High-fiber mushroom bean soup

Bringing exotic flavor to your kitchen while making a bean soup is apparently not difficult.

This mildly-tasting soup is not only pleasant, but also healthy.

If you are gluten-sensitive you can avoid all-purpose flour. The soup will not change the taste. It will only be a little more liquid.

Keywords: low  glycemic index, low glycemic load, detoxifying, high-fiber


  • 1/4 cup of butter
  • 1.5lb mushrooms (exotic will taste better)
  • 3-6 cloves garlic
  • 1 cup green onions
  • 2 tbsp all-purpose flour
  • 4-5 cups of beef stock
  • 1/2 cup white wine
  • 2 (14 oz/398ml) cans of navy beans, drained
  • 2 cups of greens
  • 1 cup whipping cream or sour cream
  • pinch of cayenne
  • salt to taste


  1. Melt butter with mushrooms garlic, and onions. Saute till liquid is released and mushrooms are browned, about 10 min
  2. Sprinkle with flour and saute for 2 min
  3. Whisk in stock, wine and beans; bring to boil and simmer for 20 min
  4. Stir in cream and cayenne
  5. Decorate with chives

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