ingredients 7
Steps:
- Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes.
- While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve.
- When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1037 milligrams, Sugar 3 grams
HUNGARIAN GREEN BEAN AND POTATO SOUP
A Crescent Dragonwagon recipe, a delicious sweet and sour soup, don't omit a thing, as all the flavors meld into an incredible dish. Cutting the beans into very thin diagonal slices is important; if you have a food processor, stand them up in the feed tube and use the slicing disk. Make sure your paprika is fresh for best flavor. For a much richer version, use up to a cup of creme fraiche or sour cream instead of the Yogurt. Creme fraiche will not require the cornstarch mixture as a stabilizer. I like to add a bit of Spanish smoked paprika, but it isn't necessary. A full-flavored stock is essential. I streamline her directions when I make this by sauteeing the onion, celery, and garlic in the soup pot, then adding the other ingredients and cooking it. I see no reason to clean two pans if I can clean just one!
Provided by zeldaz51
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Spray a large soup pot with cooking spray, put in it the beans, potatoes, stock, vinegar, honey, caraway seeds, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, until the vegetables are tender, 30 to 35 minutes.
- Meanwhile, melt the butter in a ten-inch skillet. Add the onion and saute until soft, about 4 minutes. Add the celery, saute another 2 to 3 minutes. Lower the heat slightly, and sprinkle the vegetables with the paprika. Let the mixture cook a minute, stirring constantly. Scrape the sauteed vegetables into the soup pot. Add a little soup liquid to the skillet and deglaze it, then scrape the pan contents into the soup pot. Remove the soup pot from the heat.
- When ready to serve, have the soup good and hot. Dissolve the cornstarch in the water and mix it to make a smooth paste, using your fingers if necessary. Stir this paste into the yogurt. Whisk a ladle of the hot bean stock into the yogurt-cornstarch mixture. Turn down the heat under the soup as low as possible, and stir the cornstarch-stabilized yogurt into the very hot soup.Using a wooden spoon, stir gently until the soup has thickened slightly, about 5 minutes. Taste and adjust seasonings (including honey and vinegar), if necessary, and to be sure there is no raw cornstarch taste. Serve hot with a rustic bread.
Nutrition Facts : Calories 313.9, Fat 8.3, SaturatedFat 4, Cholesterol 21.4, Sodium 416.1, Carbohydrate 50.6, Fiber 5.6, Sugar 18.2, Protein 11.3
CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP
Categories Bean Leafy Green Potato Sauté Vegetarian High Fiber Spinach Chickpea Spring Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
KALE, WHITE BEAN, AND SWEET POTATO SOUP
For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place beans in a large bowl, and cover with water. Let soak overnight, and drain.
- Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside.
- Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
- Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
- Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes.
- Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve.
Nutrition Facts : Calories 472 g, Fat 4 g, Fiber 5 g, Protein 17 g, Sodium 726 g
POTATO AND WHITE BEAN PUTTANESCA SOUP
Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it's a great trick to have up your sleeve whenever you are looking to thicken soups or stews.
Provided by Hetty McKinnon
Categories dinner, lunch, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.
- Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.
- Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.
- Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.
- As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.
- Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.
- To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.
CROCKPOT GREEN BEAN AND POTATO SOUP
This is a soup that we usually had at Christmas. It was pretty much a staple on the menu since I was a kid and I have kept it on the menu for my family all of these years. However, we like it any time the weather is cool and we want something to warm our insides.
Provided by Jeanne Benavidez
Categories Other Soups
Time 8h20m
Number Of Ingredients 8
Steps:
- 1. Spray the Crockpot with cooking spray.
- 2. Layer sliced potatoes, sliced onion, green beans and bacon, sprinkling with salt and pepper as you go.
- 3. In a medium bowl, add soup and water and whisk until smooth. Pour over mixture in crockpot.
- 4. Dot with butter, about 3 tablespoon total.
- 5. Cover and cook on low for 6 to 8 hours or until potatoes are tender..
- 6. Taste and adjust seasonings.
- 7. VARIATIONS: Replace the green beans and bacon with , 2 cans whole kernel corn, drained and 2 cups cubed ham; or 2 cans sweet peas, drained and a dozen or so pearl onions instead of the large chopped onion.
GREEN BEAN AND POTATO SOUP
When my DH and I were first married I made this for him. He thought this was the most VILE tasting stuff he had ever had, and I was to NEVER make it again!. I was so suprised our marriage wasn't annuled. As you can see-I did make it again (nearly 20 years later), but only so I can enjoy it, and post it here. My DH smirked at me and did some eye rolling when he saw me preparing this, and knew that I wouldn't dare pack it in his thermos. As a child I grew up on a farm-every animal imaginable, 17 acres or so of blueberries(child labor), and of course a huge vegetable garden(more child labor). My mother being the thrifty sort thought this up and we had this frequently. Cheap meal for 6 children. One of those 'Back to the Basics' recipes. No measuring is really required. This is at its Absolute BEST with fresh green beans, and beautiful squeaky new potatoes(with the skins left on). Of course this can be made with canned or frozen green beans, or canned potatoes. Easily made for 1 or 2 or for potlucks.
