Taking an old classic and turning it into a modern, one-dish meal, this hearty soup is great for lunch or dinner (Kim even encourages clients to try soup for breakfast too). It incorporates crimini mushrooms in place of meat, and manages to develop a bit of a smoky flavor with a dash of smoked chipotle powder. Best of all, it’s a really easy dish to prepare! Once you get everything cut up, it’s a matter of minutes to put it all together. Then just let it simmer as long as you can or put it in a slow cooker for the day.
- 1 large yellow onion, chopped
- 1 large garlic clove, minced
- 2 tbsp. olive oil
- 8 oz. carton of crimini or baby bella mushrooms
- 8 cups water
- 1 1/2 bags of dried green peas
- 1 bunch fresh parsley, chopped
- 1 tsp. salt, 1 tsp pepper
- 1 tsp. smoked chipotle powder
- 2 Idaho potatoes, skinned and cubed
- 3 stalks celery, chopped
First dedicate a little time to your mise en place. Having all of your ingredients at your fingertips makes the preparation of this comfort-food favorite so easy!
Drizzle olive oil in a large stock pot (make sure it has a lid!) and saute onions for 2-3 minutes. Add mushrooms and continue cooking on high heat for another 2-3 minutes. Add water and stir thoroughly in order to deglaze any flavorful tidbits from the bottom of the pot. Then add peas, potatoes, parsley, salt, pepper, and chipotle.
Once pot is boiling, turn heat down to low and mix in carrots and celery. Cook at least an hour, but for best results, cook 3-4 hours for full flavor development. Enjoy with a small salad and snuggle up with a great book.