3 medium/large yellow potatoes, cubed, skin on
1 yellow or white onion, diced
1 large carrot, sliced
2 cloves garlic, minced
1/2 cup fresh or frozen mushrooms, diced to preferred size
1/2 cup frozen peas
1 can cannellini beans
In large stock pot, add cubed potatoes and carrots, add just enough water to cover plus one inch. Lower heat to medium high, cook until fork tender.
Meanwhile, in a sauté pan, add diced onion with 1 Tbsp olive oil, sprinkle with salt, sauté over medium low heat until soft and translucent. Between 5 – 10 minutes. Once ready, add to stock pot with potatoes.
In same pan, add mushrooms, sauté over medium heat until water has evaporated and mushrooms begin to caramelize and crisp slightly. (You can adjust this to your liking, I don’t like soggy mushrooms) Once cooked to your liking, add to pot with potatoes.
Add frozen peas and can of beans to stock pot, stir well to combine, add salt and pepper to taste, simmer until mixture thickens to your desired consistency. This can be more like stew or soup depending on your preference. Add vegetable broth or water to thin if desires.
Once peas and beans are heated through, ladle into a sturdy, comforting bowl and enjoy!