This soup comes together effortlessly and in 20 quick minutes you will be serving what could potentially be you next favorite soup!

Healthy Soup recipe
Black Bean Mushroom Carrot Soup

How to make the Black Bean Soup

1.) Simply start by sautéing the shallots until fragrant, and carrots and mushrooms until the edge starts to soften. The wine is optional but it adds a depth of flavor that I personally love in this soup.

2.) To achieve this incredible texture you will need to blend half of the can of beans. This will help thicken the sauce and add a real bean flavor, while you still get the full beans as well.

3.) Lastly you add some fresh greens which could be either Kale, spinach or collard greens. If you end up using spinach, be sure to add once the soup is completely done cooking. It won’t take much for the spinach to cook, while the kale and collard greens might need up to 5 minutes of simmering to get to a softer consistency.

4.) This Black Bean Mushroom Soup is absolutely perfect as is (vegetarian and vegan if using vegetable stock instead of beef broth) but you can add shredded beef or chicken to it if you need the additional protein.

MAKES 3 SERVINGs

SERVING SIZE: 1 BOWL

Ingredients 
Ingredients
1. • 2 tbsp olive oil
2. • 1 whole shallot, minced
3. • 2 medium carrots, chopped
4.  1 cup bella mushrooms, sliced
5. • ¼ cup red wine (optional)
6. • 1 can 15oz black beans
7. • 2 cups kale, chopped
8. • 1 pinch sea salt and fresh ground pepper, to taste
9. • 1 tsp red pepper flakes
10. • 1 tsp fresh thyme
Instructions 
Instructions: (Cook Time 22 Minutes)
Heat oil in medium soup pot or dutch oven. Add shallots and cook until fragrant (2 mins). Add carrots, sauté (2mins) then add in mushrooms.
Season with salt, fresh ground pepper, red pepper flakes and fresh thyme. Stir and continue to sauté (2 mins). Add red wine and cook until reduced.
Meanwhile pour half of a can of black beans into a food processor or blender and pulse to form a thick brown sauce.
Add vegetable or beef broth, bean sauce and remaining can of beans into the soup pot and stir. Cover and bring soup to a boil (3-5 mins).
Add kale, stir and simmer for up to 5 minutes. Serve.
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