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:
  • 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)


    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.

    0 Response to "Bean and Mushroom Soup"

    Post a Comment

    Iklan Atas Artikel

    Iklan Tengah Artikel 1

    Iklan Tengah Artikel

    Iklan Bawah Artikel