MUSHROOM BEAN BARLEY SOUP
Here's a hearty soup that is delicious and chock-full of vegetables. I like to eat it with a chunk of crusty bread smothered in butter.-Constance Sullivan, Oceanside, California
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer. , Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding liquid. Add beans and remaining ingredients to slow cooker. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts :
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.
Provided by My Beloved's
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Puree tomatoes in a food processor.
- 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.
- Stir potatoes, mushrooms, black beans, and salt into the tomato mixture; continue simmering until the potatoes are tender, at least 30 minutes.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 24.8 g, Fat 0.5 g, Fiber 6.7 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 768.7 mg, Sugar 4.6 g
WHITE BEAN MUSHROOM SPINACH SOUP
Beans thicken this vegan white bean mushroom spinach soup giving it an almost creamy consistency while fresh rosemary and garlic make it fragrant and full of flavor.
Provided by Paige Adams
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, heat 1 tablespoon olive oil. Sauté the onions until they become soft and translucent, about 3-4 minutes.
- Add the mushrooms and continue cooking for 5 minutes letting the mushrooms start to brown. Stir in the garlic and sauté for a few minutes until the mushrooms are caramelized and fragrant.
- Stir in the rosemary, salt, pepper, red pepper flakes, beans, broth and water. Bring the mixture to a boil.
- Reduce the heat and simmer the soup until it thickens slightly, about 15 minutes. Add the spinach. Once the leaves have wilted, taste the soup and season with salt and pepper as needed.
- Divide the soup into bowls and top with minced chives.
EASY 30-MINUTE MUSHROOM VEGETABLE SOUP
Healthy, light yet satisfying, and full of rich savory flavor!! An Asian-inspired twist on vegetable soup that you'll LOVE!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 16
Steps:
- To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
- Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
- Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
- Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
- Remove bay leaves and serve immediately.
Nutrition Facts : Calories 103 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1236 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
WILD MUSHROOM AND NAVY BEAN SOUP
Make and share this Wild Mushroom and Navy Bean Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a big soup pot, melt butter over medium heat.
- Add in mushrooms, garlic, green onions, and salt; saute until mushrooms have released their liquid and are browned, about 10 minutes.
- Sprinkle with flour and saute for 2 minutes.
- Gradually whisk in stock and wine.
- Add in beans and bring to a boil, stirring often.
- Decrease heat and simmer for about 20 minutes to blend the flavors.
- Stir in cream, cayenne, and salt/black pepper to taste; reheat over medium heat until steaming, stirring often.
- Ladle into heated bowls and garnish with chives.
Nutrition Facts : Calories 465, Fat 24.2, SaturatedFat 14.5, Cholesterol 74.7, Sodium 1426, Carbohydrate 43.6, Fiber 15.6, Sugar 3.4, Protein 18.8
CREAMY MUSHROOM SOUP WITH LITTLE WHITE BEANS
This is a great healthy soup recipe that can easily be vegan - just use veggie broth and skip the dairy! You can use plain old button mushrooms but I really enjoyed this with oyster and baby portobello mushrooms. I also chose sherry and evaporated milk and it turned out great. This is a modified version of a recipe that I got from our health region's magazine. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the mushrooms. Slice half of them and finely chop the other half.
- In a large pot, heat olive oil over medium-high heat. Add mushrooms, onion and garlic. Stirring frequently, saute until the moisture evaporates and the mushrooms begin to turn golden, about 10 minutes.
- Add the sherry and cook until it evaporates. Add the flour and cook, stirring, for 1 minute. Add the stock and beans and bring to a simmer. Reduce the heat to low and cook for about 15 minutes.
- Turn the heat off and stir in milk or cream. Salt and pepper to taste.
Nutrition Facts : Calories 240.1, Fat 4.9, SaturatedFat 0.9, Cholesterol 0.4, Sodium 1019.6, Carbohydrate 29.5, Fiber 8.7, Sugar 6.5, Protein 11.7
MUSHROOM AND BLACK BEAN SOUP
Simple, hearty, and fast weeknight dinner... and yeah, that good. Served with a bit of rice, sour cream, fresh herbs and veggies, and a touch of chipotles in adobo. This is a heart and belly warming meal for any wet or cold days!
Provided by Ian Wickman
Time 25m
Number Of Ingredients 15
Steps:
- Slice your mushrooms. Dice your onions, bell peppers, and garlic, etc.
