Bean and Mushroom Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian soup packed with mushrooms, white beans, and aromatic vegetables in a vegetable broth. Can be made on the stove, slow cooker, or Instant Pot. Filling and nourishing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1.5 pounds brown or white mushrooms (sliced)
- 1 large onion (finely chopped)
- 3 large garlic cloves (minced)
- 2 medium carrots (finely grated)
- 3 large celery stalks (diced)
- 2 tablespoons oil (for frying)
- 11 ounces can organic cream of mushroom soup (I used Pacific Foods)
- 3 14 ounces cans cannellini or white navy beans (low sodium, rinsed & drained)
- 7 cups vegetable broth (low sodium)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 bay leaves
- 1/3 cup dill or parsley (finely chopped)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 478mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1135mg
- Calcium
- 108mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.