Black Bean Mushroom Soup

One of the easiest and most satisfying recipes to whip together is soup. I’ve experimented with carrot soup, zucchini soup, green pea soup and many others, and while those are delicious, they often lack the proper nutrients including protein and calcium.

The simplest sources of protein for vegetarians are beans and nuts, along with dairy sources like yogurt and eggs. Anyone who knows me well can attest to my obsession with chickpeas. Earlier this year, I went through two cans of chickpeas a week, and yes, I was the only one consuming all of those chickpeas roasted, atop a salad or mixed into hummus.

Whenever I find a recipe that I love that doesn’t have chickpeas, I’m thrilled because it’s a new set of flavors to add to my culinary arsenal. This soup calls on another common bean, the black bean, as well as mushrooms for its flavor. Aside from being quick and easy, this recipe requires minimal ingredients and is great for beginning cooks and aficionados alike.

Black Bean Mushroom Soup


> 1 tablespoon olive oil
> 1 garlic clove, chopped
> 1 yellow onion, chopped
> 12 ounces white cap mushrooms
> 1 1/2 cups hot water
> 1/2 cube vegetable stock
> 1 can black beans
> salt and pepper


Heat the olive oil in a medium-sized pot over high heat. Add the garlic and onions, and cook until they have become translucent, about 5 minutes.

Add the mushrooms and cook for 7 more minutes. Add the hot water, stock cube and beans, and gently simmer for 20 minutes.

Transfer the cooked mixture to a blender, and pulse until liquid with some texture.

Makes 2 servings.

Adapted from One Green Planet.


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