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Mixed Vegetables Mushroom Soup

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Mixed Vegetables Mushroom Soup

Friends, we made it to another week! For those of us who are still on a healthy trend, I would like to share my Mixed Vegetables Mushroom Soup with you, which only takes 5 minutes to make on any given night and is made with just a few ingredients.  When we think of mushroom soup we usually think of warm, creamy, crowd pleaser, full of flavor mushroom soup, correct? Not this one, but I promise it is as fulfilling.

 

To be honest, I do not make this soup often in our house. Hubby is the only mushroom lover in the family, so from time to time when he asks for something a quick and easy meal, this soup usually comes to mind.

This Mixed Vegetables Mushroom Soup is delicious and nutritious.

The key ingredients to make this soup are sliced mushrooms, beef broth or vegetable broth, and of course mixed vegetables (frozen vegetables are okay too).

Feel free to have this soup with some toasted garlic bread on the side, or pair with a light salad. Whatever your preference, this soup will not disappoint.

I love making soups or dishes that are done in one pot or between 15 – 30 minutes.

In my opinion, foods that are made between 15 – 30 minutes are usually inexpensive.

Very easy Mixed Vegetables Mushroom Soup recipe that's ready in 15 minutes or less. Perfect for lunch or dinner. Savory Thoughts | #soup #mushroom #vegetables #mixedvegetablesmushroomsoup

To make this soup, simply cover and cook for 15 minutes on medium-low heat. Serve warm and enjoy.

It’s really that easy!

Try the Kale Arugula Salad for pairing options. 

***

Love what you have, and you will have everything you need.

Very easy Mixed Vegetables Mushroom Soup recipe that's ready in 15 minutes or less. Perfect for lunch or dinner. Savory Thoughts | #soup #mushroom #vegetables #mixedvegetablesmushroomsoup
Very easy Mixed Vegetables Mushroom Soup recipe that's ready in 15 minutes or less. Perfect for lunch or dinner. Savory Thoughts | #soup #mushroom #vegetables #mixedvegetablesmushroomsoup
5 from 1 vote
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Mixed Vegetables Mushroom Soup

Delicious and nutritious Mixed Vegetables Mushroom Soup that only takes 15 minutes to make. This soup is full of flavor and will not disappoint.

Course Main Dish
Cuisine American
Keyword Mixed Vegetables, Mushroom Soup, Vegetable Mushroom Soup, Vegetable Soup
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 4 people
Calories 32 kcal

Ingredients

  • 14.5 oz. beef broth
  • ¼ tsp. ground black pepper
  • ½ tsp. fresh rosemary
  • 1 cup sliced mushrooms
  • 1/3 cup frozen mixed vegetables
  • ¼ cup chopped celery
  • 1 tbsp. sliced green onions
  • pinch salt optional

Instructions

  1. In a small saucepan, heat the beef broth and frozen vegetables. Add all of the remaining ingredients. Cover and cook for 15 minutes on medium-low heat. Serve warm and enjoy.

Recipe Notes

Tips and Notes / Most Noteworthy:

  1. It is best to use low-sodium beef or vegetable broth if you plan to add salt.
Nutrition Facts
Mixed Vegetables Mushroom Soup
Amount Per Serving (4 g)
Calories 32 Calories from Fat 6
% Daily Value*
Total Fat 0.7g 1%
Saturated Fat 0.2g 1%
Sodium 377mg 16%
Potassium 193mg 6%
Total Carbohydrates 3.4g 1%
Dietary Fiber 1.1g 4%
Sugars 1.2g
Protein 3.2g 6%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Butternut Squash Soup Recipe

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Healthy Butternut Squash Soup Recipe

Butternut Squash Soup – There’s nothing more comforting than soup. Soup of any kind. Nothing can compare to a warm, comforting, delicious, bowl of soup that just makes you want to cuddle in a blanket on the sofa/couch to watch a good movie.

There are only two soups I often opt-in for when the busy day calls for something quick, easy and delicious; and that’s Tomato Soup Butternut Squash Soup. Today, I am sharing my extremely easy Healthy Butternut Squash Soup that will help ease you into the mood to embrace any weather.

Why Butternut Squash?

Besides the fact that it is out of this world delicious? It is sweet, with a “nutty taste similar to that of a pumpkin.” But what I love about butternut squash the most is that it turns a deep orange color when ripe. It then becomes sweeter and richer. Furthermore, it is very inexpensive. One could pay cents a pound at your local grocery store.

Want something more than soup with Butternut Squash?

Butternut Squash is cooked and or prepared in many ways. You can roast it, grill it, and even stir fry it. The possibilities are endless. It is also a highly nutritious vegetable.

Key ingredients I used to make this delicious Butternut Squash Soup

I went to WalMart and bought my squash from there. We often have a great selection to choose from. In addition, I also picked up the Land O’Lakes Heavy Whipping Cream from there as well. A few aisles over, I picked up the Swanson Natural Goodness Chicken Broth.

In our home, we actually eat various soups throughout the year, even on those hot summer days.

I made it a point to have more soup in the colder days and long nights a couple years ago, versus the bright sunny days in the summer.

Butternut Squash is something we always have in our kitchen, so why not make soup with it? The great thing about this squash is that you can buy it any time of the year.

There are of course various ways to make this soup. However, with just a few ingredients you will be on your way to a happy place of indulgence in no time!

This version of butternut squash soup has a bit of “kick” with a hint of sweetness. Though it is very thick and creamy, it is very easy to make.

This soup is as healthy as it is delicious.

For more soup ideas, check out the Classic Old-Fashioned Tomato Soup recipe

***

Find what you love and do not let it go!

