Name: Fall Harvest Soup
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6 servings
Ingredients: 30 cooking time: minutes; 4 shitake mushrooms; 6 cups water; 2 tbsp olive oil; 4 large cloves garlic; 1 large onion; 1 tbsp gingerroot; 3 carrots; 4 cups collard greens; 2 cups cannellini beans navy beans; 0.25 cup mirin; 1 tablespoon healthy tamari; 0.25 cup balsamic apple cider vinegar; 4 dashes sesame oil; 1 serving pepper; 15 hands on time: minutes

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Fall Harvest Soup Recipe — Recipes Zone

Method

6 steps · 15 min

01
Simmer Mushrooms
Place the dried mushrooms in a medium pot with the 6 cups water. Bring it to a boil, then reduce the heat and let it simmer for 15 minutes. Once the mushrooms are soft, remove them from the cooking liquid and slice, discarding any hard stems. Dice or slice the rehydrated mushrooms and return them to the pot with the broth.
02
Sauté Aromatics
Heat the 2 tablespoons olive oil over medium-low heat in a large, heavy-bottomed Dutch oven or a really large pot. Add the 4 large cloves garlic, 1 tablespoon grated gingerroot, and 1 large diced onion. Sauté for about 3 minutes, stirring occasionally, until the onion softens and becomes fragrant.
03
Add Carrots
Add the 3 diced carrots to the pot and continue to sauté for another 3 to 4 minutes, until they just begin to soften.
04
Stir in Greens and Beans
Add the 4 cups chopped collard greens, 2 cups cannellini beans, and ¼ cup mirin to the pot. Sauté until the greens are deep green and tender. If you want a thicker broth, you can roughly mash some of the beans directly in the pot.
05
Simmer Soup
Pour the reserved mushroom broth and sliced mushrooms into the pot with the sautéed vegetables. Stir in the 1 tablespoon tamari and ¼ cup balsamic apple cider vinegar. Bring the soup to a gentle simmer and cook for another 10 minutes to allow the flavors to meld.
06
Finish and Serve
Finish the soup with 4 dashes toasted sesame oil and freshly ground black pepper to taste. Serve hot.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	232kcal	12%
Fat	11g	16%
Carbohydrate	28g	11%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Soya	Contains
Sesame	Contains

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