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Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes
Butter Bean Mushroom Soup



Heat oil in a medium soup pot and sauté the onions and garlic for 8 to 10 minutes. Remove shiitake and maitake from soaking water, reserving soaking water. Sauté for 3 to 5 minutes. Add the mushroom soaking waters, water, butter beans, squash and black pepper. Cover and bring to a boil. Reduce the flame to medium-low and simmer 20 minutes. Add the sea salt and cook another 10 minutes. Add the kale, adjust the seasoning if needed, and simmer another 5 minutes. Serve.

Nutritional Information

Per serving - 204 calories, 5 g fat (20% calories from fat), 9 g protein, 35 g carbohydrate, 8 g fiber, 0 mg cholesterol, 350 mg sodium

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