Boozy Vegetable Mushroom Soup

January 10, 2018

Did you make a new year resolutions? Mine was to stay on top of my goals and write everything down. With a few other things. So if you wanted to eat a little lighter, I said earlier I got you covered man, woman, all genders!


I decided to give you all a little gift. My birthday is coming up this month and ya girl is turning a nice ripe age. I won't tell you just yet, but I will tell you I will be releasing twenty-something new recipes in the month of January and February.


It. Will. Be. FAB-U-LOUS! 

This could be quite a challenge but I'm game like Magic Johnson. It will be array of drink, vegetarian dishes, and other...because Lord knows what else I could come up with in the next seven weeks.


So at the end of this all you will know how old I am, have new recipes to try and you'll be full if you eat them of course. I'll be left with all this vulnerability from all the things I will just lay out for you all. Sounds good??? 


RECIPE #1 of 20-something.....

Forewarning: this is also a case of let's use everything I have in my pantry for these recipes. So improvisation is key.


Boozy Vegetable Mushroom Soup (Vegetarian/Vegan/Gluten free)


~Makes 2 Servings~

3/4 c. chopped celery

2 sm/med carrots chopped

1/2 half large onion

1 tbsp minced garlic*

2 tbsp red wine--------1 glass for your drink (gotta get boozy)

1 1/2 cup tomato sauce

1-2 tbsp cornstarch mixed with water**

1 can of kidney beans

1-2 cups vegetable broth**

Cayenne Pepper/chili pepper (depending on desired heat level) TT

Onion powder TT

Olive oil

*add more if you wanna #garlicbreath4life

**I used the smaller amount, but if you want more broth then do 2 cups and 2 tbsp of veg. broth and cornstarch respectively.

-Add celery, carrots, onion and garlic with olive oil to large saucepan on med/high heat

-Saute until well coated with oil

-Add mushrooms and wine then continue to saute

-Add kidney beans, tomato sauce, and vegetable broth

-In a small separate bowl, mix cornstarch with a little bit of water until fully incorporated and fluid, add to saucepan

-Salt and pepper TT

-Stir and then lower heat and let simmer until soup thickens and veggies are soft. approx 10-15 mins


















Used a St. Cosme Syrah, but any dry red wine would do, however this is a great one to pair nicely with this dish :))

OK I'm not gonna lie, I used a bloody mary mix in place of my tomato sauce. I forewarned you! It turned out pretty good because I like things spicy. I got a picture of the bottle's ingredients so you can add a few similar things to get the flavor. I usually add more seasonings to my soups but the mix did it for me. It was definitely simpler but it was a quick fix and won't happen again probably.



Buon appetito!


I loved this soup, it was hearty enough but still light. Soups are awesome!


As always let me know what you think! 


XOXO, Kristi 



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©2017 by Kristi Ellis.