Potato, Mushroom, and Black Bean Soup recipe

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Ingredients

7 tomatoes, or more to taste
1 sweet onion, chopped
5 cloves garlic, minced
2 tablespoons dried basil
1 tablespoon chives
1 pinch grated orange zest
1 pinch grated lemon zest
2 potatoes, diced, or more to taste
4 crimini mushrooms, or more to taste
1 ½ cups cooked black beans, or to taste
2 teaspoons salt

Nutrition Info

120.7 calories
carbohydrate: 24.8 g
cholesterol: : -
fat: 0.5 g
fiber: 6.7 g
protein: 5.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 768.7 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Puree tomatoes in a food processor.

  2. 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.

  3. Stir potatoes, mushrooms, black beans, and salt into the tomato mixture, continue simmering until the potatoes are tender, at least 30 minutes.

Recipe Yield

8 servings

Recipe Note

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.

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