- Heat a medium sized pot/pan over medium heat. Add olive oil and swirl to coat.
- Add mushrooms to pan and sauté for 3 - 4 minutes, should be starting to release their delicious liquids.
- Add onion and garlic, and sauté another 2 - 3 minutes (careful not to burn the garlic!)
- Toss in red and green pepper and sauté 1 - 2 minutes.
- Pour in stock, cumin and salt. Bring to a boil and reduce to simmer. Let simmer a couple minutes then add the black beans and let simmer a couple more minutes (about 5 - 6 minutes total).
- Taste and adjust seasonings as necessary.
- Scoop about a 1/2 cup of rice to each bowl, ladle delicious soup over top, add a dollop of sour cream, sprinkle with the fresh cilantro and peppers, squeeze a bit of lime over top, and (optionally) your chipotles in adobo! Enjoy!
SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP
Provided by Sunny Anderson
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
- Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
- Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.
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BEAN MUSHROOM SOUP - IFOODREAL.COM
From ifoodreal.com
5/5 (12)Total Time 48 minsCategory Soup And StewCalories 226 per serving
- In the meanwhile, preheat medium skillet on low - medium heat and add 1 tbsp olive oil. Add onion and sauté for 2 minutes, stirring occasionally. Add carrots, celery and garlic; sauté for a few more minutes, stirring occasionally. Add cream of mushroom soup, stir and cook for another minute. Transfer to a pot with boiling water.
- Return skillet to high heat, add mushrooms and cook until golden brown, stirring occasionally. Transfer to a pot along with beans, salt, pepper and bay leaves. Cover and cook for 30 minutes.
- Slow Cooker: Follow steps above and add all ingredients to a large slow cooker. Cover and cook on Low for 6-8 hours or on High for 4 hours.
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4.8/5 (17)Total Time 40 minsCategory SoupCalories 177 per serving
- In a large pot or stock pot, add coconut oil and allow it to melt. Add diced onions and allow to cook 4 minutes
- Move onion to the side of the pan after cooking 4 minutes. Add mushrooms and thyme leaves and allow to cook 5 minutes. .
- After 5 minutes, stir in onions and add pinch of salt. You will notice there is starting to be a lot of water in the pot, this is good.
CREAMY ROASTED MUSHROOM AND CANNELLINI BEAN SOUP - ANDREA ...
From andreasrecipes.com
Reviews 5Category SoupCuisine AmericanTotal Time 1 hr 20 mins
- Soak the dried porcini mushrooms in the boiling water until soft, about 20 minutes. Strain the mushrooms, reserving the liquid. Finely chop the porcinis and set aside.
- Toss the the baby portabella mushrooms with 3 tablespoons of the olive oil and a sprinkle of kosher salt and black pepper. Arrange on the prepared baking sheet and place the rosemary and thyme sprigs on top of the mushrooms. Roast until the mushrooms begin to release their liquid, then drain off the liquid and combine with the porcini broth. Return the mushrooms to the oven and continue roasting until brown and tender, about 20 to 30 minutes. Discard the herbs. Chop about 1 cup of the mushroom quarters and set aside.
- Warm the remaining two tablespoons of olive oil and sauté the onions, carrots, and celery until soft. Add the porcinis, quartered baby portabellas, cooked cannellini beans, and mushroom broth. Bring to a boil, then reduce heat and cook covered until the beans are soft, about 20 minutes. Stir in the milk and parsley and allow it to warm. Season with additional kosher salt and freshly ground pepper to taste. Puree in the blender, dividing into batches as necessary.
CREAM OF MUSHROOM SOUP W/ WHITE BEANS - KATIE'S …
From katiesconsciouskitchen.com
4/5 (1)Estimated Reading Time 2 minsServings 4
- Prepare the mushrooms by trimming the stems and shredding or chopping into large slices, strips, or chunks, depending on the type of mushroom.
MUSHROOM LENTIL ADZUKI BEAN SOUP - SOUPADDICT
From soupaddict.com
Ratings 12Calories 210 per servingCategory Soup
- In a small sauce pot, bring 3 cups of water to a gentle boil. Add the pre-soaked adzuki beans, reduce heat to low, cover, and simmer for 30 minutes, while you prepare the soup.
