This 20-minute Black Bean Mushroom Carrot Soup is a quick and effortless meal and great source of nourishment and fulfillment. This vegetarian soup is packed with plant protein beans and immune boosting mushrooms!
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Just the other day I woke up craving my childhood favorite Black Bean Soup. My Mother would blend the beans into a thick sauce-like mixture and add broth and veggies to it, sometimes she would add pasta or rice, too. On occasion it would just be plain black beans, kinda like refried beans but a little more soupy. I remember it being so delicious!
Whenever my Mother made this soup, we would always enjoy it as a main course because it was very filling and nourishing. Something I can appreciate even more nowadays, being a mother and understanding the importance of nourishing meals and how challenging this can be when life gets too busy.
Aside from a nourishing and warming bowl of soup, this recipe is plant based and vegetarian, packed with plant protein beans and immune boosting mushrooms. You can whip up this recipe in as quickly as 20 minutes!
health benefits of mushrooms
Mushrooms are a fungi used as a vegetable in cooking, and it come in lots of different shapes, sizes, and colors. Some mushroom species are toxic but the ones that aren’t can be quite healthy and delicious. They have an unique look, taste and texture and sometimes that can be quite intimidating.
Mushrooms are fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals. Nutritional benefits vary depending on the type of mushroom. But overall, they are a good source of antioxidants, B vitamins, copper and potassium.
If you don’t eat a lot of mushrooms now, they’re definitely worth exploring. Experiment with different recipes and add extra nutrients into your meals.
how to add mushrooms to your recipes
Creamy Keto Mushroom Salmon Skillet
Braised Chicken with Mushrooms and Broccoli
Instant Pot Mushroom Wild Rice Soup
what you will need to make black beans mushroom carrot soup
- shallots or yellow / red onion
- carrots (you may add some celery if you like but not required)
- mushrooms, I used Bella but you can use any kind you like
- red wine is optional but it adds a depth of flavor. Alternatively you can sub for balsamic vinegar
- black beans, canned or fresh
- vegetable broth if vegetarian, or beef/ bone broth
- kale or spinach
- salt, pepper, red pepper flakes and fresh thyme.
As far as tools you will need either a food processor or immersion blender.
How To Make This Black Bean Soup
Simply start by sautéing the shallots until fragrant, and carrots and mushrooms until the edge starts to soften. The wine is optional but it adds a depth of flavor that I personally love in this soup.
To achieve this incredible texture you will need to blend half of the can of beans. This will help thicken the sauce and add a real bean flavor, while you still get the full beans as well.
Lastly you add some fresh greens which could be either Kale, spinach or collard greens. If you end up using spinach, be sure to add it once the soup is completely done cooking. It won’t take much for the spinach to cook, while the kale and collard greens might need up to 5 minutes of simmering to get to a softer consistency.
This Black Bean Mushroom Soup is absolutely perfect as is (vegetarian and vegan if using vegetable stock instead of beef broth) but you can add shredded beef or chicken to it if you need the additional protein.
If you make this Black Bean Mushroom Soup recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Hungry for more Instant Pot soup recipes?
Black Bean Mushroom Carrot Soup
Ingredients
- 2 tbsp olive oil
- 1 whole shallot, minced
- 2 medium carrots, chopped
- 1 cup bella mushrooms, sliced
- 1/4 cup red wine* (optional)
- 1 can 15oz black beans
- 1 cup vegetable, beef or bone broth
- 2 cups kale, chopped
- 1 pinch sea salt and fresh ground pepper, to taste
- 1/4 tsp red pepper flakes
- 1 tsp fresh thyme
Instructions
- Heat oil in a medium soup pot or dutch oven. Add in shallots and cook until fragrant (2 mins). Add carrots, sauté (2mins) then add in mushrooms.
- Season with salt, fresh ground pepper, red pepper flakes and fresh thyme. Stir and continue to sauté (2 mins). Add red wine and cook until reduced.
- Meanwhile pour half of a can of black beans into a food processor or blender and pulse to form a thick bean sauce.
- Add vegetable broth, bean sauce and remaining can of beans into the soup pot and stir. Cover and bring soup to a boil (3-5 mins).
- Add kale, stir and simmer for up to 5 minutes. Serve
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup was so delicious! I love the creamy texture it gets from blending the beans. My only complaint is that there wasn’t more. If you are eating this as a meal there is only about 2-3 servings so I definitely recommend doubling or tripling if you want to freeze some.
Cheap and SO easy to make, this soup is amazingly simple yet incredibly delicious. I agree with the above comment. Fortunately I had anticipated that and tripled the recipe. I don’t measure anyway, I wing it and I think you can do that with very well with this recipe. I don’t have a food processor so I used a mortar and pestle and got the same effect. Love it!
so tasty and wholesome !! Quick and easy also which makes this satisfying soup a win win !! Thankyou garden in the kitchen !!
You are very welcome! Happy to hear 😉
Can I use checken or vegetable broth?
honestly you can use either but if you have both go with vegetable broth
Do you rinse the can of black beans or puree the beans with half the liquid?
Hi Jessica! you need the liquid from the can to purée the beans, however you are welcome to rinse the other 1/2 portion before adding it to the soup.
I loved this recipe! 5 stars!