Black Bean Mushroom Soup Recipe

Black Bean Mushroom Soup is an inconceivable, fresh, homemade soup with some black beans in there for added protein and texture. 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 Bean Mushroom Soup
Black Bean Mushroom Soup Recipe by onegreenplanet

Soups with black beans always are so satisfying as they are rich in protein and this Black Bean Soup version is a definite family favorite. This outright dark bean soup formula meets up in a snap for a vegan soup formula that even meat darlings with love!

At the time of serving, You can serve the soup with chopped fresh cilantro and some green onion. If you prefer to also include some dairy, you can top with shredded cheese and sour cream as well!

Black Beans offer fiber, potassium, folate, vitamin B6, and they are also cholesterol free and that equals to a healthy heart. The fiber in black beans not only helps to lower the total amount of cholesterol in the blood and decrease the risk of heart disease, but it keeps you feeling full and that helps you lose weight.

Other recipes you might like to try: Cheesy Keto Ham RollsHigh Protein Baked SalmonLow Carb Fried Calamari

Black Bean Mushroom Soup
Print Recipe
Black Bean Mushroom Soup is an Inconceivable. Fresh, homemade soup with some black beans in there for added protein and texture.
Servings Prep Time
2 Serves 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
2 Serves 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Black Bean Mushroom Soup
Print Recipe
Black Bean Mushroom Soup is an Inconceivable. Fresh, homemade soup with some black beans in there for added protein and texture.
Servings Prep Time
2 Serves 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
2 Serves 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Ingredients
Servings: Serves
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve steaming hot with a couple of slices of freshly toasted sourdough bread and a generous slab of vegan butter.
Recipe Notes

Nutritional Information

Total Calories: 977 | Total Carbs: 84 g | Total Fat: 31 g | Total Protein: 35 g | Total Sodium: 2276 g | Total Sugar: 11 g Per Serving: Calories: 489 | Carbs: 42 g | Fat: 16 g | Protein: 18 g | Sodium: 1138 mg | Sugar: 6 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist advice.

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