Italian Portobella Stew
A hearty soup with portobella mushrooms and a luscious thick gravy. Sure to fill you up and keep you coming back for more. Kid friendly and mother approved.
Servings: 8
Ingredients
- 1 large onion coarsely chopped
- 3 medium carrots cubed or cut into circles
- 3 stalks celery chopped
- 3 garlic cloves minced
- 2 tsp Liquid Aminos
- 2 cups water
- 3 cups low-sodium vegetable broth
- 2 15 ounce cans of cannellini beans
- 1/3 cup tomato paste
- 2 tsp dried thyme or 3 tablespoons of fresh thyme
- 1 T paprika
- 2 tsp oregano
- 4 cups of portobella mushrooms chopped
- 6 cups potato chunks
- 1/2 cup fresh parsley chopped
- Salt and dried basil to taste
Instructions
- Coat the bottom of a large skillet with water and place on medium heat. Add mushrooms and cook until softened. This should take about 5 minutes. Add onions, celery, carrots, garlic and water. Cook until vegetables begin to become tender (about 5 minutes more). Stir occasionally.
- Add the broth, potatoes, tomato paste, and liquid aminos. Bring to a boil, covered. Reduce the heat to medium low. Cover and cook for 25-30 minutes, stirring occasionally, until the carrots and potatoes are very tender. Add the canned beans, herbs and salt; cook for 5 minutes more. Stir in enough basil to taste. Finally, place 2 cups of the stew into a blender; process briefly. Add this mixture back into the stew pot. This thickens the stew. Stir in the chopped parsley at the very end.
Notes
Need to reduce sodium? Swap the vegetable broth for a herb broth instead. Check out our recipe for Veggie Broth Powder. Or look for a low-sodium vegetable broth in your local grocery stores.
Sometimes, I like to use my Asian sauce in place of Liquid Aminos. It is a low-sodium substitute for soy sauce or Liquid Aminos. It has only 69 mg of sodium per tablespoon.
RECIPE FOR ASIAN SAUCE--Add the following ingredients to a medium-sized saucepan: 1/4 cup vegetable broth, 1/4 cup lemon juice, 1-1/2 cups water, 1 tbsp molasses, 1/8 tsp ginger or cardamom (or less), 1/4 tsp granulated garlic powder, 1/4 tsp basil. Bring all ingredients to a boil. Simmer for about 20 minutes on medium-high heat. Continue cooking until the mixture is reduced to about one cup. Cool and store in a glass jar in the refrigerator. The Asian Sauce will last 7-10 days in the fridge. To keep longer, you can store in the freezer as well, if desired.