health valley bean soup plus mushroom burger

[Guest guest]

The first bite was good but we just kept slurping until it was all gone.

 

southwestern flavors: mushroom-soy pattie, vegetarian bean soup, a little bbq

(chipotle) sauce; crunchy jicama and carrot. and of course cilantro. yummers!

and it's all gone.

 

-pat

 

 

* Exported from MasterCook *

 

BBQ Five-Bean Soup with Mushroom Burger and Vegetables

 

Recipe By :Pat Hanneman 1999-11

Serving Size : 2 Preparation Time :0:00

Categories : Bean Soup Cooking with Soup

Tried Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3.5-oz Shiitake mushroom burger -- thawed

1 tablespoon canola oil

1/4 teaspoon Cre-ole! Spice Blend* -- see recipe

OR southwestern spice blend

1 teaspoon unsalted butter

1/4 cup finely chopped red onion

1 15-oz can Health Valley Fat-Free 5-Bean Vegetable

Soup

1 cup water

1/2 teaspoon Jalapena Barbecue Sauce -- or more to taste

1/3 cup grated carrot

1/3 cup grated jicama

1/4 cup chopped fresh cilantro -- or less to taste

 

Chop the mushroom burger into small crumbs. Place non-stick sauce pan over

high heat burner. Heat the oil then add the mushroom, sprinkle with spice

blend. Cook until mushroom is heated through and the oil is absorbed. Move

the mushroom aside to make space in the pan for the onions; melt butter in

that space and add onions. Stir gently until just soft. Stir to combine.

 

Add the canned soup and water. Stir to blend; bring just to a boil; reduce

heat. Add barbecue sauce, carrot, jicama and cilantro. Allow to simmer for

about 5 minutes or until the flavors blends. Serve in large bowls

 

Description:

" Smoky mushroom-soy patties are crumbled, sauted with onion and added

to canned soup. "

S(Collection):

" kitchen path recipes www.home.earthlink.net/~kitpath/ "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 289 Calories (kcal); 9g Total Fat; (26% calories from fat); 16g

Protein; 42g Carbohydrate; 5mg Cholesterol; 448mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Mild rye bread to eat and to " lick " the bowl.

 

NOTES : Smoky mushroom-soy patties are crumbled, sauted with onion and added

to canned soup.

EACH BOWL without bread: 289 cals, 27% cff, 9g fat, 14g fiber, 448 sodium.

PANTRY: Mushroom patties imported and marketed by Shiitake-Ya

(www.shiitakeya.com); Health Valley Soup by Hain; Jalapena barbecue sauce by

Caan Farms, substitute A-1 or other smoky, spicy tomato, molasses sauce.

We bought the mushroom burgers 1999-Nov at a Sam's Club (in California)

 

Nutr. Assoc. : -9622 0 0 0 2679 2130706543 0 0 85 3568 3794 0

 

 

* Exported from MasterCook *

 

Cre-ole! Spice Blend*

 

Recipe By :Pat Hanneman (Sep93)

Serving Size : 0 Preparation Time :0:00

Categories : Ingredient

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons chili powder

2 tablespoons cumin powder

2 tablespoons seasoned pepper -- see pantry

2 tablespoons garlic powder

1 tablespoon oregano

1 tablespoon ground coriander

1 teaspoon dried cilantro leaves

1 teaspoon salt

1 envelope sugar substitute -- such as aspertame

1 teaspoon cinnamon

1 teaspoon cocoa powder -- optional

 

All herbs and spices are dried. Add parsley for color. Add fresh cilantro at

time of cooking, and/or a pinch of red (hot) pepper flakes. Yield: about 2/3

cup.

 

Uses: As a Rub for grilled meat. Mexican RiceSpice. Season a ranch salad. Add

spice and color to avocado, potato skins, O'Brien Potatoes, tortilla crisps

and french fries.

 

 

Pantry: Schilling's ® Seasoned Pepper is a blend of ground black pepper,

ground dried sweet bell pepper (red and green) and salt. Aspertame (the

'blue' package sugar) stores longer .

 

 

Alternative: Start with a commercial blend of " Creole-cajun " seasonings and

add, sugar and cinnamon.

 

 

Description:

" A Cajun-Southwestern blend with a hint of Mexico's cinnamon and

cocoa "

Source:

" The KitchenPatH Recipes | http://home.earthlink.net/~kitpath

09/09/98 "

Yield:

" 10 tablespoons "

 

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Per serving: 295 Calories (kcal); 10g Total Fat; (25% calories from fat); 12g

Protein; 55g Carbohydrate; 0mg Cholesterol; 2497mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

NOTES : Make your own southwestern spice blend. This one has a hint of

cinnamon and cocoa.

Nutr. Assoc. : 0 0 0 0 0 0 3159 0 0 0 0

 

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

Links to Holiday Recipe Sites

McRn : MasterCook Resource Network