Warm and cozy is how I would describe this soup!

Plus, if you like mushrooms, I think this really highlights the flavor!

Such a deep, rich flavor can be developed so quickly with seasonal herbs and spices, and this makes for fantastic lunch or dinner!

Today, I used cremini mushrooms, but you can feel free to mix and match any mushrooms you like!

I also added black beans here to add a little bit more protein, fiber, and healthy carbohydrates to this soup.

In effect, this makes the soup a one-pot meal if you so choose. A dream for many home cooks like myself!

You can also serve this up with some brown rice, quiona, or other whole grain along with some roasted veg or a salad.

Enjoy!

Black Bean and Mushroom Soup

Cook and Prep Time: 30 minutes

Serves: 4-6

You Need

  • 1 28 oz. can Black Beans, rinse and drained
  • 2 lbs. Cremini Mushrooms, chopped
  • 1 Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 4 cups Vegetable Broth
  • 5 oz. Coconut Yogurt
  • Salt, to taste
  • Black pepper, to taste
  • 3 tbsp. Garlic Powder
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Rosemary
  • 1 tsp. Sage
  • Chopped Scallion, for garnish
  • Olive Oil or Vegetable Stock, for sautéing.

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pot to medium heat.  Once hot, add the onion.  Cook until softened and caramelized, 5-6 minutes.  Then, add garlic, and cook for 1 more minute, until fragrant.  (Add vegetable stock to deglaze as needed).
  3. Add mushrooms, and stir to combine.  Cook through until their liquid has burned off, 5-7 minutes.
  4. Add back beans, yogurt, and spices, and stir to combine.  Then, and vegetable stock, and bring the soup to simmer.  Allow soup to simmer for 5 minutes, and season to taste.  Turn off the heat.
  5. Using an immersion blender, blend until smooth.
  6. Serve with chopped scallions and toasted sourdough bread.  Enjoy!