Winter Veggie Soup

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf, dried
  • 1 Bell pepper, chopped (about 1 cup, large
  • 4 large cloves Garlic
  • 1 Jalapeno or poblano pepper
  • 1 lb Mushrooms, white
  • 1 Onion, sliced (about 1 cup, medium
  • 1 cup Parsley, fresh
  • 2 large handfuls Spinach
  • 1 19 oz. can White beans

• Canned Goods

  • 4 cups Vegetable stock

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Liquids

  • 2 cups Water

Found on nourishedtheblog.com

Description

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 lb white mushrooms, sliced
• 1 medium onion, sliced (about 1 cup)
• 4 large cloves garlic, minced or grated
• 1 large bell pepper, chopped (about 1 cup)
• 1 jalapeno or poblano pepper, thinly sliced
• 1 19 oz. can white beans, rinsed and drained (white kidney beans or pinto beans)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 cup fresh parsley, chopped
• 2 large handfuls spinach (about 4 cups)
• 4 cups vegetable stock (homemade if you have it)
• 2 cups water
• 1 dried bay leaf

Directions

• In a large soup pot, heat oil over medium heat. Add mushrooms and onions and cook for about 10-15 minutes until the mushrooms are brown and onions have begun to caramelize, stirring occasionally.
• Add garlic, peppers and beans to the pot. Cook, stirring frequency so the garlic doesnt burn, until the garlic becomes fragrant, about a minute. Season with the salt and pepper and cook for another minute.
• Add the parsley and spinach. Cook until the spinach begins to wilt.
• Add the stock, water and bay leaf.
• Let the soup come to a simmer and cook for about 15 minutes or until the peppers and beans are very tender. Season with additional salt and pepper, if needed. Remove and discard the bay leaf.
• Soup will keep in the fridge for 3-5 days if stored in an airtight container.