Creole Black Bean & Potato Soup

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6-8
Servings

15m
Prep Time

40m
Cook Time

55m
Ready In

Recipe: #29257

March 24, 2018

Categories: 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

recipe by:
g102621

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recipe by:
g102621

"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 recipe yields 6-8 servings

Metric US

I've Tried It

Ingredients

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6 cups vegetable broth (or chicken broth)
2 cans (4 ounce) mushrooms, drained
2 carrots, shredded (large carrots)
1 1/2 pounds potatoes (4 medium, cut into 1 inch cubes)

2 cans (15 ounce) black beans (rinsed and drained)
2 cans (14 1/2 ounce) diced tomatoes (fire-roasted tomatoes, undrained)
1 teaspoon Creole seasoning (more to taste, I use Zatarain's)
Sour cream or Greek yogurt for garnish, if desired

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 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 & Variations

No special items needed.

Tags : Main Dish Soups/Stews