White Bean Mushroom Soup

This was a new twist on traditional bean soup by adding the mushrooms and the tomatoes.  Excellent to serve on a cold winter day.


2 lbs. Northern beans, soaked
8 oz. sliced baby bellas
6 oz. shitake mushrooms, sliced
½ cup red wine
1 onion, diced
3 stalks celery, diced
1 cup shredded carrots
½ t. pepper
2 cups water
2 boxes vegetable stock
1 14.5 oz. can fire roasted tomatoes
1 t. oregano
1 t. thyme
1 t. parsley
2 t. salt


Presoak beans overnight or quick soak method.

In stock pot, sauté onions, mushrooms until they reduce in size.  Add red wine and cook until wine has mostly cooked out.

Place beans, celery, carrots, pepper, fire roasted tomatoes, oregano, thyme, parsley, salt, water and vegetable stock with the mushrooms and onions. 

Bring to boil and then reduce heat, cover and cook for 4 to 5 hours on low.