This White Bean and Mushroom Soup is made in one pot, can be ready in as little as 30 minutes, and tastes amazing! Naturally vegan and allergy-friendly!
I'm pulling another recipe from the archives today and giving it a much-needed makeover.
It's the first day of February and so far we haven't really had a bad winter. We've had a little snow, lots of sun and the temperatures have been bearable. But just like I do every year, I realize that the worst month of all, weather-wise at least, is February. The temperatures tend to plummet. And we'll have days where being outside will literally steal your breath.
Which is precisely why I felt like this White Bean and Mushroom Soup was in order. It's warm, cozy and totally comforting. Just the type of meal you need in the dead of winter.
I created this soup while I was doing the Clean Program about six years ago now and it's still one of my go-to's. It's not only very easy to make, but it's healthy, protein-packed and free from all the top allergens. It's my final day of the
The Clean Program, if you aren't familiar with it, it's a 21-day cleanse where you remove a ton from your diet (including things like bananas, strawberries, nightshades, etc.). You have two liquid meals a day, morning and night, and a hearty, solid-food meal during the day. It's my final day of the
The program wasn't as hard as I thought it was going to be (and honestly I've thought about doing it again), but it's definitely an adjustment. Luckily, with meals like this white bean & mushroom soup, it was a heck of a lot easier. This soup was one of the meals I made over and over again!
This soup is made in one pot, can be ready in as little as 30 minutes, and tastes amazing!
I'm usually a fan of pureed soups (lately I've been loving my Turmeric Cauliflower Soup), but this time I actually chose to just pulse the ingredients together and the texture ended up being perfect. A little chunky, which made it feel even heartier, but still easy on your digestive system.
And bonus: it also makes awesome leftovers! I had this for lunch like three days last week with a side of avocado toast (on my Quinoa Almond Flour Bread!) and it was heavenly. The perfect way to warm up and nourish my body. Hope you enjoy it!
More Vegan Soup Recipes to Try:
- Cream of Mushroom Soup
- Tortilla Soup with Quinoa
- Creamy Broccoli Soup
- Creamy Italian Quinoa Soup
- Super Healthy Green Detox Soup
Vegan White Bean and Mushroom Soup
- 1 tbsp olive oil
- 16 ounces cremini/baby bella mushrooms sliced/chopped (2 containers)
- 1/2 red onion chopped
- 2 garlic cloves minced
- 1 15 oz can organic white beans, drained & rinsed
- 3 cups vegetable broth
- 1 tablespoon dried Italian seasoning
- 1 teaspoon dried rosemary
- Pinch of hot pepper flakes
- Salt & pepper to taste
- Heat your olive oil in a medium saucepan. Add your garlic and onion and cook until the onions are slightly opaque and beginning to brown. Add your mushrooms. As the mushrooms start to soften, add the spices and the white beans. Season with salt and pepper. (if desired, remove a few mushrooms to use as a garnish)
- Cook for 3 - 5 minutes then add the broth and bring the soup to a boil. Add chili flakes, a bit more salt and pepper if needed, and reduce to a simmer.
- Let the soup simmer for as long as you want. I left it on the stove for about 30 minutes. The longer it's there, the more flavorful it will be!
- When ready to serve, transfer it to a blender and pulse until it's smooth(ish). Garnish with mushrooms (if using), chopped scallions, a drizzle of olive oil and some hemp seeds.
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31 comments on “Vegan White Bean and Mushroom Soup”
O. M. G.
I just made this– I tweaked it a bit, however. I used fresh thyme rather than dried basil and parsley: I added the thyme when I was letting the onions and garlic and mushrooms "get all happy together," as I imagine Emeril might say. 🙂 I also added the red pepper at this point to release their oils. I was tempted to use No Chicken stock, but I went with your suggestion of water– I'm SO GLAD I did! WOW.
Truly, this is one of the BEST soups I have EVER had. Today is my first official day of the Clean program (I've been doing the pre-detox for the last few days) and JEEZ. Amazing. Thick. Meaty. Savory. Comforting. Today was one of those rainy days of spring and this soup was warm and delicious.
Oh, and I added a tablespoon of nutritional yeast because I have a big crush on that stuff right now. 🙂
Simple. Inexpensive. Delicious.
Next time I make it, I want to play with using healthful dried mushrooms– like Maitaike, perhaps, (reconstituted, of course!) in combination with the fresh ones.
THank you so much, Quinoa Queen! 🙂
Much Love and Light,
Thank you so much for your kind words! I'm so glad you enjoyed the soup – you're tweaks sound absolutely delicious. I'm definitely going to try the fresh thyme next time I make it.
The consistency is one of the best things about this soup. I did my cleanse last fall and it was one of those chilly fall nights – perfect 🙂
If you make it again, please let me know! The dried mushrooms sound very interesting – I haven't experimented much with dried mushrooms, but just started using porcinis and I LOVE them! So flavorful and delicious.
Good luck on your cleanse. If you have any questions along the way, please don't hesitate to reach out!
I just made this soup for dinner. After reading the comments, I decided to substitute 1 tbls of the basil for one tbls of thyme (not fresh). The flavors were great! I like that this is a light soup that has bold flavor.
This soup sounds delicious! I’m going to make it this week. Do you think leftovers would freeze well?
Oh yes, definitely! Yum – let me know how you like it 🙂
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I just made this tonight for dinner with no modifications and it was wonderful! I left some of the mushrooms more chunky because my hand blender didn’t get them all creamed together and it was perfect! So excited to have this for the next few days.
I’m thrilled you liked it! I like mine a little chunky too, so that sounds perfect 🙂
I made this soup a few days ago and oh my goodness, it was so good! And this is coming from a lifelong mushroom-disliker. I’ve been trying to outgrow my childhood aversion to mushrooms and this recipe was perfect for that. I love the slightly chunky, slightly smooth texture, and the flavors soaked in even better the next day. I’ll definitely be making this again in the future 🙂
SOO glad you enjoyed it, Danielle!! And yay for mushrooms!! xo
Sounds delicious! Do you think this could be made in a slow cooker?
I haven’t tested it, but I bet you could and then use an immersion blender after 🙂
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Full of flavor and simply delicious!
So glad you enjoyed!
This turned out well. It’d be helpful to clarify dry/cooked quinoa.
Sorry, just left you a comment about cooked/dry quinoa meant for another recipe. My apologies.
SO GOOD! I love mushrooms and soup is all I eat in the fall, so this recipe is a new favorite! Super excited to repeat this all fall and winter… and probably spring!. So inexpensive and delicious I used my homemade veggie broth and threw 2 cans of beans in because I had it and wanted to add a bit more protein. I also put a nice dollop of tofu cream on top with the hemp hearts. Make this soup!
Woohoo!!! So glad you enjoyed it 🙂
what Is the serving size?1 cup?Cant wait to try:)
1.5 cups! xx
Very tasty. I only had 1 package of mushroom, so I added spinach after using my immersion blender for a chunky texture.
So yummy! I added a little basil and extra garlic because why not? We aren’t vegan so I did a little sour cream dollop for each serving and some black rice to round it out. Would have still been a 10 without those additions. Thank you!!
YAY! So happy you enjoyed it!