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I am not a big fan of raw mushrooms, but cooked, they are a hearty meal with a lovely wild taste that a vegetarian rarely finds. They are also high in niacin and potassium. The other attraction to this recipe are the potatoes.
The original recipe for this hearty black bean soup is for slow cookers, but it has been adapted for a stove and soup pot.
This recipe was developed out of much trial and error from a “gluten free” banana bread recipe that my son Jason found. Here, after more than a year of delicious testing, is a recipe I am comfortable presenting for others to attempt.