A bowl of bean and mushroom soup is so comforting on a rainy Fall day or a snowy Winter night. Meaty, hearty and a tad creamy, this soup is also healthy: full of fiber, protein and low in fat. I have also included a slow cooker version for those who are super busy. The soup also freezes extremely well.
Besides being filling and good for you, this mushroom soup is also very affordable. My mom has been making it ever since we came to Canada and you know immigrants do not have much money after landing in the dreamland.
My philosophy is to eat healthy but not to go overboard. That’s why I added canned cream of mushroom soup. It adds tons of flavour and a nice creamy texture. The nutritional value and ingredients were not so bad either. My store’s generic brand didn’t have any preservatives in it. Lately I was able to find organic cream of mushroom soup by Pacific Foods or Amy’s. Not every grocery store carries it but if you see it, grab a few. You can also stock up from Amazon (links above).
The slow cooker version of this bean and mushroom soup could be simplified even further: prepare in the evening, refrigerate overnight, turn slow cooker on in the morning and go to work. Come back home to a ready dinner.
I realize many kids do not like mushrooms or beans. You can puree soup in a blender or just do not add mushrooms to kids’ bowls. I recommend serving with a piece of toasted Ezekiel bread and a salad. Enjoy!Print
Bean and Mushroom Soup
Hearty Bean and Mushroom Soup Recipe is super easy and healthy, with a slow cooker option.
- Prep Time: 8 minutes
- Cook Time: 40 minutes
- Total Time: 48 minutes
- Yield: 6 servings
- 8 cups water
- 1 large onion, finely chopped
- 2 medium carrots, finely grated
- 2 large celery stalks, diced
- 1.5 lbs white or brown mushrooms, sliced
- 1 tbsp olive oil, extra virgin
- 1 can (11 oz) organic cream of mushroom soup (I used Pacific Foods)*
- 2 x 14 oz cans white, red kidney or romano beans, drained & rinsed
- 2 tsp garlic powder or 2 large garlic cloves, crushed
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 bay leaves
- 1/3 cup dill or parsley, chopped (for garnish)
- To a large pot, add water and bring to a boil on high heat, then reduce heat to low – medium.
- In the meanwhile, preheat medium skillet on low – medium heat and add olive oil. Add onion and saute for 2 minutes, stirring occasionally. Add carrots and celery, saute for a few more minutes, stirring occasionally. Add cream of mushroom soup, stir and cook for another minute. Transfer to a pot with boiling water, rinse the skillet and return to high heat. Add mushrooms and cook until some turn golden brown, stirring occasionally. Transfer to a pot along with remaining ingredients: beans, garlic powder, salt, pepper and bay leaves. Cover and cook for 30 minutes. Serve hot garnished with fresh dill or parsley.
Crock Pot Option: Follow steps above and add all ingredients to a large crockpot. Cover and cook on Low for 6-8 hours or on High for 4 hours.
Store: Refrigerate 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 on a stovetop covered on low.
*If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavourings. I was able to find a few clean brands (Western Family) in my local grocery store.
Did you make this recipe? Please give it a star rating in the comments.