Black Bean Mushroom Carrot Soup
Easy 20-minute Black Bean Mushroom Carrot Soup that is MEGA fulfilling and nourishing.
Servings: 3 servings
- 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 or beef 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 or beef 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