This White Bean Mushroom Soup is super easy to make, comforting, and satisfying. Made with fresh vegetables and pantry staples, this is an easy vegan soup packed with plant-based protein and lots of flavors.
Cozy Vegan Soup Recipes are a great comfort food during cold months.
This easy vegan mushroom and bean soup is amazing on chilly days. Made with aromatics like garlic and onions, this soup smells just as good as it tastes!
Made in just over 30 minutes with mostly easy pantry staples like canned beans, it's one of the best vegan mushroom recipes and is perfect for making on a weekday night.
The mushrooms add plenty of delicious flavors and the beans make this soup full of protein and filling.
While I recommend using homemade vegetable broth, you can substitute it with pre-made vegetable broth if needed.
Add a salad, some bread for dipping, and a mug of hot cocoa, and this white bean mushroom soup is the perfect fall and winter lunch or dinner.
If you're looking for fun and healthy vegan Cannellini Beans recipes, this Bean And Mushroom Soup is exactly what you need.
Ingredients
- olive oil
- garlic – crushed
- large onion – finely diced. Use a yellow or white onion. For more flavor, you can use 3 shallots.
- portobello mushrooms – thinly sliced. Shiitake mushrooms will also be a great choice, or you can use porcini.
- vegetable broth – preferably homemade, but premade will work, too
- cannellini beans – rinsed and drained. Great Northern, pinto, or navy beans work great, too.
- sprigs of fresh thyme – or 1 teaspoon of dried thyme
- salt
- red pepper flakes
Instructions
1. Cook the garlic and onion
Heat the olive oil in a large pot. Add the garlic and cook on medium heat for one minute.
Discard the garlic and add the onion to the same pot. Sauté for 7 minutes.
2. Cook the mushrooms
Add the mushrooms to the onions and cook until all the liquid evaporates.
3. Make the soup
Add the broth, beans, thyme, salt, and pepper to the pot. Reduce the heat to medium-low and cook the soup for 15 minutes. Remove the thyme from the pot.
4. Puree the soup
Take 1-2 ladles full from the pot and puree in a blender.
Transfer the pureed soup back into the pot and adjust the seasoning if needed. If the soup is too thick, add another cup of broth and bring the soup to a boil, then remove it from the heat.
Recipe Variations
If you have dried porcini mushrooms, soak them in water for 30 minutes. Then use this mushroom soaking water in addition to vegetable broth.
Storage and Reheating
The soup tastes best on the first day, but if you have leftovers, make sure to refrigerate the soup within 2 hours. Reheat in the microwave or on the stovetop and consume on the next day at the latest.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
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Recipe
White Bean Mushroom Soup
Ingredients
- 2 tablespoon olive oil
- 2 cloves garlic crushed
- 1 onion large, finely diced
- 16 oz portobello mushrooms thinly sliced
- 5 c vegetable broth preferably homemade
- 2 (15-oz) cans cannellini beans rinsed and drained
- 3 sprigs fresh thyme or 1 teaspoon of dried thyme
- ¾ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- Heat olive oil in a large pot. Add garlic and cook on medium heat for 1 minute.
- Discard garlic and add onion to the same pot. Sauté for 7 minutes. Add mushrooms and cook for 7-10 minutes until all liquid evaporates.
- Add 4 cups of broth, beans, thyme, salt and pepper. Reduce heat to medium low and cook soup for 15 minutes.
- Remove the thyme from the pot. Take 1-2 ladles full from the pot and puree in a blender.
- Transfer pureed soup back into the pot and adjust the seasoning if needed. If the soup is too thick, add another 1 cup of broth and bring soup to a boil, then remove from the heat.
Beth Brann says
Thank you for the inspiration to make this soup. It was very easy and delicious, and I used what I had on-hand. I used 8 oz crimini mushrooms, and a few dried shitake. I only had 1 can of great northern beans, but I also added some barley, and I added some of Trader Joe's mushroom spice blend. I think today, I will try as another person suggested to add a handful of spinach greens. It was a very healthy and satisfying meal.
Iryna says
Beth, thank you so much for your comment and a 5-star rating! I'm so happy you liked this soup recipe:)
cf86713 says
Can this be made in a slow cooker?
Iryna says
I haven't made it in a slow cooker, but I believe it's possible. I would cook for no longer than 3 hours on high or 6 hours on low.
Corinne Giglio says
Made this last night. So delish! Only changes...cooked onion, then added chopped garlic and left it in. Omitted thyme. YUM! Thanks for this awesome recipe. Will be making this a lot! Definitely a favorite.
Iryna says
Corinne, thank you so much for your comment and a 5-star rating! I'm very happy you liked this recipe:)
Debbie says
I added fresh spinach and it was DELICIOUS!
Iryna says
Debbie, thank you so much for your comment and a 5-star rating! I'm happy you loved this recipe!
Lisa says
Delicious, better than expected.
Iryna says
Lisa, thank you so much for your comment and a 5-star rating! I'm so happy you enjoyed this recipe!
Jan says
Delicious and nutritious. I’ll be making this soup often.
Iryna says
Jan, thank you so much for your comment and a 5-star rating! I'm glad you enjoyed this soup recipe.
Juanita says
I had frozen mushrooms, but in all fairness, that was MY mistake. I think I should have drained it instead of waiting for the water to evaporate (that would've taken more than 10 minutes!). I could do without the pepper. So will try again and do differently. Otherwise good!
Jennifer says
This soup was amazing!!! Super easy and very flavorful. I can't wait to make it again!
Iryna says
Jennifer, thank you so much for you comment and a 5-star rating! I'm happy you enjoyed this recipe!
Glenna Dagher says
Excellent! Will definitely make again!
Iryna says
Glenna, thank you so much for your comment and a 5-star recipe! I'm happy you enjoyed this soup!
Faith Alfreda Tyler says
Absolutely Delicious! Added spinach after I blended for the creaminess instructed in the recipe. Thanks so much for the best mushroom soup ever!
Iryna says
Faith, thank you so much for your comment and a 5-star rating! I'm happy you enjoyed this recipe!
Lillian Ingria says
I made this soup and added a spring mix of leafy greens... The second time I added broccoli florets... The third time I added BOTH the spring mix of leafy greens and the broccoli florets getting ambitious... On New Year's Eve and Day, I substituted the white beans for black eyed peas just for the holiday... Yum
Iryna says
Lillian, thank you so much for your comment and a 5-star rating! I'm very happy you loved this recipe! Adding spring mix of leafy greens and broccoli is a wonderful idea.
Lillian says
? You say to puree the soup 🍲 Yet there are whole beans and mushrooms showing Do you puree part of the soup and then add some whole beans and mushrooms Gotta know
Iryna says
Hi Lillian! Sorry for a late response! Yes, only part of the soup (1 or 2 ladles) is pureed.
Leah says
Delicious recipe! I also added some chopped kale in the last 10 mins of cooking until wilted for some added greens.
Iryna says
Leah, thank you so much for your comment and a 5-star rating! I'm happy you liked this recipe! Adding kale in the end is a great idea to add some extra nutrients to this soup.
Olga says
Very beautiful and easy to cook! Got very good ideas for my family!