Red Pepper Mushroom Black Bean Soup Recipe

This Red Pepper Mushroom Black Bean Soup is a delicious, easy black bean soup recipe! It’s a quick vegetarian soup that even most meat lovers will adore!

By now,  you probably have noticed how much I love a good soup. There just is nothing that seems to warm you up and make you feel as cozy as a bowl of warm, hearty soup! I always especially enjoy a black bean soup – and this Red Pepper Mushroom Black Bean Soup is absolutely scrumptious!

Soups with black beans always are so satisfying and this Red Pepper Mushroom Black Bean Soup version is a definite family favorite. I love that it comes together so quickly on the stovetop using black beans that I’ve already cooked or even by using canned black beans if you want.

But even better than the ease in making this soup is the deliciousness of every single bite of it! The combination of herbs and spices, peppers and onions, as well as the meatiness of the mushrooms (without the meat!) just makes it even better in my book. 

Red Pepper Mushroom Black Bean Soup Recipe

How to Make this Black Bean Soup

I begin by sauteing my mushrooms, onions, and red pepper together with a little olive oil in a stockpot until just tender, about 3 minutes or so. Then, I stir in my garlic and cumin and cook for another minute until the garlic and cumin become fragrant. For this soup, this little step helps to release the flavors of the cumin so that every single bite has just the right amount.

Next, I add in my black beans and the stock. For the stock, I recommend using a vegetable stock if you plan on making this a vegetarian or vegan meal or you can use chicken stock if you prefer. Either works perfectly and tastes delicious!

I then let my soup simmer for about 10 minutes before serving.

So, all in all you’ve spent about 15 minutes cooking this soup and the prep just as easy – especially since you are either using black beans that you’ve cooked ahead of time and stored away in the refrigerator or a few cans of black beans, along with their juices.

For serving, I like to top my soup with chopped fresh cilantro and some green onion. If you prefer to also include some dairy, you can top with shredded cheese and sour cream as well!

Can this Soup be Made Ahead?

Yes! Even though this soup comes together so quickly, it’s a breeze to make ahead if you wish!

This is deliciously satisfying and a soup that my family enjoys. It is great for entertaining too! It is perfect to include as part of a soup buffet like we have every year for Halloween!

Here’s  my Red Pepper Mushroom Black Bean Soup Recipe. I hope you love it as much as we do!

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Red Pepper Mushroom Black Bean Soup Recipe

Robyn Stone

4.60 from 5 votes

Red Pepper Mushroom Black Bean Soup Recipe - This quick and easy black bean soup recipe comes together in a snap for a vegetarian soup recipe that even meat lovers with adore!

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 (8-ounce) package mushrooms, roughly chopped
• ▢ 1/2 medium onion, chopped
• ▢ 1 medium red pepper, deseeded and diced
• ▢ 2 cloves garlic, minced
• ▢ 1 teaspoon ground cumin
• ▢ 3 1/2 cups cooked black beans or 3 15-ounce cans black beans, with juices
• ▢ 4 cups vegetable broth
• ▢ cilantro, for garnish
• ▢ sliced green onions, for garnish

Instructions 

• Drizzle the olive oil into a stockpot set over medium heat. Add the mushrooms, onion, and red pepper to the olive oil and saute until tender, about 3 minutes. Stir in the garlic and ground cumin and cook until just fragrant, about 1 more minutes.
• Add the black beans, along with their juices, and the vegetable or chicken stock to the soup. Simmer the soup until heated throughout, about 10 minutes.
• Serve immediately with chopped fresh cilantro and green onion for garnish.

Notes

For a non-vegetarian or vegan option, serve with cheese and/ or sour cream for garnish.

Chicken stock may be used in place of vegetable stock, if preferred.

Make-Ahead:
Prepare the soup and allow to cool completely. Store in airtight containers and refrigerate for up to 5 days or store in the freezer for up to 3 months.

Nutrition

Calories: 173kcal | Carbohydrates: 28g | Protein: 9g | Fat: 3g | Sodium: 629mg | Potassium: 417mg | Fiber: 9g | Sugar: 2g | Vitamin A: 955IU | Vitamin C: 26.3mg | Calcium: 34mg | Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo