Potato And Black Bean Soup - cooking recipe

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)

Preparation

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.