Potato Mushroom And Black Bean Soup Recipes

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MUSHROOM AND BLACK BEAN SOUP



Mushroom and Black Bean Soup image

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!

Provided by Ian Wickman

Time 25m

Number Of Ingredients 15

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!))

Steps:

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

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