Potato Mushroom And Black Bean Soup Food

MUSHROOM AND BLACK BEAN SOUP

Mushroom and Black Bean Soup image

Simple, hearty, and fast weeknight dinner... and yeah, that good. Served with a bit of rice, sour cream, fresh herbs and veggies, and a touch of chipotles in adobo. This is a heart and belly warming meal for any wet or cold days!

Provided by Ian Wickman

Time 25m

Number Of Ingredients 15

Ingredients

1/2 lb mushrooms, sliced
2 tsp olive oil
1/4 cup onion, finely diced
2 cloves garlic, chopped
1/2 each red pepper, finely diced ((or a combination of red and green pepper))
1 1/2 cups mushroom stock
1/4 tsp cumin
1/4 tsp salt ((or to taste, depends on how much salt is in your stock and your beans))
2 cups cooked black beans ((a rinsed can of black beans makes this super fast))
2 cups cooked rice
1/2 each red pepper, finely diced ((or a combination of red and green pepper))
1/2 cup cilantro, chopped
1 each lime
1/2 cup sour cream ((Optional but highly recommended!))
1 tbsp chipotles in adobo ((Optional, basically however much you want to add to yours, my daughters abstain but that's their loss!))

Steps:

Slice your mushrooms. Dice your onions, bell peppers, and garlic, etc.
Heat a medium sized pot/pan over medium heat. Add olive oil and swirl to coat.
Add mushrooms to pan and sauté for 3 - 4 minutes, should be starting to release their delicious liquids.
Add onion and garlic, and sauté another 2 - 3 minutes (careful not to burn the garlic!)
Toss in red and green pepper and sauté 1 - 2 minutes.
Pour in stock, cumin and salt. Bring to a boil and reduce to simmer. Let simmer a couple minutes then add the black beans and let simmer a couple more minutes (about 5 - 6 minutes total).
Taste and adjust seasonings as necessary.
Scoop about a 1/2 cup of rice to each bowl, ladle delicious soup over top, add a dollop of sour cream, sprinkle with the fresh cilantro and peppers, squeeze a bit of lime over top, and (optionally) your chipotles in adobo! Enjoy!

POTATO AND BLACK BEAN SOUP

Potato and Black Bean Soup image

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

Ingredients

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)

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

VEGAN BLACK BEAN AND SWEET POTATO SOUP

Vegan Black Bean and Sweet Potato Soup image

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, stemmed, seeded and chopped
1 large carrot, chopped
Kosher salt
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon ground coriander
2 dried bay leaves
2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
Two 15.5-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh parsley
Sherry vinegar, for serving, optional

Steps:

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

MUSHROOM, LENTIL, AND POTATO SOUP

Mushroom, Lentil, and Potato Soup image

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

Ingredients

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

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

BLACK BEAN POTATO AU GRATIN

Black Bean Potato au Gratin image

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

Ingredients

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

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.

BLACK BEAN AND SWEET POTATO SOUP

Black Bean and Sweet Potato Soup image

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

Ingredients

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)

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.

MUSHROOM AND POTATO CHOWDER

Mushroom and Potato Chowder image

My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup chopped onion
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
1/2 cup chopped carrots
1 cup half-and-half cream
1/4 cup grated Parmesan cheese

Steps:

In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.