Green Bean, Tomato, Mushrom Soup


1 T olive oil
1 onion, chopped
8 oz mushrooms, button or cremini, cut into large chunks
2 t dried oregano
3 t dried basil
6 t garlic, chopped
1-2 t powdered garlic
1/2 t fresh cracked black pepper
1/2 t red pepper flakes
A few twists of the sea salt grinder (do not use if you use regular salted stock)
1 t sugar
2 cups beef stock, low sodium
32 oz tomatoes, canned or fresh, hand squished
12 oz green beans, cut, fresh or frozen
1/3 cup acini di pepe or other teensy tiny soup pasta


Heat the olive oil in a large pot. Add the onion and mushrooms. Sauté until the onion starts to soften. Add all the seasonings: oregano, basil, both types of garlic, both peppers, salt, and sugar. Mix well. Sauté for another couple minutes. Add the stock, tomatoes, and green beans.

Bring to a simmer, cover, and let cook for about 20 minutes. Stir every now and then.

Add the acini di pepe, return the lid to the pot, and stir every few minutes until the pasta is well plumped. Let it go a little longer than the package says, at least 10 minutes.

Delicious as is, or serve with parsley or fresh grated Parmesan. Don’t forget the biscuits!

Spoon Mage™ Notes:

Make this soup vegetarian by replacing the beef stock with veggie stock. Then add just a splash of  Mrs. Braggs.

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