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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 121 Calories

Ingredients

• 5 cloves garlic, minced
• 2 tablespoons dried basil
• 1 sweet onion, chopped
• 2 teaspoons salt (Optional)
• 1 tablespoon Chives
• 7 tomatoes, or more to taste
• 1 pinch grated orange zest
• 1 pinch grated lemon zest
• 2 potatoes, diced, or more to taste
• 4 crimini mushrooms, or more to taste
• 1 ½ cups cooked black beans, or to taste

Recipe Instructions

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.