White Bean + Shitake Meldley Soup

This soup warms my belly for the fall and winter seasons. I make this time and time again, never tiring. For the meat lovers in my home, I add white chicken or turkey breast in each of the served bowls.

To adjust this recipe for people that want to take it down to a more alkaline cleansing soup without beans.

Try it with more greens, no beans, and avocado on the side.

• 2 cups shiitake mushrooms, chopped 

• 1 can white beans, rinsed and drained- or 15 ounces of homemade beans 

• 2 tbsp olive oil

• 1 medium/large sweet potato, cubed  

• 1 1/2 cup carrots, sliced

• 2 stalks celery, diced

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 tomato

• 1/2 tsp smoked paprika

• 6 cups vegetable broth (plus 2 cups of water as needed)

• I cup spinach

• 1/2 cup cilantro

• sea salt & fresh pepper, to taste

Instructions

1. In a large soup pot, heat olive oil over medium

2. Stir in sweet potato, carrots, celery and onion, Season with sea salt & fresh pepper and stir well. Cook until softened, stirring occasionally, for 5-7 minutes

3. Stir in shiitake mushroom, tomatoes, garlic, and smoked paprika and cook for another minutes or so, stirring frequently

4. Stir in beans and broth and simmer on medium-low for 45 minutes, stirring occasionally and adding more water (I add up to 2 cups of water) as needed

5. Stir in spinach and cilantro, remove from heat and let sit for five minutes covered to wilt the greens

6. Serve warm and enjoy!

Warm Blessings,

Yve Hart