This meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. Even better, you can make it on the stove, in a slow cooker, or using an Instant Pot and it can be a freezer meal.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Mushroom Bean Soup
- How to Make White Bean and Mushrooms Soup
- Tips for Best Results
- What to Serve with Bean Mushroom Soup?
- How to Make a Freezer Meal
- How to Store and Reheat
- More Mushroom Recipes to Try
- More Soup Recipes to Try
- Bean and Mushroom Soup Recipe
My mom used to make this mushroom bean soup for years. Her trick is to add a can of organic cream of mushroom soup and grate carrots very finely, so the soup gets a nice yellow color.
If you love mushrooms, this is the best bean and mushroom soup to cozy up to this winter. It’s savory and earthy with lots of mushrooms, hearty beans, and a sprinkle of fresh dill.
Why You’ll Love This Recipe
- One pot meal: Another delicious one pot meal for your recipe book, because you can never have too many!
- Affordable: Filled with budget-friendly ingredients, homemade soups are light on the wallet and freezer-friendly for when you need something quick and healthy.
- Hearty and flavorful: White bean mushroom soup is packed with protein and fresh veggies. The aromatics and fresh herbs lend to the amazing smell and taste, it’s so delicious!
- Can cook 3 ways: You have so many cooking options for this bean soup – stovetop, slow cooker, and Instant Pot so no matter what your schedule allows, you can enjoy a hot bowl.
- It’s also a freezer meal: If you’re meal prep obsessed like me, this soup recipe is for you! Just grab it out of your freezer and cook in your Instant Pot or slow cooker.
Ingredients for Mushroom Bean Soup
This mushroom bean soup recipe is brimming with simple ingredients.
- Mushrooms: I used white mushrooms because that’s all my grocery store had. Thinly sliced brown mushrooms would be the best.
- Onion: Finely chopped yellow or white onions add extra umami flavor to healthy soup recipes.
- Garlic: Freshly minced garlic sautéed with the onion enhances aromatics and flavor.
- Oil: You’ll need a splash of oil for frying, I used avocado oil.
- Vegetables: Chop up 3 celery stalks, and grate 2 medium sized carrots.
- Organic cream of mushroom soup: I use Pacific foods brand. If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors. Or see FAQs for a substitute.
- Beans: Use 3 cans of low sodium cannellini beans or white navy beans, rinsed and drained. If you have dried beans on hand, check out how to cook dried beans.
- Vegetable broth: You can use store-bought low sodium broth or homemade vegetable stock.
- Spices: Salt and pepper to taste.
- Herbs: I added bay leaves for an extra layer of flavor, then garnished with fresh dill. Fresh parsley is also a great choice.
How to Make White Bean and Mushrooms Soup
With minimal prep time and some simmering, this mushroom and bean soup is ready in 35 minutes!
There is recipe card below with full instructions for all cooking methods.
- Cook the mushrooms: Preheat a large pot on medium-high heat. Once hot, add oil and mushrooms and cook until golden brown, about 7-8 minutes. Transfer mushrooms to a large bowl.
- Sauté vegetables: Add remaining oil, onion, garlic, carrots, and celery to the same pot and reduce heat to medium. Sauté veggies for 5 minutes, stir in the cream of mushroom soup and cook for 30 seconds.
- Combine: Add mushrooms back in along with beans, broth, salt, pepper, and bay leaves. Stir to combine, cover, and bring to a boil. Then simmer soup on low heat for 20 minutes.
- Garnish and serve: Turn off heat and add dill. I let my white bean soup rest for 5 minutes so the flavors deepen. Then adjust seasonings to taste and serve.
Tips for Best Results
Here are some easy tips for making the best bean soup with mushrooms.
- Use brown mushrooms: For more flavor, use brown mushrooms or portobello mushrooms.
- To clean mushrooms: You can wipe them with damp paper towel. I like to break the rules of cooking and give them a quick rinse with cold water and scrub dirt off with a knife. They brown in a large pot just fine after this wash.
- Use bean broth, if you have it: Bean broth makes a rich, flavorful base for soups and stews. If you have any leftover broth from cooking dried beans, I highly recommend using it!
- If using dried mushrooms: Dried chanterelles or dried porcini mushrooms should be soaked for 30 minutes in a bowl with cold water. Don’t sauté them first. Instead, add to the pot with the beans and use the soaking liquid to replace some of vegetable broth.
- Other vegetables to add: Make it your own and sauté red or green bell pepper with the other veggies. Or add cubed parsnips, potatoes or sweet potatoes to the pot.
- Extra seasonings at the end: Add a pat of butter after cooking for extra depth of flavor. You can sauté veggies with butter as well. I also like to add freshly grated or minced clove of garlic at the end. Grated garlic will be more flavorful than minced though.
What to Serve with Bean Mushroom Soup?
