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.