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.

During the cooler months, we love hearty soups like vegetarian pasta fagioli, Instant Pot ham and bean soup and minestrone soup!

Bean mushroom soup with dill served in a bowl with a spoon.

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, beans, onion, celery, carrots, dill, cream of mushroom soup, bay leaf, vegetable broth, garlic, oil, salt and pepper.
  • 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 broth.
  • 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.

Step  by step process how to make bean and mushroom soup.
  • 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.
Person holding a ladle full of bean mushroom soup in a pot.

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.
Ladle inside the pot with white bean and mushroom soup.

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.

Of course, you can never go wrong with soup and grilled cheese sandwich, or soup and salad combo. This simple butter lettuce salad or lemon kale salad are the perfect pairing.

Mushrooms are a delicious addition to my healthy green bean casserole, so naturally garlic green beans make a delicious 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!

Bag with mushroom bean soup ingredients packed as a freezer meal.

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.


Can I omit or replace a can of cream of mushroom soup?

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.

Can I use chicken broth or water?

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.

How can I make this mushroom bean soup vegan?

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.

Can I add chicken or other protein?

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.

Can I puree the soup?

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

More Soup Recipes to Try

Closeup of bean mushroom soup on a ladle.
Bean mushroom soup with dill served in a bowl with a spoon.

Bean and Mushroom Soup

Meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. You can make it on the stove, in a slow cooker or in an Instant Pot.
4.81 from 21 votes
Servings 8 servings
Calories 226
Diet Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 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.


Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 34g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 577mg | Fiber: 9g | Sugar: 3g
Course: Soup and Stew
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    Wow wow wow, this soup is absolutely delicious. Just made it today and had a big bowl for lunch. Highly recommend! 🙂

  2. 5 stars…..I would rate this recipe 10 stars if I could!!! I used 2 cups of mixed dried bean mix (and tossed the nasty spice mixture included in the bean pkg) and followed the recipe exactly as written. Don’t skip herbs at the end, makes a world of difference!!! Virtual hugs to you Olena, you rock!!!

  3. 5 stars
    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!

  4. 5 stars
    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.:)

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

    1. IT IS!!! Worth every penny! Let me know if you make any of my recipes or DM/email with any questions.:) Don’t be scared.:)

  6. 5 stars
    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!!

  7. 5 stars
    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

4.81 from 21 votes (3 ratings without comment)

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