Go Back
+ servings
Bean Mushroom Carrot Soup
Print Recipe
5 from 3 votes

Black Bean Mushroom Carrot Soup

This 20-minutes Black Bean Mushroom Carrot Soup is a quick and efforless vegetarian soup that is packed with plant protein from beans and immune boosting mushrooms!
Cook Time22 minutes
Total Time22 minutes
Course: Soup
Cuisine: American
Keyword: Black Bean Soup, Mushroom Soup, Soup, Vegetarian Soup
Servings: 4 servings
Author: Silvia Dunnirvine


  • 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


  • 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