Fall Soup with Mushrooms and Mixed Legumes

Fall Soup with Mushrooms and Mixed Legumes

Fall Soup with Mushrooms and Mixed Legumes, “Meatless Monday”. Have you ever wondered what to do with those lovely bags of mixed legumes that you see on the grocery shelves?  There are so many soup mixes to choose, incorporating and mixing a variety of beans and grains, many with spices and some just plain.  Here is a wonderful fall soup to try using a plain legume blend.  It is easy to construct, light and healthy, with a vegetable based broth a great ” Meatless Monday” vegetarian alternative. On these brisk days of Fall, what can be better than, Fall Soup with Mushrooms and Mixed Legumes.  Let’s Cook ! Here are some fun products to buy and try from this blog post! For more great items and foodie tools, visit my Curated Shop


Fall Soup with Mushroom and Mixed Legumes

Here is a hearty soup with mushrooms and mixed legumes, great to serve on brisk  Fall days

Prep Time 45 minutes
Servings 4
Author whatsmickeycooking


  • 1 1/2 lb, 250 grams Mixed legumes, split peas, lentils, mixed beans, barley, spelt unseasoned
  • 2 large Garlic cloves
  • 2 Scallions minced
  • 2 large Sweet onion, diced
  • 4 stalks Celery
  • 6 large Carrots
  • 1 lb Mushrooms, cultivated
  • 1/2 cup Flat leaf Italian Parsley
  • 6 cups Broth, vegetable, beef or chicken
  • Sea salt and fresh ground pepper to taste
  • Imported Parmigiano (optional)
  • 2 tbls Extra virgin olive oil


  1. Chop and dice the onion, scallion and garlic

    In a soup pot add olive oil and the onion, scallion and garlic on a low heat, saute until the onion mixture become translucent 

  2. Peel and cut the carrots into 1/4" cubed  pieces

    Dice the celery into 1/4" cubed pieces

    Clean and thinly slice the mushrooms 

    Add all the above to the soup pot

  3. Rinse the legume mix, add to the soup pot

    Add broth

    Finely chop the parsley and add to the soup

    Salt and Pepper to taste

    Bring to boil, lower heat and simmer for approximately 45 minutes, if needed add more broth during cooking

    Remove from heat, adjust salt and pepper

  4. Serve with Parmesan Cheese

    Fall Soup with Mushrooms and Mixed Legumes

Buon Appetito!


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