There’s nothing like a comforting soup to make to carry you through the cool months of Fall and fill ya up! If soups were a food group it would be my #2 food group after oatmeal of course. This soup can be made to fit your taste buds anyway you please, feel free to make it your own. But I wanted to share this with you as me and my Mother, and others I’ve shared this recipe with have enjoyed it so much.
3-4 small red potatoes
1 can (if using a can of beans don’t pour out liquid or rinse) or 15 ounces of great northern beans
1/2 of green bell pepper
1 small yellow onion
3-4 garlic cloves
1 tsp of each Fresh rosemary and thyme
1 Tbsp of earth balance butter or avocado oil
2 stalks of celery, chopped
6 Portobello Mushrooms, sliced
4 cups veggie broth or water
1. Over low medium heat using avocado oil or vegan butter sauté onions, garlic, and chopped green bell pepper.
2. Sauté until softened.
3. Add celery and mushrooms sauté for an additional 5 minutes.
4. Add beans, broth or water, and herbs.
5. Add the following spices- cumin, dash of cayenne, turmeric, black pepper, 2 Tbsp nutritional yeast, onion granulated, garlic granulated, dash of smoked paprika. Add sea salt to desired taste at the end. Bring to a boil, lower heat, and cover for 40 minutes until everything is soft enough to purée or soft enough for you to enjoy without purée.