by Olena

Bean Mushroom Soup

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Olena Osipov
5 from 11 votes

This meat-free bean and mushroom soup is hearty, healthy and packed with flavor. Even better you can make it on the stovetop, in a slow cooker, or using an Instant Pot and it’s even freezer friendly!

During the cooler months, my family go gaga for warm comforting soups; broccoli cheese soup, healthy cauliflower soup, butternut squash soup, and hearty minestrone soup are other veggie favorites of ours!

Bean Mushroom Soup

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. Better yet anything with mushrooms instantly feels so homey and comforting. Mushroom stroganoff, mushroom cauliflower risotto, lentil and mushroom casserole, and now this bean and mushroom soup!

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?! You can use it to make more hearty bean-ish soup recipes: Instant Pot black bean soup, beef and bean soup, sausage barley soup and turkey taco soup.

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. How to Make Bean and Mushroom Soup step by step
  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. How to Make Bean and Mushroom Soup step by step
  4. Add 2 tbsp olive oil and dill (parsley), stir and serve hot. Bean and Mushroom served in bowl with spoon and garnished with dill

How to Make a Freezer Meal

  • Before freezing (slow cooker): 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 mushrooms and cook until golden brown, stirring occasionally. Transfer to the bag with other ingredients to freeze.
  • Instant Pot: 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. Cook from frozen with 8 cups water or low sodium broth on High pressure for 15 minutes. Quick release.
  • Slow cooker: Cook from frozen with 8 cups of water (stock) for 4 hours on High or 6-8 hours on Low.
  • After cooking: Add 2 tbsp olive oil or butter, and dill (parsley). Stir and serve hot.

Check out my full list of 20 healthy frozen dinners. I’m obsessed!

Bean Mushroom Soup prepared in a freezer bag for healthy freezer meal

More Healthy Mushroom and Soup Recipes

Bean Mushroom Soup served in bowls with spoon

Bean Mushroom Soup

Bean and Mushroom Soup

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!
5 from 11 votes
Print Save Rate
Prep Time: 8 minutes
Cook Time: 40 minutes
Servings: 8 servings
Calories: 226kcal
Author: Olena Osipov

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

  • Stovetop: To a large pot, add water and bring to a boil on high heat.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
      How to Make a Freezer Meal
      • Before freezing (slow cooker): 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 mushrooms and cook until golden brown, stirring occasionally. Transfer to the bag with other ingredients to freeze.
      • Instant Pot: 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. Cook from frozen with 8 cups water or low sodium broth on High pressure for 15 minutes. Quick release.
      • Slow cooker: Cook from frozen with 8 cups of water (stock) for 4 hours on High or 6-8 hours on Low.
      • After cooking: Add 2 tbsp olive oil or butter, and dill (parsley). Stir and serve hot.

      Nutrition

      Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 34g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 577mg | Potassium: 508mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2766IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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