• Ingredients:
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 1 carrot, diced
  • 3 garlic cloves, minced
  • 2 medium sized tomatoes, diced
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 cups canned pinto beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • water
  • 2-3 bay leaves
  • 2 cups canned chickpeas, drained and rinsed
  • salt
  • black pepper
  • olive oil

The FunGuy hopes the new year has bean treating you well, and has just the soup to keep it a beantastic start to January! 

This thick protein rich vegetable and mushroom soup is great to make a big pot of on the weekend and divide it up for a quick lunch or dinner option throughout the week. Pair it with one of our sandwiches or salads to help keep you full and on the right track for your healthy resolutions! 

DIRECTIONS:

  1. In a medium sized soup pot, heat the olive oil over medium high heat. Add the onion and cook 1 minute, stirring occasionally.  Add the carrot and garlic to the pan and cook another 3-4 minutes, stirring frequently. Add the FunGuy mushrooms and tomatoes to the pan and season with the oregano and parsley. Continue to cook 4-5 minutes more, or until the mushrooms have browned around the edge. Remove about half of the mushrooms and transfer them to a bowl, cover, and reserve for later. 
  2. Add the pinto beans to the pot along with enough water to cover everything by 2 inches. Add the bay leaves to the pot and stir well. Cover with a lid and bring it to a boil. Reduce the heat to medium and allow it to simmer 10 minutes, stirring occasionally. 
  3. Remove the pot from the burner to a heat pad. Remove the bay leaves and blend the soup with an immersion blender or ladle half of it into a blender and blend until it is the desired consistency and return it to the pot. 
  4. Return the pot to the burner, add the chickpeas and reserved mushrooms to the pot, stir well, and bring back to a boil over medium high heat. Reduce back to a medium heat and simmer another 10 minutes. Turn off the heat and season with salt and black pepper to taste. 
  5. Ladle the soup into bowls, garnish with a drizzle of olive oil, and serve! 

Have a Fun meal!