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!
Just prepare the soup and allow it to cool completely. Then store the soup in airtight containers. You can refrigerate for up to 5 days or store in the freezer for up to 3 months.
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!
Red Pepper Mushroom Black Bean Soup Recipe
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I just finished making this. Thanks, it tastes amazing. Love from Miami!
Thanks, Jilly. So glad you liked this soup.
Our family Loved this soup, with the addition of salt and half a chicken bullion cube!
Thanks, Diane! So happy your family enjoyed this soup.
Made this last night! I only used 2 cups of broth and two cans of beans (as that is all I had) — left the other ingredients the same. Turned out delicious…and even the littlest dragon who “doesn’t like beans” ate all the mushrooms. Thanks for sharing such an easy and not spicy recipe!
So happy you enjoyed it, Lee! Thanks!
I’m so happy you posted this recipe. I had all the ingredients so I made this soup today and it was yummy! Thanks!
I’m so glad that you loved it, Lynne!!! xo
Hi Robyn,
Love your recipes!
I made this soup, following exactly, but it was not as thick as I had anticipated. I was pleased with the flavor, ingredients, and simplicity of the recipe, but even after mashing some of the beans, adding corn starch, and briefly using an immersion blender, the soup just did not thicken.
Suggestions?
Thank you!
Christine
Hi Christine,
I’m so sorry it wasn’t as thick as it should have been for you. Quick question, did you use canned beans with their juices or did you cook your beans from dried and use their juices?
Hi Robyn!
I used canned beans with their juices. I actually just made the recipe again, because I did not realize you had replied and learned the hard way it was again too much liquid. It is so delicious, but I am really stumped and frustrated. Thank you! Christine
Pinning the symphony ! Thank you so much for sharing !
Hi Robyn, sounds delicious! So if I used canned black beans, do I just throw the whole can in? Don’t rinse the beans? Also are vegetable and chicken stock the same as broth? Thank you!
Hi Kathy,
Yes, if you are using canned beans, just pour the entire contents of the can in for the soup. And yes, you can use vegetable or chicken broth. I hope you enjoy it! xo