SATISFYING SOUPS

Fill your bowl with veggie-loaded, protein-packed goodness for a warm and hearty meal.

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Mushroom, Scallion, and Edamame Soup

HANDS-ON 10 MIN.

TOTAL 4 HR. 40 MIN.

Create amazing flavor with the garlic-ginger broth that simmers in the slow cooker and the meaty mushrooms added at the end of cooking. Drizzle each serving with chile oil, either spicy or mild. Edamame–soybeans that are harvested before they’ve reached maturity–are a rich source of plant-based protein.

4 cups chicken or vegetable stock

1 cup water

2 Tbsp. soy sauce

8 garlic cloves, lightly smashed

1 (2-in.) piece fresh ginger, cut lengthwise into 4 pieces

1 bunch scallions, divided

4 oz. whole shiitake mushrooms

⅓ cup frozen shelled edamame, thawed

1 small red Fresno chile, thinly sliced

1 small jalapeño chile, sliced

3 Tbsp. chile oil

1. Combine stock, water, and soy sauce in a 4- to 6-quart slow cooker. Add garlic, ginger, and three-fourths of the scallions to cooker. Cover and cook on LOW until fragrant, about 4 hours. Using a slotted spoon, remove and discard garlic, ginger, and scallions from liquid in cooker.

2. Remove and discard mushroom stems from caps. Slice mushroom caps, and add with edamame to liquid in cooker. Cover and cook on LOW until mushrooms are tender, about 30 minutes. Diagonally slice remaining scallions; stir scallion slices, Fresno chile slices, and jalapeño slices into soup. Ladle into bowls and drizzle evenly with chile oil.

SERVES 6 (serving size: about ¾ cup) CALORIES 101; FAT 7g (sat 1g, unsat 6g); PROTEIN 5g; CARB 5g; FIBER 1g; SUGARS 2g (added sugars 0g);