Creole Black Bean & Potato Soup
Recipe: #29257
March 24, 2018
Categories: Beans, Black Beans, Gluten-Free, High Fiber, Kosher Low Cholesterol, Low Fat, No Eggs, Vegetarian, Canned Tomatoes, more
"Most of my black bean soup recipes are flavored with Mexican/Southwestern spices. I enjoy the Creole flavors of this soup - with a little different veggie combination, too."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (549.6 g)
- Calories 367
- Total Fat - 1.4 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 1074.9 mg
- Total Carbohydrate - 72.9 g
- Dietary Fiber - 16.2 g
- Sugars - 9.1 g
- Protein - 18.6 g
- Calcium - 122.9 mg
- Iron - 4.7 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a large saucepan, combine broth, mushrooms, onion, carrots, and potatoes. Cook over medium high heat until mixture comes to a boil.
Step 2
Reduce heat to medium, cover, and cook, stirring occasionally until potatoes are just tender; about 10-15 minutes.
Step 3
Stir in beans, tomatoes, and seasoning.
Step 4
Simmer about 15 minutes until heated through and flavors have blended.
Step 5
Serve topped with sour cream, if desired.
Tips
No special items needed.