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    Hearty Vegetarian Bean & Mushroom Soup

    This hearty vegetarian (vegan!) bean soup is delicious, super easy, and while not quick, doesn't take too much preparation (just time for the beans to cook). I would imagine you could even prepare this in a crock pot as well!


    2 cups of dried beans (I use Bob’s Red Mill “13 Bean” which contains navy, black, red, pinto, baby limas, large limas, garbanzo, great northern, kidney, black-eyed, yellow split, and green split peas, and lentils. But, any dried bulk beans will do; the more variety, the better!)


    6 – 8 cups of water (depends how hearty you’d like your soup – I used six in the photo shown)


    2 cubes of salted vegetable bouillon


    1 Tbsp extra virgin olive oil


    6 pearl onions


    5oz shitake mushrooms


    1 – 6oz can of tomato paste (I actually used just shy of the 6 ounces in this recipe – probably about 5)


    First, prepare the beans. If you’re really good at meal planning, you’ll rinse & set the beans in a bowl of water overnight.  Or, if you’re like me, you’ll rinse the beans, then set them on high to boil in 4 cups of water for 5 minutes, then turn off the heat, cover & let sit for 1 hour. :)


    After the hour (or whenever you're ready to prepare your soup after overnight soaking), peel your garlic, chop your onions, and add along with the other 2 – 4 cups of water, oilve oil, and bouillon cubes to the pot. Set back on high until boiling, then cover, and turn down to low to simmer for approximately 2 ½ – 3 hours. Stir occasionally while breathing in the delicious aroma that will fill your house & have everyone asking, "Is dinner ready yet?!?". Add the tomato paste & simmer for another ½ hour. Chop the mushrooms and add in the last 10 minutes of cooking.



    I served this with onion rye bread. Enjoy!


    Posted: Jan 02 2011, 21:47 by kelly | Comments (6) RSS comment feed |
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    Courtney United States said:

    CourtneySounds yummy, easy to make and looks delish! Can't wait to make it!

    # January 02 2011, 23:51

    Jamie United States said:

    JamieWe had it tonight!  It was yummy.  We didn't have vegetable bouillon, but since we weren't worried about it being vegetarian we used some homemade chicken stock instead.  It was really good.  We also doubled the recipe (because I love to cook extra for freezer and leftovers), and it worked out just fine.

    # January 23 2011, 07:24

    kelly @kellynaturally United States said:

    kelly @kellynaturally@Jamie - I'm so glad it turned out well for you! Yum!

    # January 24 2011, 10:28

    KellyNaturally.com said:

    trackbackVegan Lentil Vegetable Soup

    Vegan Lentil Vegetable Soup

    # October 13 2012, 15:34

    wordpress developers India said:

    wordpress developersmouth watering,surely i try this.thanks for sharing such a yummy recipe with us.:)

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    # March 19 2014, 17:02

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