- Heat 1 tablespoon of vegetable stock in a medium (3 to 4 quart) dutch oven or stock pot over medium until until it begins to simmer. Add the onions, leeks, celery, and carrots to the pot and saute until soft. Add the mushrooms, stir, and cover. Cook until the mushrooms have reduced and released their liquids. Uncover, and scootch the mushrooms and vegetables to clear an area. Add the tomato paste, and let it heat for a minute or two (it might darken - that's good). Stir the paste into the mushroom mixture, and add the remaining vegetable stock and lentils.
- If it's been 30 minutes, drain the adzuki beans and transfer them to the soup pot to continue cooking.
VEGAN WHITE BEAN AND MUSHROOM SOUP - SIMPLY QUINOA
From simplyquinoa.com
4.2/5 (20)Total Time 40 minsCategory SoupCalories 197 per serving
- Heat your olive oil in a medium saucepan. Add your garlic and onion and cook until the onions are slightly opaque and beginning to brown. Add your mushrooms. As the mushrooms start to soften, add the spices and the white beans. Season with salt and pepper. (if desired, remove a few mushrooms to use as a garnish)
- Cook for 3 - 5 minutes then add the broth and bring the soup to a boil. Add chili flakes, a bit more salt and pepper if needed, and reduce to a simmer.
- Let the soup simmer for as long as you want. I left it on the stove for about 30 minutes. The longer it's there, the more flavorful it will be!
- When ready to serve, transfer it to a blender and pulse until it's smooth(ish). Garnish with mushrooms (if using), chopped scallions, a drizzle of olive oil and some hemp seeds.
WHITE BEAN AND ROASTED MUSHROOM SOUP - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.5/5 (124)Category Main DishesServings 8Total Time 45 mins
- Arrange mushrooms, garlic and onion separately in single layer on large baking sheet. Drizzle with olive oil, and sprinkle with 1 teaspoon salt, and 1 teaspoon pepper. Toss to coat, keeping mushrooms separate from garlic and onions. Add sage leaves and stems of thyme. Roast in 450-degrees F oven for 10 minutes, toss and roast for additional 15 minutes.
- While vegetables are roasting, add broth, beans, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon fresh thyme leaves to a large stock pot over medium heat and simmer.
- When vegetables are done roasting, let cool slightly. Retrieve 2 cups of the white beans, and 1 cup of broth from the stock pot, add to a blender along with the roasted onions, garlic and herbs. Cover and blend until smooth.
MUSHROOM, KALE AND WHITE BEAN SOUP - THE FLAVOURS OF KITCHEN
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5/5 (4)Category SoupCuisine AmericanTotal Time 35 mins
- Discard garlic and add onion to the same pot. Sauté for 7 minutes. Add mushrooms and cook for 7-10 minutes until all liquid evaporates.
- Add 4 cups of broth, beans, thyme, salt and pepper. Reduce heat to medium low and cook soup for 15 minutes.
BLACK BEAN MUSHROOM SOUP - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
5/5 (3)Category SoupCuisine AmericanTotal Time 22 mins
- Heat oil in a medium soup pot or dutch oven. Add in shallots and cook until fragrant (2 mins). Add carrots, sauté (2mins) then add in mushrooms.
- Season with salt, fresh ground pepper, red pepper flakes and fresh thyme. Stir and continue to sauté (2 mins). Add red wine and cook until reduced.
- Meanwhile pour half of a can of black beans into a food processor or blender and pulse to form a thick bean sauce.
- Add vegetable or beef broth, bean sauce and remaining can of beans into the soup pot and stir. Cover and bring soup to a boil (3-5 mins).
BORLOTTI BEAN AND MUSHROOM SOUP RECIPE | GOOD FOOD
From goodfood.com.au
- Fresh borlotti beans may not always be available. Dried beans can be used but they must be soaked in cold water overnight. Then drain and place in a pot, well covered with water. Bring to the boil and keep simmering until they are tender. Drain again and add to the soup.
- Cut mushrooms into bite-size slices, removing any tough stems, especially from shiitake. Heat 4 tbsp oil in a heavy-based soup pot and gently fry leek, garlic and celery about 2 minutes until soft.
- Raise heat and add mushrooms, stirring as they wilt. Once soft, about 2-3 minutes, add 2 litres water, beans and tomatoes. Bring to the boil, reduce heat to simmer and cook slowly until beans start breaking up - about 2 hours.
- Remove from heat, season with salt and pepper and drizzle remaining oil on top. Serve with bread and a little grated pecorino.
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