Creamy Mushroom Black Bean Soup
Author: 
Recipe type: Main
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Creamy Mushroom Black Bean Soup
Ingredients
  • 1 cup black beans (soaked at least 8 hours or overnight, and then cooked-total of 3 cups cooked (or 2 cans of black beans, rinsed and drained)
  • 1 cup small diced onion
  • 1 cup celery
  • 1 cup small diced carrot
  • 1 tbsp fresh minced ginger
  • 1 tbsp minced garlic
  • 2 cups chopped mushrooms
  • 1 tsp kosher/sea salt
  • ¼ tsp pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 4 cups water/broth/bean cooking liquid
  • 2 tbsp freshly squeezed lemon juice
  • Fresh parsley/cilantro/sprouts to top for serving
Instructions
  1. Heat pot and add onion, celery, carrot, ginger, garlic, coriander, & cumin along with a little water to sauté, adding more if needed to prevent sticking until onions have softened.
  2. While the vegetables are cooking, dice the mushrooms. Then add these along with the cooked black beans and stock to the vegetables. Bring to a boil and then lower the heat. Simmer until all vegetables are tender about 15 to 20 minutes.
  3. Working in batches, puree soup in blender until smooth and transfer each batch to a clean pot. You may need to add more stock if desired. While soup is reheating over a low simmer, chop the cilantro/parsley and set aside.
  4. Add lemon juice to soup and season with sea salt/pepper to taste.
  5. Ladle soup into bowls and garnish with freshly chopped parsley/cilantro or sprouts and freshly cracked black pepper.
Notes
236 mg of potassium, 53% Vitamin A, 12% iron, 8% Vitamin C, 5% Calcium/serving
Nutrition Information
Serving size: ⅙ Calories: 146 Fat: <1 g Saturated fat: 0 g Carbohydrates: 27.7 g Fiber: 9 g Protein: 9 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/creamy-mushroom-black-bean-soup/