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!
Prep Time:8 minutes
Cook Time:40 minutes
Total Time:48 minutes
Yield:8 servings 1x
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)
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.