Makes 6 1/2+ quarts of soup
Ingredients:
- 8 ounces of cremini mushrooms, sliced (I used 1 lb)
- 1 large onion, chopped and sauteed in oil
- 2 large carrots, chopped
- 2 celery ribs, chopped (I skipped)
- 4 cloves of garlic, chopped
- 1 teaspoon of fresh rosemary, chopped (I skipped)
- 2 teaspoons of fresh sage, chopped (I skipped)
- 28 ounces of crushed fire-roasted tomatoes (I used the kind with mild chilis)
- 2 ½ quarts of low-sodium vegetable broth (You can use chicken if you wish)
- 3 tablespoons of low-sodium soy sauce
- 2” X 2” skinny square of parmesan rind ( supposedly stays intact --I could not find mine)
- 1 pound, 2 ounces of pre-cut butternut squash cubes (the size of TJ's pre-packaged cut-up squash) TIP: You can roast the cubes & add near the end of the "soup-cooking" time, for an even richer taste.
- 10 ounces of chopped curly kale, stems removed (add near the very end to stay bright green--I did not)
- 2 cans (15 ounce ea.) no-salt Great Northern beans---DO NOT DRAIN! (I did drain)
- 2 tablespoons of red wine vinegar.
Cook it all in a crock pot or regular pot.
