Mushroom Farro White Navy Bean Soup

I'm just doing what you would do for yourself or your family if you had the time. It's been so cold recently, our soup has been selling out! Mushrooms are high in vitamin D, farro is an ancient grain (that does contain gluten) and the white navy bean does a great job of lowering my cholesterol. Put these together and you've got yourself a wonderful meal.

I love to make soup because it reminds me of my father. He loved his soup and ate a bowl every single day, maybe twice a day. Maybe that's the secret to a long life! - he lived to age 94.

His favorite was a mushroom soup piping hot.

I like to mix a bunch of different mushrooms to add diversity. Whenever I make soup, it's always high in protein and fiber.

2 large yellow onions chopped

5 carrots chopped or sliced

5 celery stalks chopped or sliced

5 garlic cloves chopped or crushed

Thyme- two stems

Rosemary - two branches

Bay leaf- two

Himilayan pink salt and pepper

Sauté the above ingredients in 2 T avocado oil til fragrant and tender - 4 minutes.

Take 1/2 the veggie slurry and add 1 c white navy bean and 1 c veggie Broth. Blend til smooth in a high speed blender. You should have a thick broth.

3 c chopped mushroom- cremini, white, shiitake - you choose

3 c veggie broth

1 c muun chi CoCoFir

2 c cooked farro

1 1/2 c white navy bean

Put the mushrooms with the remaining slurry and stir for 3 min. Add the broth and the thickened slurry. Cook for another 20 min. Add the farro, white navy bean and CoCoFir.

Serve warm with chopped parsley and CoCoFir. Your gut will be thanking you for all the yummy fiber. Feel free to add chopped greens or veggies to make it a hearty winter meal:) enjoy!