Potato, Mushroom, and Black Bean Soup

Simple, healthy soup with no necessary extra salt, sugar, oils, or processed food or what not. I had the idea for the recipe while reading Dr. Neil Fuhrman’s book ‘Eat to Live,’ where he suggested making your own tomato paste with tomatoes, garlic, and onions; I figured that’d make an excellent soup base! It also goes wonderfully with fresh biscuits.

Step: 1

Puree tomatoes in a food processor.

Step: 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.

Step: 3

Stir potatoes, mushrooms, black beans, and salt into the tomato mixture; continue simmering until the potatoes are tender, at least 30 minutes.

Per Serving: 121 calories; protein 5.8g; carbohydrates 24.8g; fat 0.5g; sodium 768.7mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.