POTATO AND BLACK BEAN SOUP

Potato and Black Bean Soup image

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.

Provided by TishT

Categories Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

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)

Steps:

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.

Nutrition Facts : Calories 150.5, Fat 0.5, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 31.3, Fiber 6.8, Sugar 3, Protein 6.8

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