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Creamy Vegan Mushroom Bean Soup

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Submitted by tommy D

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

YIELD

8 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Creaminess without cream is a trick worth knowing, and puréed navy beans are how this vegan soup pulls it off. The starch in the cooked beans breaks down into a silky base that mimics dairy texture without a drop of cream or coconut milk in sight.

Two kinds of mushrooms carry the umami load. White mushrooms go in twice: half simmered into the soup body, half sautéed separately for chew. Shiitakes get the same sauté treatment, contributing the deep, almost meaty woodsy note that white mushrooms alone can’t deliver. Discard the shiitake stems. They’re too tough to eat even after cooking.

A splash of dry white wine sharpens the base. It’s listed optional, but it bridges the mushrooms and potatoes with acidity that lifts the whole pot. If you skip it, finish with a small squeeze of lemon juice instead.

Purée in batches. Hot soup expands violently in a blender, and a full jar means a kitchen disaster. Fill no more than two-thirds full.

Kitchen Tips

  • Use an immersion blender right in the pot for less cleanup and zero splash drama.
  • Wipe mushrooms with a damp cloth, never rinse them. Sponges that they are, they soak up water and steam instead of brown.
  • Stir the sautéed mushrooms in at the end, not before puréing, so they keep their texture.
  • Garnish with extra parsley and a drizzle of good olive oil for restaurant-style presentation.

Variations

  • Sub cannellini or great northern beans for navy if that’s what you have.
  • Add a tablespoon of miso paste to the broth for an even deeper umami push.
  • Stir in a handful of baby spinach during the last simmer for color and an iron boost.

Ingredients

3 45
TABLESPOONS ML MARGARINE
1 237
CUP ML ONIONS
chopped
2 2
MEDIUM MEDIUM POTATOES
peeled, diced
2 2
LARGE LARGE CELERY STALK
diced *
2 2
CLOVES EACH GARLIC
minced
6 1.4
CUPS L WATER
2 2
EACH EACH VEGETABLE STOCK CUBE *
½ 2.5
TEASPOON ML PREPARED MUSTARD
¼ 59
CUP ML WHITE WINE
dry, optional *
12 346.8
OUNCES ML/G MUSHROOMS
white, sliced
6 173.4
OUNCES ML/G MUSHROOMS, SHIITAKE
fresh
2 473
CUPS ML NAVY BEANS
cooked
1
X BLACK PEPPER
to taste *
¼ 59
CUP ML PARSLEY LEAVES
fresh, minced

Directions

Heat 2 tablespoons margarine in a soup pot.

Add onions and sauté over moderate heat until golden.

Add next 5 ingredients and bring to a boil. Add seasonings and wine; cover and simmer over moderate heat for 15 minutes.

Add half the sliced white mushrooms and simmer 10 minutes.

Remove soup from heat and let stand for a few minutes.

Wipe shiitake, remove and discard stems, slice caps.

Heat remaining margarine in skillet, sauté remaining white mushrooms and shiitakes, covered, for 10 minutes.

Add beans to soup and purée in batches.

Return to soup pot and stir in the sautéed mushrooms.

Grind in pepper. Before serving, simmer for 10 minutes.

Adjust consistency if too thick. Sprinkle each serving with minced parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 168 25% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 366mg 15%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 20%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 14%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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