Easy 30-Minute Mushroom Vegetable Soup

Name: Easy 30-Minute Mushroom Vegetable Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 serving
Ingredients: 2 to 3 tablespoons olive oil; 1 medium sweet Vidalia or yellow onion; 3 garlic cloves; 8 cups 64 ounces reduced sodium vegetable broth; about 12 ounces trimmed and thinly sliced fresh mushrooms; 2 cups broccoli florets; 1 medium/large zucchini; ¼ cup reduced sodium soy sauce; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 or 3 Bay Leaves; 1 tablespoon rice wine vinegar; 1 tablespoon apple cider vinegar; 1 teaspoon granulated sugar

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4.5

225 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
8
Calories
103 kcal
Course
Lunch
Cuisine
American

Easy 30-Minute Mushroom Vegetable Soup

Jade Rice

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Healthy, light yet satisfying, and full of rich savory flavor!! An Asian-inspired twist on vegetable soup that you'll LOVE!!

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Ingredients

Servings

2 to 3 tablespoons olive oil
1 medium sweet Vidalia or yellow onion peeled and diced small
3 garlic cloves pressed or finely minced
8 cups 64 ounces reduced sodium vegetable broth
about 12 ounces trimmed and thinly sliced fresh mushrooms I used 4 ounces shitake and 8 ounces baby portobello
2 cups broccoli florets
1 medium/large zucchini diced into bite-sized pieces
¼ cup reduced sodium soy sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
2 or 3 Bay Leaves
1 tablespoon rice wine vinegar optional (brightens up the flavor)
1 tablespoon apple cider vinegar optional (brightens up the flavor)
1 teaspoon granulated sugar optional and to taste (balances the acidity from the vinegars)

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Instructions

To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
Remove bay leaves and serve immediately.

Notes

Salt: Amount of salt will vary based on how salty the brand of broth and soy sauce are. I added about 2 1/2 teaspoons total; 1 teaspoon in the beginning and 1 1/2 at the end.
Broth: At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of broth or water is okay because at the end you will adjust the salt and seasoning levels.
Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Adapted from Tomato, Beans, and Greens Soup and Weight Loss Vegetable Soup.

Nutrition Information

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Serving 1 Calories 103kcal (5%) Carbohydrates 11g (4%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Sodium 1236mg (52%) Fiber 3g (12%) Sugar 4g (8%)