Bean and Mushroom Soup
November 9, 2022
: 5-6
: 10 min
: 20 min
: 30 min
: Easy
Healthy, nutritious, and warming, our Bean and Mushroom Soup will comfort you in every way. Just the right amount of flavor and texture, this is a meal you will feel good about eating. We love that every ingredient packs a nutritional punch and will also leave you feeling full. If you want to add meat to this, you could add crumbled and browned Italian sausage or simmer a smoked ham hock in the broth as it cooks. If you add the ham hock, I suggest adding more liquid and simmering for about an hour. Give this a try and let us know your thoughts!
Ingredients
- 1 can black beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 4 cups baby Bella mushrooms, rinsed and thinly sliced
- 2 medium carrots chopped small
- 1 large shallot diced small
- 2. tbsp garlic confit (substitute 1 tbsp minced garlic)
- 6 cups vegetable stock
- 1/2 tsp minced sage
- 1/2 tsp minced thyme
- 1 tbsp herbs de Provence
- 4 cups shredded kale
- salt to taste
- 1 tbsp olive oil
Directions
- Step 1 In a medium dutch oven, heat olive oil over medium heat.
- Step 2 Add carrots and onion. Sauté until soft.
- Step 3 Add garlic confit and mushrooms. Saute until mushrooms release as much liquid as possible.
- Step 4 Add herbs, beans, kale and stock.
- Step 5 Cook 10-15 minutes. Salt to taste.