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!

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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!
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Bean and Mushroom Soup

5 from 3 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

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.

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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15 comments on “Bean Mushroom Soup

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  1. This is an excellent soup–I made it with Trader Joe’s Portobello Mushroom Concentrate. No changes necessary, but do try it with the chopped garlic at the end, as suggested. Great flavor for a bean soup. Thanks!

  2. Delicious! I LOVE that you’ve given us options on which way we want to cook it. There are times I want to cook on the stovetop and times I want to use the Instant Pot. Very helpful to have these choices. Thank you!!

    1. Glad to hear because I put in a lot of time to test both versions. I hear ya. Sometimes I don’t mind to stir the pot but sometimes it’s super convenient to throw in and forget. I have been cooking using last method 99% lately because my 26 year old stove is pathetic. It takes twice the time to cook everything. I want to cry sometimes but I won’t.:)

  3. We love bean soup but have never put them with mushrooms, which sounds amazing and I can’t wait to make this recipe!

    I was on the fence about the Instant Pot but my daughter took care of that after she fell in love with hers. She bought a 6qt. sized one for me for my birthday. (which I swore I wasn’t having) And you know, I love this thing! I kept thinking that being retired and just the two of us, we really wouldn’t have a need for it. And I’m pretty sure we don’t NEED it, but what sweet luxury it is! Ive been making breakfast porridge for the whole week, soups, and stashing leftovers in the freezer, and cooking dried beans for all sorts of recipes and freezing those also. I haven’t had the nerve to try anything like pot roast yet. So far though, this is so much fun and fast, too! And wonderful to always have something in the freezer when one of the families shows up unannounced. I just grab a few ziplocks of frozen soup or chili and drop them into a pot of simmering water.

    That said, I also have been gifted a little electric smoker for my birthday and that has been a really fun outside food cooker to use! So far I have smoked a turkey, a chuck roast (poor mans brisket) and salmon. All were wonderful, though I worry about people saying smoked meats are cancer causers. Is anything safe anymore? We eat meat sparingly anyway, my husband not more than once or twice a week. Me, even less.

    I am so happy and excited for your move! The layout of the house looks like everything you need! And that view! Nothing to say but it is breath taking.

    1. Hi Laurel. I missed you and just thought about you the other day!:) Very well put about an Instant Pot. I did my research about smoking before but I can’t remember. All I remember is that liquid smoke doesn’t have too many carcinogens but I think smoked food does. I know, it’s sad. Everything in moderation I guess. I recently read more than 2 glasses of alcohol a week increase breast cancer risk like a lot. I mean I barely drink because I can’t sleep after alcohol. What is fun left in life for aging folks?:) Anyways, nice to see you.

  4. Finally ordered an instant pot yesterday…you and everyone else in the blogging world convinced me it’s worth it!

  5. Another great one. And that organic cream of mushroom soup looks extremely virtuous. What a great thing to throw in as flavor. In my cart. THANK YOU!!

  6. Anyone tried it without cream of mushroom soup added? Like the recipe but want to make it tonight and going to the store is not an option 🙂

  7. Hello I just accidentally found your blog, I recently have gone gluten free and am very exited to try your recipes, they sound marvelous. Thank you so much. Jacque Zannini

    1. Hi Jacque. Let me know what you try and how you like it.:) Don’t be afraid to hurt my feelings.:) You are very welcome and good luck on your new path!