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Creamy Vegan Mushroom Bean Soup

 

Creamy Vegan Mushroom Bean Soup recipe
39

Yield

8

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

3 tablespoons margarine
1 cup onions
chopped
2 medium potatoes
peeled, diced
2 large celery stalks
diced
*
2 each garlic cloves
minced
6 cups water
2 each vegetable stock cubes
*
½ teaspoon prepared mustard
¼ cup white wine
dry, optional
*
12 ounces mushrooms
white, sliced
6 ounces mushrooms, shiitake
fresh
2 cups navy beans
cooked
black pepper
to taste
*
¼ cup parsley leaves
fresh, minced

Directions

Heat 2 tablespoons margarine in a soup pot.

Add onions and sauté over moderate heat until golden.

Add next 5 ingredients and bring to a boil. Add seasonings and wine; cover and simmer over moderate heat for 15 minutes.

Add half the sliced white mushrooms and simmer 10 minutes.

Remove soup from heat and let stand for a few minutes.

Wipe shiitake, remove and discard stems, slice caps.

Heat remaining margarine in skillet, sauté remaining white mushrooms and shiitakes, covered, for 10 minutes.

Add beans to soup and purée in batches.

Return to soup pot and stir in the sautéed mushrooms.

Grind in pepper. Before serving, simmer for 10 minutes.

Adjust consistency if too thick. Sprinkle each serving with minced parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 16825% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 366mg 15%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 20%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 14%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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