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Black Bean Mushroom Soup
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Steaming hot Black Bean Mushroom Soup in a rustic bowl, showing its grainy texture, served with toasted sourdough bread and vegan butter.

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Discover more recipes with these ingredients

Black Bean Mushroom Soup [Vegan]

489

Dairy Free

Vegan

The very first time I tried mushroom soup it came from a tin, and unsurprisingly, it was repulsive. I couldn't fathom why people would want to eat this stuff, but despite my unequivocal feelings on the matter, the tinned soup aisle was full of this stuff! Inconceivable. Fresh, homemade soup is... Read More

Ingredients You Need for Black Bean Mushroom Soup [Vegan]

1/2 cube vegetable stock, preferably organic
1 can of black beans
10.5 ounce mixed white cap and chestnut mushrooms, also preferably organic
1 onion, peeled and finely chopped
1 and 2/3 cup hot water
2 tablespoons olive oil
1 garlic clove, peeled and minced
1 teaspoon dried thyme
4 slices of sourdough bread, to serve
Vegan butter, to serve

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How to Prepare Black Bean Mushroom Soup [Vegan]

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.

Nutritional Information

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