Potato, mushroom and black bean soup

    1 hour

    Simple tomato and vegetable bean soup with no extra salt, sugar, processed ingredients or whatever you might find in a tin.

    3 people made this

    Serves: 8 

    • 7 tomatoes, or more to taste
    • 1 sweet onion, chopped
    • 5 cloves garlic, minced
    • 2 tablespoons dried basil
    • 1 tablespoon chives
    • 1 pinch grated orange zest
    • 1 pinch grated lemon zest
    • 2 potatoes, diced, or more to taste
    • 4 crimini mushrooms, or more to taste
    • 350g cooked black beans, or to taste
    • 2 teaspoons salt, or to taste (optional)

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Puree tomatoes in a food processor.
    2. Pour pureed tomatoes into a large pot and place over medium heat. Stir onion, garlic, basil, chives, orange zest and lemon zest into the tomatoes; cook at a simmer until slightly frothy, 7 to 10 minutes.
    3. Stir potatoes, mushrooms, black beans and salt into the tomato mixture; continue simmering until the potatoes are tender, at least 30 minutes.


    You can leave the tomatoes semi-chunky if you prefer them that way for texture.

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