Navy Bean and Mushroom Soup

Name: Navy Bean and Mushroom Soup
Yield: Makes 8 cups (2 l)
Ingredients: 1 teaspoon (5 ml) dried savory; 1 teaspoon (5 ml) dried marjoram; 2 tablespoons (30 ml) tamari; Freshly ground black pepper; 1 teaspoon (5 ml) ground turmeric; 2 cups (500 ml) sliced mushrooms; ½ teaspoon (2 ml) salt; 3 cups (750 ml) bean liquid, vegetable broth, or water; ½ cup (125 ml) water or vegetable broth; 1 carrot, diced; 3 cloves garlic, crushed; 3 cups (750 ml) cooked or canned navy beans, drained (reserve liquid) and rinsed; 2 onions, chopped; 1 teaspoon (5 ml) dried thyme

Preparation info

Makes
8 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Use different kinds of mushrooms to vary this delectable, creamy soup. Dried mushrooms soaked in water or vegetable broth can replace all or part of the fresh mushrooms.

Ingredients

½ cup (125 ml) water or vegetable broth
2 cups (500

Gluten-free
Vegan
Soup

Method

Put the water, mushrooms, onions, carrot, and garlic in a large soup pot and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and cook for 10 minutes.

Put 1½ cups (375 ml) of the beans and 1½ cups (375 ml) of the bean liquid in a blender and process until smooth. Pour into the soup pot. Add the remaining 1½ cups (375 ml) of the beans, the remaining 1½ cups