March 24, 2018
Main Dish, Soups/Stews, Beans,
Black Beans, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Canned Tomatoes, Make it from scratch more
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"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."
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 10-15 minutes.
Stir in beans, tomatoes, and seasoning.
Simmer about 15 minutes until heated through and flavors have blended.
Serve topped with sour cream, if desired.
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