4 large carrots
4 stalks of celery
1 bunch parsley
16 oz mushrooms
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 TBS tomato paste
1 packet onion soup mix
1/2 cup flour (gluten free or not)
4 cups water
1 TBS smoked paprika
2 TBS Kitchen Bouquet
salt and pepper to taste
Chopped Chives (optional)
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Clean and quarter the mushroom. Cook over medium heat in some olive oil for 5-10 minutes. All of the liquid should have cooked off, and the mushrooms should have browned. Mushrooms have so much liquid, cooking them first help to not over cook the other vegetables.
Add in the chopped onions, celery, and carrots over medium heat for 5-10 minutes. Next the tomato paste goes in, and cook for another 1-2 minutes.
Stir the flour in well, and cook for another 2-3 minutes. Pour in about 4 cups of water, onion soup mix, Kitchen Bouqeut, and the drained beans. Bring to a boil, and reduce heat. Simmer for about 5 minutes until it has thickened, and the vegetables are cooked. Check for seasoning, and add some salt & pepper if it needs it.
Let it cool for a bit, and add the Roasted Cashew Mashed Potatoes on top. Heat in the oven if desired, and add some chopped chived on top (optional).