Provided by lets.eat
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan add green beans, potatoes, onion and thyme if desired. Add enough water to cover and bring to a boil. Reduce heat and simmer until vegetables are tender add just enough milk to turn it milky, heat until milk warms. Do not boil. Serve in bowls GENEROUSLY sprinkled with salt and pepper.
Nutrition Facts : Calories 134.2, Fat 0.3, SaturatedFat 0.1, Sodium 14.5, Carbohydrate 30.7, Fiber 6.8, Sugar 3.7, Protein 4.6
SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP
This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, appetizer, main course
Time 8h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
- Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.
HAM, BEAN, AND POTATO SOUP
There's nothing more satisfying than home cookin', and there's nothing more home cookin' than a thick, hearty soup on a fall or winter's day. This is a very basic, traditional soup using a ham bone and the trimmings from a baked ham, pre-sliced or not. If you bake your own hams but have been throwing out the bone, you're missing out on something very special!
Provided by Steve A
Time 11h
Yield 8
Number Of Ingredients 13
Steps:
- Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Strain and rinse beans. Transfer to a large stockpot with ham bone, ham, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
- Reduce heat and simmer for 2 hours. Add potatoes and carrots, and continue to simmer until tender, about 20 minutes. Season with salt if necessary and remove ham bone to serve.
Nutrition Facts : Calories 425.1 calories, Carbohydrate 56.5 g, Cholesterol 31.8 mg, Fat 11.4 g, Fiber 15 g, Protein 25.6 g, SaturatedFat 4 g, Sodium 956.3 mg, Sugar 5.7 g
KALE, BEAN, POTATO AND SAUSAGE SOUP
Provided by Florence Fabricant
Categories soups and stews
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Slice the sausage into rounds about 1/2-inch thick. Heat two tablespoons of the oil in a heavy 3- to 4-quart saucepan, add the sausage and saute over medium heat until the sausage is just beginning to brown. Remove the sausages from the pan, draining well.
- Add the onion to the pan and saute over low heat until it is soft but not brown. Stir in the garlic. Add the potatoes and six cups of water. Bring to a boil and simmer about 15 minutes, until the potatoes are tender.
- Drain the potatoes, leaving the cooking liquid in the saucepan, and roughly mash them. Stir the mashed potatoes back into the liquid. Season with salt and pepper.
- Add the kale, sausage, beans and 2 tablespoons olive oil to the soup. Bring to a boil and simmer until the kale has wilted, 6 to 8 minutes. Check seasonings and serve
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 3 grams, TransFat 0 grams
KALE, SWEET POTATO AND WHITE BEAN SOUP
Make and share this Kale, Sweet Potato and White Bean Soup recipe from Food.com.
Provided by Lelandra
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.
WHITE BEAN, POTATO, AND ARUGULA SOUP
Steps:
- For soup:
- Place Great Northern beans in large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add 2 bay leaves and bring to boil. Reduce heat to medium-low. Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.
- Heat 3 tablespoons olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add 6 cups chicken st0ock and boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing, thinning with additional chicken stock if necessary.)
- For parmesan oil:
- Blend 2/3 cup grated Parmesan cheese and 1/4 cup olive oil in processor until smooth. (Parmesan oil an be prepared 1 day ahead. Cover oil and refrigerate.)
- Stir 2 bunches arugula into soup. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper; sauté until golden. Add to soup and simmer 5 minutes. Stir Parmesan oil into soup. Season soup to taste with salt and pepper.
POTATO, MUSHROOM, AND BLACK BEAN SOUP
Simple, healthy soup with no necessary extra salt, sugar, oils, or processed food or what not. I had the idea for the recipe while reading Dr. Neil Fuhrman's book 'Eat to Live,' where he suggested making your own tomato paste with tomatoes, garlic, and onions; I figured that'd make an excellent soup base! It also goes wonderfully with fresh biscuits.
Provided by My Beloved's
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Puree tomatoes in a food processor.
- Pour pureed tomatoes into a large pot and place over medium heat. Stir onion, garlic, basil, chives, orange zest, and lemon zest into the tomatoes; cook at a simmer until slightly frothy, 7 to 10 minutes.
- Stir potatoes, mushrooms, black beans, and salt into the tomato mixture; continue simmering until the potatoes are tender, at least 30 minutes.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 24.8 g, Fat 0.5 g, Fiber 6.7 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 768.7 mg, Sugar 4.6 g
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