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Lotus Root Mushroom Vegetarian Soup

Ready In: 3 hours 10 minutes
Serves: 20
Dairy-freeGluten-freeVeganVegetarian
Mushroom, dried orange peel and dates all add flavor to this meatless soup. It’s a good hearty meal with peanuts, chestnut and black eyed peas.

What you'll need

Sharp knife
Cutting board
Measuring spoons
Measuring cups
Large pot
Strainer
Vegetable peeler
Stovetop

Ingredients

Serves 20
20 Mushrooms soaked
2 cups Black-eyed Peas
2 stalks Lotus Root peeled and chopped
20 cups Water
1 piece Dried Orange Peel
1 cup Peanuts raw
1 pound Chestnuts frozen, peeled
15 Red Dates
6 Sweet Dates
1 teaspoon Salt

Directions

1.Pre-soak the mushroom and black eyed peas overnight in refrigerator.
2.Wash lotus root, peel off the skin and chop into small pieces.
3.In a large pot over high heat, combine all ingredients, bring to a boil.
4.Reduce heat to medium and simmer for 3 hours.
5.Add salt to taste.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 20

Amount Per Serving
Calories 139
% Daily Value*
Total Fat 4 g5%
Saturated Fat 1 g5%
Sodium 131 mg6%
Total Carbohydrate 23 g8%
Dietary Fiber 3 g11%
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: