Potato Mushroom And Black Bean Soup Recipes

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POTATO AND BLACK BEAN SOUP

This is a recipe I found in a book called Better than Peanut Butter & Jelly, (A vegetarian book for kids meals). Make it vegan by leaving out the sour cream or yogurt.

Provided by TishT

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9



Potato and Black Bean Soup image

Steps:

  • 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 10-12 minutes.
  • Stir in beans, tomatoes, cilantro, and seasoning.
  • Cook, stirring occasionally, until heated through.
  • Serve topped with sour cream, if desired.

Nutrition Facts : Calories 150.5, Fat 0.5, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 31.3, Fiber 6.8, Sugar 3, Protein 6.8

6 cups vegetable broth, canned or made from bouillon cubes
10 -12 medium mushrooms, quartered
1/2 cup shredded carrot
4 medium potatoes, cut into 1 inch cubes
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can whole tomatoes, cut up
1 tablespoon fresh cilantro, chopped
1/2 teaspoon cajun seasoning
1/2 low-fat sour cream (optional) or 1/2 yogurt (optional)

BLACK BEAN AND SWEET POTATO SOUP

I love black beans and sweet potatoes... this is a wonderful blend of flavors. I like to cook this in the crockpot but it can also easily be done on the stovetop.

Provided by Good Vibe Goddess

Categories     Yam/Sweet Potato

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 14



Black Bean and Sweet Potato Soup image

Steps:

  • Heat oil in a skillet and saute onion and garlic in oil until soft.
  • Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
  • Serve hot with sour cream and lime if desired.

2 teaspoons oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 (14 ounce) cans black beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
2 sweet potatoes, peeled and chopped
1 cup corn kernel
sour cream (optional)
lime wedge (optional)

BLACK BEAN POTATO AU GRATIN

The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. -Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Side Dishes

Time 8h25m

Yield 6 servings.

Number Of Ingredients 12



Black Bean Potato au Gratin image

Steps:

  • In a large bowl, combine the beans, soup, red pepper, peas, onion, celery, garlic, thyme and pepper. Spoon half of mixture into a greased 3- or 4-qt. slow cooker. Layer with half the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender.

Nutrition Facts : Calories 340 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 1178mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 10g fiber), Protein 15g protein.

2 cans (15 ounces each) black beans, rinsed and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium sweet red pepper, chopped
1 cup frozen peas
1 cup chopped sweet onion
1 celery rib, thinly sliced
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon coarsely ground pepper
1-1/2 pounds medium red potatoes, cut into 1/4-inch slices
1 teaspoon salt
1 cup shredded cheddar cheese

MUSHROOM, LENTIL, AND POTATO SOUP

Delicious, easy, vegan meal. Great for a cold day!

Provided by mina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h10m

Yield 2

Number Of Ingredients 13



Mushroom, Lentil, and Potato Soup image

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 46.1 g, Fat 14.4 g, Fiber 17.2 g, Protein 15.8 g, SaturatedFat 2 g, Sodium 607.9 mg, Sugar 3.3 g

2 tablespoons olive oil
1 small onion, chopped
4 large fresh mushrooms, chopped
1 Yukon Gold potato, diced
½ cup dry brown lentils
1 clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel greens
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground turmeric, or to taste
3 cups water

POTATO SOUP WITH BEANS

Winter winds can blow strong here on the Jersey shore. But this rich soup featuring potatoes, beans and sour cream is sure to warm your body and soul!-Christine Ecker, Linwood, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10



Potato Soup With Beans image

Steps:

  • In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender., With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).

Nutrition Facts : Calories 225 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 834mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.

2 medium carrots, shredded
1 tablespoon butter
4 cups chicken or vegetable broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons dill weed
1 can (15-1/2 ounces) great northern beans, rinsed and drained
4-1/2 teaspoons all-purpose flour
3/4 cup sour cream
Pepper to taste

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