Portabella Mushroom Bean Soup
Ingredients
- 3 tbsp olive oil, divided
- 3 chopped small or medium onion or two large onions
- 3 cloves garlic (minced)
- 2 medium tomatoes ( chopped in small pieces )
- 2 cups back beans, cooked in pressure cooker or 2 can can substitute with pinto beans
- 2 potabella mushrooms
- 2 carrots ( chopped ) or 3-5 baby carrots
- spices pepper, thyme, rosemary, celery salt ( per taste )
Instructions
- In a deep pot add 2 tablespoons of olive oil and over medium heat cook the onions and the carrots for 15 min or until light brawn
- In another pot over medium heat in 1 table spoon of olive oil cook the mushroom with the garlic. Simmer for 15 min.
- Combine the onions, the mushrooms, the beans and add the spices.
- Add 4 or 5 cups of water and bring to boil. Once when the soup is boiling decrease the heat to low to medium and cook for another to 30 min.
Wild Rice Mushroom Soup
Perfectly Delicious Wild Rice Mushroom Soup, Low in Calories, High in Nutrients
Equipment
- Pressure Cooker
- Or Stove Top
Ingredients
- 4-5 baby carrots, chopped
- 2 stalks celery, chopped
- 1 onion
- 8 oz fresh mushrooms, sliced thin
- 5 vegetable broth or water
- 1 cup wild rice, cooked cook in pressure cooker for 25 min prior to use or boil for 35-40 min in water prior to staring the soup
- 3 cloves garlic
- 1/4 teaspoon thyme
- 1/3 teaspoon salt
- black pepper per taste
For The Stovetop
- 3 tbs butter or olive
- 3 tbs flour
- 1 cup milk
Instructions
Instant Pot
- Put all ingredients except flour, fat and milk in the instant pot, cook under pressure for 45 min. Release steam using the valve on top. On a stovetop melt the butter or pour the oil on saucepan over low heat. Whisk the flour, add the milk little by little making thick sauce. Mix the creamy sauce into the soup when removed from the instant pot.
Stovtop
- When the soup is done, melt the butter or pour the oil on saucepan over low heat. Whisk the flour, add the milk little by little making thick sauce. Mix the creamy sauce into the soup.
Cauliflower Soup
Ingredients
- 1 head cauliflower ( cup-up in small pieces )
- 1 Leak ( washed up and cut-up in small pieces ) size of a blueberry
- 1 chopped small or medium onion
- 3 or 4 baby carrots, chopped
- 1 stick celery, chopped
- 2 cloves garlic (minced)
- 1/2 cup Basmati rice or Wild rice
- 1 teaspoon rosemary, black, pepper oregano ( per taste )
- 2 tbsp olive oil
Instructions
- Preheat the over to 350 F, bake the cauliflower for 10 to 15 min or until lightly golden brawn with 1 table spoon of oil
- In a large pot pour the rest of the oil and summer for 10 – 15 min.
- Add 7 cups of water and bring to boil, add the rice and bring to boil
- In the meantime the cauliflower should be done, add the it to the soup and boil for another 20 min
- If you like thicker consistency soups add 2 tbsp of while flour ( mix the flour to 1/3 cup of water until homogeneous solution ) and add to soup. Boil for another 5 min.
Spinach and Bean Super Nutritious Soup
Equipment
- Pressure Cooker ( optional )
Ingredients
- 2 cups cooked beans
- 1 chopped small or medium onion
- 1/2 cup chopped celery 1 medium piece
- 1 cup diced tomatoes (from the can) or 2 medium fresh tomatoes
- 2 cloves garlic (minced)
- 1 leak (cut into small or medium pieces or 1 cup spinach)
- 3 tbsp olive oil
- 2 tbsp all purpose flower
- 1 tbsp paprika
- pinch salt to taste
Instructions
- There is three ways to prepare the beans:1) cook in a quick pot / pressure cooker. If you have a quick pressure cooker, soak the beans overnight (6-8 hours) and cook in under pressure for 3 min or per instructions of your quick pot. 2) boil dry beans until soft, discard the water you used for boiling. 3) just use 2 cups of cooked beans.
- Fill a large pot with water, add ingredients except for (the oil, the spinach, flower and paprika). Boil for 45 to 60 min until all vegetables are well-cooked, cook over medium to low heat.
- Add the oil and the spinach, boil for another 15 min over medium heat.
- In a ½ cup of water add the flower and the paprika, mix well until you have a homogeneous mixture. Pour into the boiling soup, boil for another 15 min over medium to low heat.