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!
Servings: 4 servings
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