| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 16 ounces wild mushroom mix, diced small
- 2 frozen sauteed chopped onion cubes
- 1 thick sprig fresh thyme
- Kosher salt and freshly ground black pepper
- 4 mini sweet peppers, small dice
- 1 tablespoon grained Dijon mustard
- 4 cups vegetable stock
- One 15.5-ounce can white beans, rinsed
- 1 cup shredded kale, optional, further chopped
- Lemon wedge, for spritzing
- Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)
Instructions
- In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
- Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
- Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 248 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 13 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 1404 mg |
| Serving Size | 1 of 4 servings |
| Calories | 248 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 13 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 1404 mg |
Reviews
Made for dinner 11/28/23. Modified using real navy beans cooked not canned. Real fresh onion not frozen. Added turkey leftover breast from Thanksgiving. Made very flavorful homemade turkey stock!! Used 6 cups of stock due to expanded beans to about 6 cups and about 3-4 cups cubed turkey. Delicious!! Will make again! Thank you Sunny for inspiring me with your dishes!! You’re one of the best!
Delicious!!! Will make again!!
This soup was delicious. I froze half of it for later.
Would spinach work as well as kale?
Great soup, didn’t use the peppers. Used escarole instead of kale
I loved this recipe, I did use chicken stock and leeks as that’s what I had on hand. I loved the mustard flavor, really brought a funk that was super tasty!
S, it’s called a corner spoon. Very handy. Recipe looks delicious.
Absolutely delicious!! I’ll make this again and again! Truly a surprising flavor.
Made this tonight and my husband said it was very good. Unfortunately I have Covid and have lost my sense of taste and smell. Will definitely make again when I hopefully have it all back.
This was delicious! Warm and filling – perfect for a cool fall day. Thank you Sunny!
Where can I find those half moon shaped wooden spoons Sunny uses during this episode? I’ve seen the cast use them before and cannot find them anywhere.