Mushroom and Black Bean Soup

by Ian Wickman


Mushroom and Black Bean Soup

Simple, hearty, and fast weeknight dinner... and yeah, that good. Served with a bit of rice, sour cream, fresh herbs and veggies, and a touch of chipotles in adobo. This is a heart and belly warming meal for any wet or cold days!
Keyword mushroom and black bean soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Ian Wickman


Mushroom and Black Bean Soup

  • 1/2 lb mushrooms, sliced
  • 2 tsp olive oil
  • 1/4 cup onion, finely diced
  • 2 cloves garlic, chopped
  • 1/2 each red pepper, finely diced (or a combination of red and green pepper)
  • 1 1/2 cups mushroom stock
  • 1/4 tsp cumin
  • 1/4 tsp salt (or to taste, depends on how much salt is in your stock and your beans)
  • 2 cups cooked black beans (a rinsed can of black beans makes this super fast)


  • 2 cups cooked rice
  • 1/2 each red pepper, finely diced (or a combination of red and green pepper)
  • 1/2 cup cilantro, chopped
  • 1 each lime
  • 1/2 cup sour cream (Optional but highly recommended!)
  • 1 tbsp chipotles in adobo (Optional, basically however much you want to add to yours, my daughters abstain but that's their loss!)



  • Slice your mushrooms. Dice your onions, bell peppers, and garlic, etc.

Mushroom and Black Bean Soup

  • Heat a medium sized pot/pan over medium heat. Add olive oil and swirl to coat.
  • Add mushrooms to pan and sauté for 3 - 4 minutes, should be starting to release their delicious liquids.
  • Add onion and garlic, and sauté another 2 - 3 minutes (careful not to burn the garlic!)
  • Toss in red and green pepper and sauté 1 - 2 minutes.
  • Pour in stock, cumin and salt. Bring to a boil and reduce to simmer. Let simmer a couple minutes then add the black beans and let simmer a couple more minutes (about 5 - 6 minutes total).
  • Taste and adjust seasonings as necessary.


  • Scoop about a 1/2 cup of rice to each bowl, ladle delicious soup over top, add a dollop of sour cream, sprinkle with the fresh cilantro and peppers, squeeze a bit of lime over top, and (optionally) your chipotles in adobo! Enjoy!


Just got through a big rain storm last night, still intermittent showers and cloudy today, so I thought I'd whip up a batch of this delicious goodness for tonight!

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