Bean & Mushroom Soup by

Bean & Mushroom Soup. Hearty & Comforting

Mushrooms add unique flavours and textures to a meal. Yet it’s now their tremendous powers to enhance the functioning of our immune system, and act as super probiotics, that’s caught our attention.

Dr Joel Fuhrman suggests we eat mushrooms daily, along with 5 other essential foods. Well this soup has 3 of the 6, so it’s filled with hearty goodness!

Bean & Mushroom Soup
Cuisine: Soup
Author:, slightly altered
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4 mains
Hearty and comforting, this is my absolute favourite soup!
  • 2 x tin 400g (14 oz) organic red kidney beans
  • 600g (21 oz) mixed portobello and shiitake mushrooms
  • 2 onions, peeled and finely chopped
  • 800ml vegetable stock
  • 4 tbsp water
  • 2 garlic clove, peeled and minced
  • 2 tsp dried thyme
  • 4 slices of sourdough bread, to serve
  1. Heat a medium-sized pot to medium heat. Add the water and onions, continuously moving them around to sauté until they have become translucent. Then add the garlic for 30 seconds of cooking.
  2. Add the dried thyme and mushrooms. Sweat for another five minutes, until they are more or less evenly browned.
  3. Pour over the stock, then add the beans, and gently simmer for 20 minutes, until the mushrooms are tender.
  4. Transfer the cooked vegetables and liquid to a blender; pulse till liquid but still ‘grainy.’ (You can also do this with a hand-held blender.)
  5. Serve hot with a couple of slices of freshly toasted sourdough bread

Please leave a comment below or share your picture on Facebook (tag @vegrevival) or Instagram (@lyncowie). I’d love to see your successes!


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