Easy Mushroom Veggie Soup
Vegetables contain cellulose and when you consume a lot of cellulose, your body creates a lot of proteolytic enzymes, these help to break down protein into usable and digestible components and emulsify fat in the body! Eat those veggies!
Prep time: 10 minutes
Total time: 25 minutes
20 pounds or less: 2 cups of soup + 4 ounces of your favorite Phase 2 protein
20-40 pounds: 3 cups of soup + 1 cup of Phase approved veggies + 6 ounces of your favorite Phase 2 protein
40+ pounds: 3 cups of soup + 1 cup of Phase approved veggies + 6 ounces of your favorite Phase 2 protein
1 medium sweet Vidalia or yellow onion, peeled and diced small
8 cups (64 ounces) reduced-sodium vegetable broth
3 garlic cloves, finely minced
12 ounces sliced fresh mushrooms
2 cups broccoli florets
1 red bell pepper, diced
1/4 cup tamari
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon sea salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 or 3 bay leaves
1 tablespoon apple cider vinegar
2 drops stevia
1 pound of your favorite Phase 2 protein or 2 cups steamed edamame for vegans
In a large pot, cook the onion in 2 tablespoons of the broth over medium-high heat for about 4 minutes, stirring occasionally, until the onion begins to soften.
Add the garlic and sauté for 1 minute, or until fragrant.
Add the remaining broth and the next 9 ingredients (mushrooms through bay leaves), bring to a boil, reduce the heat, and simmer uncovered for about 10 to 15 minutes or until the mushrooms and vegetables have softened.
Stir in the vinegar, stevia, and any additional herbs, salt, and pepper, to taste. Remove the bay leaves and serve with your favorite protein or a side of edamame (vegans only).