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  • Bbq Five Bean Soup With Mushroom Burger And Vegetables

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    Bbq Five Bean Soup With Mushroom Burger And Vegetables
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x 3.5 ounce Shiitake mushroom burger, thawed
    • 1 Tbsp. canola oil
    • 1/4 tsp Cre-ole! Spice Blend*, see recipe Or possibly southwestern spice blend
    • 1 tsp unsalted butter
    • 1/4 c. finely minced red onion
    • 1 x 15 ounce can Health Valley Fat-Free 5-Bean Vegetable Soup
    • 1 c. water
    • 1/2 tsp Jalapena Barbecue Sauce, or possibly more to taste
    • 1/3 c. grated carrot
    • 1/3 c. grated jicama
    • 1/4 c. minced fresh cilantro, or possibly less to taste

    Directions

    1. Chop the mushroom burger into small crumbs. Place non-stick sauce pan over high heat burner. Heat the oil then add in the mushroom, sprinkle with spice blend. Cook till mushroom is heated through and the oil is absorbed. Move the mushroom aside to make space in the pan for the onions; heat butter in which space and add in onions. Stir gently till just soft. Stir to combine.
    2. Add in the canned soup and water. Stir to blend; bring just to a boil; reduce heat. Add in barbecue sauce, carrot, jicama and cilantro. Allow to simmer for about 5 min or possibly till the flavors blends. Serve in large bowls
    3. Description:"Smoky mushroom-soy patties are crumbled, sauted with onion and added to canned soup."

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