Lots of Veggies Delicious and Robust Soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 2 cups chopped leeks, from 1 large leek, thoroughly cleaned
  • 1 cup diced celery, about1 large stalk
  • 1 large clove garlic, finely chopped
  • 1 cup diced carrots , aboutt 2 good sized carrots
  • 1 cup parsnip, about 2 good sized parsnips, tough core discarded
  • 2 cups zucchini, about 2 medium, diced
  • 4 ounces shiitake mushrooms, stalks removed and discarded (or saved for stock), sliced
  • sea salt and freshly ground black pepper, as desired
  • 1 teaspoon fresh oregano or 1/2 teaspoon dried
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried
  • 2 teaspoons fresh rosemary, chopped or 1/2 teaspoon ground
  • 2 tablespoons fresh dill
  • 1/4 cup parsley stalks
  • 6 cups low sodium vegetable broth
  • 14 ounces low sodium fire roasted tomatoes, diced
  • 1 1/2 cups pinto beans, cooked, if from a can, drained and rinsed
  • 2 teaspoons extra virgin olive oil
  • 1/4 cup Parmesan-style cheese substitute, optional

Preparation

  1. In a large soup pot warm the olive oil over medium heat. Add the onion and leek and saute about 5 minutes, stirring to avoid burning the leek. Add the celery, garlic, carrots, and parsnips and continue to saute an additional 8-10 minutes or until ingredients begin to caramelize. Add the zucchini and shiitake mushrooms and cook 5 minutes more. Season with salt, pepper, and red pepper flakes as desired. Add the herbs, except the dill and parsley stalks. Cook 1-2 minutes.
  2. Combine the dill and parsley stalks into a package wrapped in cheese cloth.
  3. Add the vegetable broth, diced tomatoes and pinto beans. Bring to a boil, lower the heat and simmer , partially covered, for about 30 minutes, or until vegetables are soft. Remove and discard the herbs in the cheese cloth. Taste and adjust seasonings.
  4. In a small skillet, warm the 2 teaspoons of olive oil over medium heat. Add the shiitake mushrooms and sautee until lightly tinged with color. About 5-minutes.
  5. Ladle into serving bowls and top with sauteed shiitake mushrooms and optional cheese substitute if desired. Delicious served with crusty multi-grain gluten free bread

Categories

  • Lunch
  • Soup
  • Plant-Based Protein
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serving Size
1 cup
Serves
12
Calories
139.00
Saturated Fat (g)
1.00
Sodium (mg)
278.00
Total Carbohydrates (g)
21.00
Dietary Fiber (g)
6.00
Protein (g)
9.00