This is a super easy recipe for a creamy soup that has most of the same ingredients as green bean casserole. Green Bean casserole was always one of my favorite Thanksgiving dishes
I thought about only mushrooms in the soup but I had some green beans, so I figured why not throw them in. Green Beans are really good for you! Green Beans contain the following:
- Vitamins C, K and A
- Magnesium
- Potassium
- Calcium
- Iron
When I make soup, I try to get as many vegetables into a soup as I can. The more vegetables that are included the more nutrients that we are putting into our bodies. This soup recipe is very easy and quick to make.
To make a soup creamy I use unsweetened soy milk. you can use any plant milk of your choice for this soup. I use a small bit of vegetable stock to saute my vegetables but if you like to use olive oil you can use that instead.
Green Bean Casserole Soup
Ingredients
- 1 tbsp olive oil or vegetable stock for sauteeing
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 3 cups mushrooms, chopped
- 3 cups green beans, chopped
- 1 tsp poultry seasoning (see recipe below)
- 1 cup vegetable stock
- 1 cup soy milk, or plant milk of your choice
- 1 tbsp liquid aminos or soy sauce
- salt and pepper to taste
Instructions
- Add oil or stock to a dutch oven or soup pot over medium heat.
- Add onions, garlic, mushrooms, green beans, and poultry seasoning.
- Stir and cover.
- Cook for 5 minutes or until vegetables are tender.
- Add stock, plant milk, aminos/soy sauce and salt/pepper to taste.
- Stir and cover.
- Simmer over medium heat for about 10 minutes.
Poultry Seasoning
Ingredients
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp parsley
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1/2 tsp ground sage
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