RECIPE: Green Bean and Mushroom Soup (or Casserole)

Looking for a healthy, hardy, tasty, filling soup? Well if you aren’t, you should be! This is a great recipe that you can dress up as a casserole if need be!

Mushrooms are an overlooked ingredient that are incredibly good for us.  They are cancer preventers, they are high in vitamin D, and there are studies that have shown substituting mushrooms for various foods (like red meat) result in significant weight loss.
greenbean casserole saute

11 oz cream of mushroom soup
24 oz green beans (chop into small pieces if you like, or don’t)
1 Tbsp butter
2 Tbsp olive oil
1/4 onion, chopped
10 oz chopped mushrooms
1/2 cup water
1 Tbsp pepper
Salt to taste
Parmesan or Swiss cheese


Sauté chopped onion in butter and oil, then add chopped mushrooms.

Cook until soft then add green beans, water, salt and pepper.  Cook another 2-3 minutes. Pour in mushroom soup (I used Trader Joe’s condensed portabella) and letter simmer for ~ 5 minutes.

cream of portabello soup

You could stop there and enjoy a delicious green bean and mushroom soup.  Or you can take it up a notch…

Pour soup in to casserole dish and cover with the greatest gift to mankind: Cheese.  I used Parmesan, but you use what feels right.

Bake in oven for ~ 20 minutes (until top is golden brown) at 375 degrees.  Let cool. Enjoy.

greenbean casserole with cheese

(recipe adapted from the Trader Joe’s portabella soup box)

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Madeleine Vanstory attended Duke University and began her post-graduate journey at The Elaine Clark Center working with special needs children. She went on to work as a Clinical Research Scientist running clinical trials for the CDC and developing medical devices for Welsh Allen, Abbot Labs, Roche and Johnson & Jonhson Her work included non-invansive cervical cancer detection, continuous diabetic glucose monitoring, non-harmful infant bilirubin level detection and studying Vitamin C's anti-aging effects on the skin. Madeleine attended Medical school at The Brody School of Medicine at East Carolina University and completed a residency in Family Medicine at Moses Cone Hospital in Greensboro NC. Dr. Madeleine Vanstory is a board certified Family Physician who has practiced all over the world. She has lead medical missions in Kenya and Honduras. She has participated with Operation Smile in Russia, she has patients in North Carolina, Maine, Oregon and New Zealand. Dr. Vanstory has worked the medical tents in the Marine Corps marathon in Washington DC and at the Kona Ironman World Championships. And Dr. Vanstory has marched with the Surgeon General promoting "Exercise is Medicine" at the World Congress Sports Medicine Conference. Disillusioned by the current health care system and armed with the realization that culture, nutrition and emotional well-being have a profound impact on health, Dr. Vanstory now motivates clients and patients to discover the healthiest versions of themselves through humor, counseling in her "Upgrade Your Health" Wellness Program.

2 thoughts on “RECIPE: Green Bean and Mushroom Soup (or Casserole)

    1. You can always leave off the cheese! I find when I ingest dairy made from grass-fed animals not treated with hormones, I’m ok. Unless I’m eating a lot of clean dairy (then I get phlem-y) But everyone is biologically unique. I can’t tolerate a lot of meat, no matter how ‘clean’. So my recipes aren’t meat focused. You can add or subtract ingredients to make them your own. Thanks for your remarks!

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