Bean and Mushroom Soup

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 1x

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)

STEPS

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.

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