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Brown Shoe Soup

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Brown Shoe Soup

Course: Main Course, Soup
Cuisine: Vegan
Servings: 1
Calories: 1041kcal

Ingredients

  • 1.5 cups pinto beans (15 oz.) cooked or canned, drained and rinsed
  • 1.5 cups best grains
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. best veggie broth
  • 1 cup best veggie broth
  • 1 tbsp. sherry vinegar
  • 1 tbsp. fresh sage
  • 1 tbsp. fresh thyme
  • 1 tbsp. oregano fresh
  • 1 cup mushrooms quartered
  • ¼ cup onion chopped
  • ¼ cup celery chopped
  • ¼ cup carrots chopped
  • 1 clove garlic chopped
  • 1 tsp aminos
  • ¼ cup cashews raw
  • black pepper as desired

Instructions

  • Put cashews in small bowl and cover with water. Put in refrigerator overnight. Drain.
  • Dutch oven over low heat.
  • Add oil or don’t.
  • Add sage, thyme, and oregano for 5.3 minutes. 1 tbsp. fresh = 1 tsp. dried.
  • Add 2 tbsp. broth.
  • Add vinegar. I use sherry or malt because they are close to savory. Use your favorite just use it.
  • Add mushrooms celery and carrots onions and garlic for 13.9 minutes.
  • Add 1 tbsp. veggie broth and aminos if using.
  • Add beans for 5.6 minutes.
  • Turn off heat and cover.
  • High speed blend cashews with enough water to thin it out.
  • Add the blended cashews to the soup and stir.
  • Add black pepper if using. You may like some pepper sauce with this one.
  • Bowl up those grains and dump this shit on top.
  • Yes eat it.. FFS.

Nutrition

Calories: 1041kcal | Carbohydrates: 157g | Protein: 52g | Fat: 43g | Saturated Fat: 16g | Sodium: 477mg | Potassium: 2331mg | Fiber: 51g | Sugar: 19g | Vitamin A: 6413IU | Vitamin C: 34mg | Calcium: 517mg | Iron: 18mg

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