Black Bean Mushroom Soup is a great source of protein, nutrients, and fulfillment. You can make this recipe healthier by sautéing the garlic and onion in vegetable broth and skip the vegan butter. Try this Black Bean Mushroom Soup for us to prove that this dish is very tasty!
Black Bean Mushroom Soup (Vegan) Recipe by Clemence Moulaert
Inconceivable. Fresh, homemade soup is always a winner, especially when it’s at a local pub. But you know what’s even better? If you throw some black beans in there for added protein and texture. Now, this is the best damn soup you’ve ever had.
Black beans, earthy mushrooms, and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.
Aside from nourishment and fulfillment, this Black Bean Mushroom Soup is very warming and comforting. 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.
How To Make This Soup
- Heat the olive oil in a medium-sized pot. Fry the garlic and onions until they have become translucent, for about five minutes on moderately high heat.
- Add the dried thyme and mushrooms. Sweat for another five minutes, until they are more or less evenly browned. Pour over the boiled water, drop in the stock cube and beans, and gently simmer for 20 minutes, until the mushrooms have gone soft.
- Transfer the cooked vegetables and liquid to a blender; pulse till liquid but still “grainy.” You can also do this with a hand-held blender.
- Serve to steam hot with a couple of slices of freshly toasted sourdough bread and a generous slab of vegan butter.
Other recipes you might like to try: Protein Chickpea Minestrone Soup Recipe, Fat Burning Cabbage Soup Recipe, Low Fat Mushroom Soup Recipe
Black Bean Mushroom Soup
Ingredients
- 1/2 cube vegetable stock preferably organic
- 1 can black beans
- 10.5 ounce mixed white cap and chestnut mushrooms also preferably organic
- 1 medium onion peeled and finely chopped
- 1 and 2/3 cup hot water
- 2 tablespoons olive oil
- 1 clove garlic peeled and minced
- 1 teaspoon dried thyme
- 4 slices sourdough bread to serve
- Vegan butter to serve
Instructions
- Heat the olive oil in a medium-sized pot. Fry the garlic and onions until they have become translucent, for about five minutes on moderately high heat.
- Add the dried thyme and mushrooms. Sweat for another five minutes, until they are more or less evenly browned. Pour over the boiled water, drop in the stock cube and beans, and gently simmer for 20 minutes, until the mushrooms have gone soft.
- Transfer the cooked vegetables and liquid to a blender; pulse till liquid but still "grainy." You can also do this with a hand-held blender.
- Serve steaming hot with a couple of slices of freshly toasted sourdough bread and a generous slab of vegan butter.
