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!
Happy Halloween, friends! Do you have big plans for today? It is always fun to see what the little ones dress up as to celebrate. At this point, I’m still not sure what Sam is planning to dress up as to hand out candy or if he even will. I’m learning that with teenagers, going with the flow is name of the game! 🙂
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!
Lately, I haven’t been able to get enough of soups with black beans and this Red Pepper Mushroom Black Bean Soup version is a definite 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 in a pinch. I think it would definitely make a great addition to your Halloween supper plans.
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.
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 black bean 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 black bean 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!
Here’s my Red Pepper Mushroom Black Bean Soup Recipe. I hope you love it as much as we do!
- 1 tablespoon olive oil
- 1 (8-ounce) package mushrooms, roughly chopped
- ½ medium onion, chopped
- 1 medium red pepper, deseeded and diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 3½ cups cooked black beans or 3 (15-ounce) cans black beans, with juices
- 4 cups (1 quart) vegetable stock or chicken stock
- Chopped fresh cilantro, for garnish
- Sliced green onion, for garnish
- 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.
Make-Ahead Instructions: 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.