Potato and Black Bean Soup

This soup sounded good, looked easy enough, and I thought, you know, a cold day like today needs some yummy soup. Well, I didn’t like it. It was very blah and bland. However, Toby DID like it. He added some Maggi to it (about 2 spoonfuls) and had, get this, THREE bowls full! I used a no-name brand organic (very blah) veggie stock, so maybe that was the problem. I also did not include the cilantro (vomit). I think if I make it again, I will use another stock, add another can of black beans, use diced tomatoes, cut up the mushrooms a little more, and maybe double the Cajun seasoning. I served this with some hot rolls from the oven.

rating: 3

Potato & Black Bean Soup
(“Better than Peanut Butter & Jelly- Quick Vegetarian Meals Your Kids Will Love!” by Marty Mattare and Wendy Muldawer)


6 cups vegetable broth, canned or made from bouillon cubes
10-12 medium-sized mushrooms, quartered
1 medium onion, coarsely chopped
1/2 cup carrots, shredded
4 medium potatoes, cut into 1″ cubes
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) whole tomatoes, cut up
1 tbsp fresh cilantro, chopped
1/2 tsp Cajun seasoning
1/2 cup low-fat sour cream or yogurt (optional)

In a large saucepan, combine broth, mushrooms, onions, 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.

serves 8


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