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 loves comforting soups like healthy cauliflower soup and hearty minestrone 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
- 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.
- Add 2 tbsp olive oil and dill (parsley), stir and serve hot.
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 freezer prep meals. I’m obsessed!
More Healthy Mushroom and Soup Recipes
- Russian cabbage shchi
- Spinach lentil soup
- Vegetable soup recipe
- Stuffed parmesan mushrooms
- Broccoli mushroom stir fry
- Spaghetti squash quiche with mushrooms
Bean and Mushroom Soup
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.
Notes
- 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.
- 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.
- 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.
Absolutely delicious!
That’s awesome!!!
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!
Glad you enjoyed!:)
made in the instant pot and couldn’t have been easier! my husband LOVED this soup!
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!!
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.:)
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.
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.
Finally ordered an instant pot yesterday…you and everyone else in the blogging world convinced me it’s worth it!
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.:)
Love, love, love the addition of dill!
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!!
Yes, I like that organic cream of mushroom soup. No that unhealthy and great flavour.
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 🙂
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
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!