Black Bean Potato Soup

I have had this recipe for a long time.  It takes 1/2 hour from start to finish.  It has the benefit of being low cal, low fat and low sodium.  This provides a large serving each for 2, but can easily be doubled or tripled.  .

1 small potato, peeled and cubed(I left the peel on)
1 medium onion, chopped
1/2 cup finely chopped carrot
2 cups chicken stock(used veggie stock)
1/2 cup cooked black beans
3 or 4 cloves of garlic, smashed and chopped
cayenne pepper to taste
parmisan cheese

Combine potato, onion, carrot, garlic and stock in a 2 quart sauce pan.  Bring to a boil, cover and cook over medium heat for about 5 minutes or until the veggies are tender.

Add the beans when the other veggies are ready.  If you need to, you can add some broth or water.
Heat through and add the cayenne in the last few minutes of cooking. 

Well, that is after hubby cleans up his shop from my kitchen table.  Then we get to eat.