Improvised Beet Soup

Yesterday I improvised another soup, using some golden beets that needed to be used up.

6 cups of water
3 vegetable bouillon cubes
10 dried oyster mushrooms, ground up in a coffee grinder*
3 golden beets, diced
A little bit of onion, diced and fried in olive oil
1 Field Roast Co. vegan Italian sausage, sliced into quartered rounds and fried in olive oil
1 15-oz. can of cannellini beans
2 big kale leaves

It turned out to be quite wonderful – absolutely delicious and with a lovely golden color derived from the beets. (It’s too bad I didn’t get a better picture of it.) And it’s a very diverse soup, too: one kind of root vegetable, one kind of leafy green, one kind of bean, one kind of mushroom, and one kind of high-protein meat substitute.

*I have never actually used the coffee grinder to grind coffee!

2 responses to this post.

  1. This looks so yummy! I will have to make it with the Oyster mushrooms I have left over.


  2. Vegetable bouillon and oyster mushrooms make for a very tasty soup stock!


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