Bean and Potato Soup

Makes:
6 servings

Ingredients:

• 2 teaspoons garlic, minced
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 4 cups vegetable stock plus 4 tablespoons
• 3 tomatoes, chopped
• 6 large mushrooms, sliced
• 1 potato, diced
• 1 cup white beans, cooked
• 1 cup corn kernels
• 4 dashes of hot sauce
• 1 teaspoon black pepper

Directions:

• Saut?the garlic, onion, and celery in 4 tablespoons of vegetable stock for 3-5 minutes over medium heat. Add the tomatoes, mushrooms, and 4 cups of vegetable stock. Continue to cook for 10-12 minutes.
• Add the remaining ingredients and cook for 10 additional minutes.
• Taste and adjust seasoning if necessary.

Nutritional Information:

• Serving size: 1 cup
• Calories: 190
• Fat: 1.5 g
• Cholesterol: 0 mg
• Protein: 4 g
• Carbs: 40 g
• Fiber: 3.5 g
• Sodium: 110