This Vegetarian Salsa Verde soup is delicious and flavorful. It’s quick to make this one pot recipe. Plus thanks to the mushroom and beans, there still is lot of protien.
It’s still soup season and there is a lot that appealed to me about Salsa Verde soup and it was not just it’s vibrant green color. It was the fact that it is mostly vegetables, the only meat in it traditionally is the chicken and also the spicy and tangy flavor that keeps you wanting more.
The ingredients are not ones that are hard to find. And they are flavor bombs with the tomatillos, peppers, onions, mushrooms, and it’s really is easy to make as a quick meal.
Check it out below!
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Ingredients for vegetarian salsa verde soup
- Mushrooms. You can use any mushroom you like. I used white button, but you can also use oyster, king trumpet, or portobello.
- Onion
- Garlic
- Cumin
- Salsa Verde. This is a spicy green sauce made from tomatillos and green peppers. You can make your own or buy it premade.
- White Beans. Cannellini beans are the most traditional, but use any white bean you like.
- No “chicken” bouillon. This is a vegetarian bouillon that is meant to mimic a chicken bouillon. You could use a vegetable bouillon instead.
- Mushroom seasoning. This is a seasoning made from dried mushrooms and is pure umami. Think of it as a natural msg. You can get it online or at most Asian stores.
And Of course, don’t forget your toppings which could include, sliced radishes, minced onion, fresh cilantro, avocado, and lime wedges.
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Vegetarian Salsa Verde Soup
Materials
For the Mushrooms
- 1 tbsp olive oil
- a small pinch of salt
- 1 8 oz package of mushroom I use white button, King Trumpet, or Oyster mushrooms.
Soup ingredients
- 1 small white onion, diced
- 4 garlic cloves, minced
- 2 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- 16 oz salsa verde
- 2 15 oz cans of white beans I use cannellini
- 32 oz water
- 1 tbsp no "chicken" bouillon paste
- 1/2 tbsp mushroom seasoning optional
- juice of one lime
- garnish with lime wedges, red onion, and fresh cilantro
Instructions
For the Mushrooms
- Start by washing and drying your mushrooms. Then using a fork, shred it by clawing into the mushroom until long thin strands are produced. It doesn't have to be perfect. You can also just slice it, but I find that shredding it makes it easier to cook and is better for soup.
- In a non-stick pan on medium heat, add your mushrooms and oil. Once it begins to steam, add the salt. This is to season it and also to help draw out the moisture.
- Once the mushroom begins to brown and the water has evaporated. Taste and adjust the salt. Remove from heat and set aside.
For soup
- In a large pot, heat some oil and add onions. Once opaque, add the garlic and Sautee for 30 seconds.
- Add the cumin, oregano, bay leaves, salsa verde, water, beans, chicken bouillon, and mushroom seasoning.
- Bring to a boil and reduce to a simmer. Simmer for 15 minutes.
- Add back the mushrooms and squeeze the juice of one lime.
- Season to taste. Add more salt if needed.
- Serve with lime wedges, diced red onion, and fresh cilantro
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
Mmm… Salsa Verde. Tasty and nutritious. Great for balancing high-blood pressure.