Mushroom Soup with Legumes & Buckwheat

Mushroom Soup with Legumes & Buckwheat

recipe by

300
calories
16
ingredients
5
servings
3.62

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Ingredients

1 onions medium
1 carrots small
1 piece celery stick
2 cloves garlic
1 bunch parsley
1 cup mushrooms Chanterelles, scrubbed and cleaned
2 cups fresh mushrooms choice, I used Cremini, as they're amongst my favorites
1/2 cup dried beans soaked overnight, pick a variety that purées easily, like black-eyed peas or cannellini
1/2 cup dried split peas soaked overnight or for 24 hours
1/2 cup buckwheat
1 handful dried porcini mushrooms mushooms, rehydrated for several hours
5 cups vegetable stock or an organic veggie bouillon cube

Recipe Instructions

Read the instructions at Hortus

Nutrition Facts

300
calories
7
g fat
7
g sugar
Amount Per Serving (recipe is 5 servings)
Calories 300
Calories From Fat 60
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 0mg
0%
Sodium 1120mg
47%
Potassium 1060mg
30%
Total Carbohydrates 49g
16%
Dietary Fiber 13g
52%
Sugars 7g
Protein 15g
30%
Vitamin A
70%
Vitamin C
35%
Calcium
10%
Iron
30%

Weight Watchers Points

PointsPlus: 7
SmartPoints: 9