Homemade Butternut Squash Soup Recipe
5 from 7 votes
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Healthy Butternut Squash Soup Recipe

Healthy Butternut Squash Soup with a bit of "kick" and a hint of sweetness. Thick and creamy. Very easy to make recipe.
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 People
Calories 151 kcal

Ingredients

  • 2 lbs. butternut squash
  • 1/2 tsp. onion powder
  • 1 cup chicken broth
  • 1/3 cup heavy cream
  • Salt and pepper to taste
  • 1 cup water
  • 1/4 tsp. cumin
  • 1 tbsp. cooking wine

Instructions

Make Healthy Butternut Squash Soup Recipe

  1. Wash and cook the butternut squash.
  2. Remove the skin. Transfer the cooked squash to the blender. Add water and chicken broth.
  3. Transfer to saucepan. Add the remaining ingredients and season with salt and pepper. Cook on low heat for 15 minutes. Serve warm and enjoy.

Recipe Notes

  1. It is best to cook the squash ahead of time for easy peeling and blending.
  2. You may add a little more water if the soup becomes too thick.
  3. For this recipe, I used kosher salt.
Nutrition Facts
Healthy Butternut Squash Soup Recipe
Amount Per Serving (4 g)
Calories 151 Calories from Fat 39
% Daily Value*
Total Fat 4.3g 7%
Saturated Fat 2.5g 13%
Cholesterol 14mg 5%
Sodium 206mg 9%
Potassium 867mg 25%
Total Carbohydrates 27.4g 9%
Dietary Fiber 4.6g 18%
Sugars 5.3g
Protein 3.7g 7%
Calcium 9%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

The Best Red Beans Gravy

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The Best Red Beans Gravy

Best Red Beans Gravy – Also known as sos pwa rouj. This Red Beans Gravy  is made using red beans, a few spices and is served over or with white rice. A famous, hearty, savory, Haitian gravy that’s cooked to perfection with the aroma onion, garlic, and rosemary. It is the perfect comfort food any time of the year!

This gravy recipe will not disappoint.

Seems like Red Beans Gravy served with white rice is a favorite in my home, it’s one of the few meals that we all eat and enjoy; including my little munchkins.  While there are many ways to make this gravy or any bean gravy, some have added coconut milk.  Furthermore, others have even added lemon juice for extra flavor, while some people blend all of the ingredients before transferring it to a saucepan to save time. This method is used when making the beans with can beans. Whatever your preference, this comfort food will always stand the test.

This gravy recipe can take up to 2 hours to make depending on your method.  Most of all, It’s reasonably easy, delicious, and very inexpensive. So what’s not to love?

The gravy will warm up your belly during those cold days.

The steps are simple. Simmer and season. Enjoy. Just as simple as that.

This recipe can be made on the stovetop, transferred to the blender, then return to the stovetop. If you choose to go this route, you will need to continuously add water as the beans cook. I highly recommend using the Power Cooker if you have one, or a pressure cooker. You can use 2 cans red kidney beans but if you have the time, you should consider taking the longer route.

Follow the steps listed below, and it will render the same results while intensely decreasing the time it takes to cook. Either way, The Best Red Beans Gravy is delicious and I hope you enjoy!

After making the Best Red Beans Gravy, check out the Classic Old-Fashioned Tomato Soup

***

Trust and do good. It is truly an everyday reminder. Trust in the Lord. 

The Best Red Beans Gravy served with white rice recipe. Red Beans Gravy made with garlic, rosemary, and a few other spices. Also known as Sos Praw Rouj. The Best Red Beans Gravy recipe.
Red Beans Gravy with rice
0 from 0 votes
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The Best Red Beans Gravy

A famous, hearty, savory, Haitian gravy that's cooked to perfection with the aroma onion, garlic, and rosemary. This Red Beans Gravy, or sos pwa rouj,  is made using red beans, a few spices and is served over or with white rice.
Course Main Dish
Cuisine Haitian
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 4 people
Calories 353 kcal

Ingredients

  • 2 cups small red kidney beans
  • 6 cups water
  • 3 cloves garlic
  • 1 tbsp. olive oil
  • 1 small yellow onion
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 tbsp. fresh rosemary
  • 2 tsp. Southwest Spice Blend

Instructions

  1. Using a pressure cooker, cook for 50 minutes. If the beans are not completely cooked, cook again for an additional 50 minutes.
  2. Once the beans are fully cooked, blend the cooked beans along with the water, garlic, and onion to a smooth consistency (liquefy).
  3. Transfer to a medium saucepan, add the olive oil, rosemary, bay leaves, and the Southwest Spice Blend spice along with the salt and pepper. Cook over medium heat, stirring occasionally. Then reduce heat, and allow simmer for 30 minutes.
  4. Serve warm with cooked white rice.

Recipe Notes

  1. I highly suggest that you do not use can beans if possible. The longer route is so much better.
  2. This gravy is temperamental, it requires patience and time.
  3. I sometimes add 1 tbsp. lime juice to the gravy for extra flavor. It does make a difference.
  4. Concentrate on the flavors you would like the gravy to have.
  5. If you want to thicken up the consistency of the gravy, you can mix equal (2 tbsp.) parts of cornstarch (or flour) and water together and add it to the last minutes of cooking.
  6. To store this gravy, use a shallow container to refrigerate it; let it cool down first. Then cover it tightly and refrigerate for up to 2 days.

Purchase the Southwest Spice Blend here. This is not an affiliate link.

Nutrition Facts
The Best Red Beans Gravy
Amount Per Serving (4 g)
Calories 353 Calories from Fat 41
% Daily Value*
Total Fat 4.6g 7%
Saturated Fat 0.7g 4%
Sodium 23mg 1%
Potassium 1297mg 37%
Total Carbohydrates 59.3g 20%
Dietary Fiber 14.8g 59%
Sugars 2.7g
Protein 21.1g 42%
Calcium 8%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

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