Bean and Potato Soup
Bean and Potato Soup
Hearty one-pot meal using basic ingredients
Ingredients
- 1/2 yellow squash diced
- 1/2 large carrot (or one medium) diced
- 2 large potatoes diced
- 2 tsps culantro coyote or cilantro chopped
- 1 small sweet onion (like Vidalia) or one small yellow onion diced
- 2 cloves garlic minced
- 4 cups low-sodium vegetable broth or water
- 2 15 oz. cans black beans (kidney–or one of each drained and rinsed
- Salt and pepper to taste
Instructions
- In a large stock pot, combine all ingredients. Bring stock to a boil; then lower heat and simmer for 25 minutes.
- Take 2 cups of soup and blend in a blender or with an immersion blender until combined but still chunky. Add back into soup pot and stir to combine. Add salt and pepper to taste
- Serve hot with rice, corn tortillas, or crusty bread.
Notes
Notes: The region uses a lot of beans, potatoes, and corn. We tend to think of these as starchy carbohydrates, but they are actually very healthy.
This is a very flexible recipe. Feel free to add corn (I did) and additional seasonings like chili powder, cumin, etc. Because you just boil the veggies, this is a no oil dish. This recipe is similar to the Tender Bean, Potato and Onion Stew that is just richer (one cup of liquid) and the addition of sweet peppers.
Also, leaving the peel/skin on the carrots and potatoes adds additional vitamins, minerals, and fiber.
