by Olena

Bean Mushroom Soup

by Olena

Hearty and Healthy Bean and Mushroom Soup Recipe on a stovetop, in slow cooker or Instant Pot. Instructions on how to turn into a freezer meal. It is a winner!

A bowl of this bean mushroom soup marked my return in the kitchen after 2 weeks of conference travel. And you know that feeling of living off of restaurant food, even if it’s healthy – you get sick and tired of it. This recipe is about 5 years of age on iFOODreal and 25 years old in my mom’s cookbook. I am updating pictures and let’s be honest the depth of flavour too.:)

This morning I put it as a freezer meal into my Instant Pot (if you haven’t heard yet I’m obsessed with healthy freezer meals) and we upgraded from there. So now you have so many cooking options for this bean soup – stovetop, slow cooker, Instant Pot and even a freezer meal. Whoa, am I awesome?! JK but really it’s a lot of work to test and write out all those options. So you enjoy!

And lastly, you can use dried white beans with Instant Pot version. Are you convinced yet that you need one?!

More hearty bean-ish soup recipes: beef and bean soup, sausage barley soup and turkey taco soup.

How to Turn Bean Mushroom Soup into a Freezer Meal

Hearty and Healthy Bean and Mushroom Soup Recipe on a stovetop, in slow cooker or Instant Pot. Instructions on how to turn into a freezer meal. It is a winner!

In a gallon size Ziplock bag, add all ingredients, except water (stock). Let as much air out as possible, seal and freeze for up to 3 months.

If cooking in Instant Pot, pressure cook on High from frozen with 8 cups of water (stock) for 15 minutes if using canned beans or 30 minutes for dried beans. After do Quick Release.

If cooking in slow cooker, saute onion, garlic, carrots and celery, combine with other ingredients and cook from frozen with 8 cups of water (stock) for 5 hours on High or 10 hours on Low.

Check out my full list of healthy freezer meals. I’m obsessed!

Hearty and Healthy Bean and Mushroom Soup Recipe on a stovetop, in slow cooker or Instant Pot. Instructions on how to turn into a freezer meal. It is a winner!

How to Make Bean and Mushroom Soup Recipe

  1. To a large pot, add water and bring to a boil on high heat.
  2. In the meanwhile, preheat medium skillet on low – medium heat and add 1 tbsp olive oil. Add onion and sauté for 2 minutes, stirring occasionally. Add carrots, celery and garlic; sauté 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. Hearty and Healthy Bean and Mushroom Soup Recipe on a stovetop, in slow cooker or Instant Pot. Instructions on how to turn into a freezer meal. It is a winner!
  3. Return skillet to high heat, add mushrooms and cook until golden brown, stirring occasionally. Transfer to a pot along with beans, salt, pepper and bay leaves. Cover and cook for 30 minutes. Hearty and Healthy Bean and Mushroom Soup Recipe on a stovetop, in slow cooker or Instant Pot. Instructions on how to turn into a freezer meal. It is a winner!
  4. Add 2 tbsp olive oil and dill (parsley), stir and serve hot. Hearty and Healthy Bean and Mushroom Soup Recipe on a stovetop, in slow cooker or Instant Pot. Instructions on how to turn into a freezer meal. It is a winner!
Print

Bean and Mushroom Soup

5 from 4 reviews

Hearty and Healthy Bean and Mushroom Soup Recipe on a stovetop, in slow cooker or Instant Pot. Instructions on how to turn into a freezer meal. It is a winner!

  • Author: ifoodreal.com
  • Prep Time: 8 minutes
  • Cook Time: 40 minutes
  • Total Time: 48 minutes
  • Yield: 8 servings 1x

Ingredients

  • 8 cups water or low sodium broth
  • 1 large onion, finely chopped
  • 2 medium carrots, finely grated
  • 3 large celery stalks, diced
  • 1.5 lbs white or brown mushrooms, sliced
  • 3 tbsp extra virgin olive oil, divided
  • 1 can (11 oz) organic cream of mushroom soup (I used Pacific Foods)
  • 3 x 14 oz cans white navy beans, drained & rinsed
  • 3 large garlic cloves, crushed
  • 1 1/4 tsp salt
  • Ground black pepper, to taste
  • 3 bay leaves
  • 1/3 cup dill or parsley, chopped (for garnish)

Instructions

  1. Stovetop: To a large pot, add water and bring to a boil on high heat.
  2. In the meanwhile, preheat medium skillet on low – medium heat and add 1 tbsp olive oil. Add onion and sauté for 2 minutes, stirring occasionally. Add carrots, celery and garlic; sauté 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.
  3. Return skillet to high heat, add mushrooms and cook until golden brown, stirring occasionally. Transfer to a pot along with beans, salt, pepper and bay leaves. Cover and cook for 30 minutes.
  4. Slow Cooker: Follow steps above and add all ingredients to a large slow cooker. Cover and cook on Low for 6-8 hours or on High for 4 hours.
  5. Instant Pot: Add all ingredients in the order listed above (no sauteing necessary – the beauty of pressure cooking), cover and cook on High pressure for 15 minutes (if using dried beans cook for 30 minutes).
  6. Add 2 tbsp olive oil and dill (parsley), stir and serve hot.

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.

Notes

You can use 2 cups of dried beans with Instant Pot – cook for 30 minutes.

If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavours.

Butter is also great for adding a depth of flavour at the end instead of olive oil.

I also like to add more garlic after cooking.

 Did you make this recipe? Please give it a star rating in the comments.

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About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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