Asian Inspired Mushroom Vegetable Soup

Asian Inspired Mushroom Vegetable Soup
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 70.9
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 63.3 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.4 g

View full nutritional breakdown of Asian Inspired Mushroom Vegetable Soup calories by ingredient
Submitted by:

Introduction

This is a toss together of lots of stuff from the refrigerator. Add the spices and herbs that suit you and your ingredients best. This is a toss together of lots of stuff from the refrigerator. Add the spices and herbs that suit you and your ingredients best.
Number of Servings: 22

Ingredients

    For 11 quarts:

    2 onions, chopped
    5 bell peppers various colors, chopped
    1 serrano chile, finely chopped
    8 garlic cloves, chopped
    4 carrots, chopped
    1 block tofu, cubed
    1-2 cups beans, cooked
    1 kilo (2.2 lb) mushrooms, sliced or chopped
    2" ginger knob, sliced
    2 tbsp olive oil

Tips

For herbs/spices I added 2 tsp of Thai red curry paste, a handful of crushed red pepper, about a tbsp of black pepper, a handful of dried cilantro, a handful of dried basil, 2 bay leaves.


Directions

Use a large pot.
Sauté onion in olive oil and gradually add in the carrots, serrano, bell peppers, garlic. Cook until softened.
Add mushrooms. Cover for a few minutes, stirring periodically.
Add tofu. Add beans. Add ginger.
Add water to cover plus a couple of inches.
Add spices and herbs (see Tips, below).
Bring soup to a boil, then simmer as long as possible.
Just before serving, add several cups of greens (dark lettuce, spinach, kale, chard, etc) and stir to wilt.
Serve hot.

Serving Size: Makes 11 quarts. Each serving is 2 cups.

Number of Servings: 22

Recipe submitted by SparkPeople user TWILAQ1.

Rate This Recipe