Mushroom bean soup is a cozy meal on its own. I’ll add some homemade sourdough croutons on top if I have some, or serve crusty bread on the side.
How to Make a Freezer Meal
- Before freezing (slow cooker): Preheat large skillet on medium heat and add 1 tablespoon of olive oil. Add onion, carrots, celery and garlic and sauté for 5 minutes, stirring occasionally. Transfer to a resealable gallon size freezer bag. Then cook mushrooms until golden brown. Add to the same bag with other ingredients, except broth, to freeze.
- Instant Pot: In a gallon size Ziploc bag, add all ingredients, except broth. Let as much air out as possible, seal and freeze for up to 3 months. Cook from frozen with 7-8 cups of broth on High pressure for 5 minutes with 20 minutes of Natural Release.
- Slow cooker: Cook from frozen with 7-8 cups of broth for 4 hours on High or 7-8 hours on Low.
- After cooking: Add dill, stir and serve hot.
Check out my full list of 20 healthy freezer meals. I’m obsessed!
How to Store and Reheat
Store: Let soup cool, transfer to an airtight container, and refrigerate for up to 5 days.
Freeze: Once cooled, freeze in an airtight container for up to 3 months.
Reheat: To reheat the soup, I like to do place desired amount of soup in a small pot and simmer on the stove on low heat until heated through. Of course, you can always reheat soup in microwave in individual bowls for 2-3 minutes.
I don’t recommend to skip cream of mushroom soup because it adds flavor. To replace it, sprinkle 2 tablespoons of cornstarch or 4 tablespoons of flour over sautéed veggies, and stir. Then add 1/3 cup heavy cream or 1 cup any milk, stir to incorporate, bring to a boil and simmer until roux has thickened. Proceed with the recipe.
You can use low sodium chicken broth. You can also use water but soup will be less flavorful. My mom always used water though because that’s all she had.
Omit cream of mushroom soup. Then sprinkle 2 tablespoons of cornstarch or 4 tablespoons of flour over sauteed vegetables and mix well. Then add 1 cup dairy-free milk, stir until incorporated, bring to a boil and simmer until the roux has thickened. Then cook as per recipe.
Sure! You could stir in cooked crockpot shredded chicken or Instant Pot shredded chicken at the end. If you would like to use raw chicken, brown 1-2 chicken breasts after the mushrooms, add it to the pot with other ingredients, cook the soup, then remove, shred or dice and add back to the pot.
With slow cooker or Instant Pot versions, just add the chicken breast with the ingredients and when done, remove chicken, shred, and add back in.
Sure. For a thicker soup, you can puree 1 or 2 ladles in a blender and add it back in. Or puree mushroom and bean soup in batches until smooth.
More Mushroom Recipes to Try
- Healthy mushroom stroganoff
- Lentil and mushroom casserole
- Stuffed parmesan mushrooms
- Broccoli mushroom stir fry
- Spaghetti squash quiche with mushrooms
- Parmesan mushroom appetizers
More Soup Recipes to Try
Bean and Mushroom Soup
- 1.5 pounds brown or white mushrooms sliced
- 1 large onion finely chopped
- 3 large garlic cloves minced
- 2 medium carrots finely grated
- 3 large celery stalks diced
- 2 tablespoons oil for frying
- 11 ounces can organic cream of mushroom soup I used Pacific Foods
- 3 14 ounces cans cannellini or white navy beans low sodium, rinsed & drained
- 7 cups vegetable broth low sodium
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 bay leaves
- 1/3 cup dill or parsley finely chopped
On the Stove
- Preheat large heavy bottom pot on medium-high heat and add 1 tablespoon of oil. Add mushrooms and cook for 7-8 minutes or until golden brown, stirring occasionally. Transfer to a large bowl and set aside.
- Reduce heat to medium. Add remaining 1 tablespoon of oil, onion, garlic, carrots and celery. Sauté for 5 minutes, stirring occasionally. Add cream of mushroom soup, stir and cook for another 30 seconds.
- Return sauteed mushrooms to the pot along with beans, broth, salt, pepper and bay leaves. Stir, cover and bring soup to a boil. Reduce heat to low and simmer soup for 20 minutes.
- Turn off heat, add dill and let soup stand for 5 minutes, if you have time. Adjust any seasonings to taste and serve hot.
In Slow Cooker
- Saute mushrooms and veggies separately in a skillet. Then add all ingredients to a large slow cooker, cover and cook on Low heat for 4-6 hours or on High heat for 2-3 hours.
In Instant Pot
- Add all ingredients in the order listed above, skipping oil. You don't have to saute the veggies because food cooked under pressure comes out more flavorful, but you can, if you wish. Cook soup on High pressure for 5 minutes with 20 minutes natural pressure release, then release remaining pressure.
- Store: Refrigerate soup in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
- You can use 2 cups of dried beans with Instant Pot version and pressure cook for 30 minutes.
- If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors.