Vegetarian Salsa Verde Soup
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.
Prep Time5 minutes mins
Active Time20 minutes mins
Total Time25 minutes mins
Course: Dinner
Cuisine: Latina
Keyword: Beans, Broth, cilantro, onion, Salsa
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
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