Use a Mini chopper to make this easier
for your teething toddler to eat…
Just puree up enough that the texture
is still there but the chunks are not.
SUPER SAVER TIP: I know the importance of keeping things Healthy and Economical, which is why I highly recommend finding a trusted local farm that you can purchase your beef in bulk… even if you don’t choose to get grass fed (which is best for health purposes) you will at least know where you beef is coming from and avoid many issues that can arrive in store bought beef. It is also very economical to purchase this way, you can choose to buy a quarter, half or whole cow and the price goes down the more you buy. I go in with another family to purchase the whole cow. You get to speak to the butcher directly and choose how much hamburger versus other cuts you want from your portion of the cow. We get all hamburger made into patties so I can break apart and easily defrost for any need. How many times have you ran to the store in a pinch because you were hosting a party or in need of beef for dinner, and at this point you can’t be picky so you end up paying whatever is necessary? I don’t do that anymore… I love being able to easily defrost a piece of meat and have dinner ready in a jiffy!
If your child doesn’t like mushrooms…
chop this soup up so they can’t see
the mushrooms and then add a little
more broth on top. They will love it!
This recipe uses those tougher pieces of beef very well and makes them taste amazing! Now, if you absolutely hate mushrooms and do not want to eat around them, you can omit the mushrooms and add more of the other items.
I do however, suggest trying this delicious soup because I have had mushroom haters love absolutely love it! The smile on my non-mushroom eater says it all!! A little vegan cheese sprinkled on top and she ate the whole bowl!!
Quick Mushroom Soup
Makes 12 Servings
Save and Print Recipe
Save and Print Recipe
What You’ll Need
3 tsp Olive Oil
3 cloves fresh garlic, chopped or pressed
1 lb any steak cut into small pieces
¾ cup sweet onion, chopped
2 cups Mushrooms, chopped (use a variety)
2 cups carrots, chopped
6 cups low-sodium chicken stock
2 dried bay leaves
¾ cup pre-cooked low-sodium kidney beans (or 1 (15oz) can drained and rinsed)
¾ cup pre-cooked low-sodium black beans (or 1 (15oz) can drained and rinsed)
¾ cup frozen or fresh SHELLED edamame
1 cup organic spinach, chopped
1 tsp sea salt
1. Heat Olive oil in a medium stock pot over med-high heat, until oil begins to ripple.
2. Add garlic, onions, and mushrooms. Saute for 2 minutes
3. Add steak and carrots and sauté for 4 minutes
4. Add chicken stock and bay leaves
5. Just as soup begins to boil, add beans
6. When soup begins to boil again, reduce heat to medium and cook for 10 minutes stirring occasionally.
7. Stir in spinach and salt. Simmer for an additional 2 minutes, then serve.
8. Add your own spice if you desire… this will not be spicy so the kiddos will eat it… however I added some chipotle to my bowl to give it a kick!
Get a chopper!!!! You just saved yourself 30 minutes if you have a chopper like this one or better. This will chop your onion, mushrooms, carrots and spinach in a few presses! And it is fun! CHOPPER!!!!
Put all the beans and edamame into one strainer and rinse
together so you can easily pour into soup. This is quicker
and easier than doing each one separately.