Two of the healthiest ingredients you can find come together in this delicious soup: kidney beans and mushrooms. Kidney beans serve as a great source of plant-based protein and fibers, and they give a nice, mild sweetness to any dish. And, while they are most often used in chili, stews or salads, kidney beans are also a great ingredient for soups. Mushrooms, on the other hand, are packed with nutrients, minerals and vitamins, and, according to some studies, they can lower the risk of cancer. So, not only is this kidney beans and mushroom soup perfect for a light meal, but it’s also super healthy for your body.
In this recipe we use canned beans as it makes the preparation much simpler. If you also use canned beans, remember to drain and rinse them before adding them to your pot. We won’t get into the debate of whether the brine is healthy or not, since there’s a much simpler reason not to use the brine: it would make your soup a bit too sweet. As in other recipes, using the brine from canned goods takes away some of your control over the dish, so the end result may be too salty, thick, or sweet. Having said that, if you always use the same brand and you feel confident that you know how much brine you need: that’s perfect! Use some of the brine to add more flavor and a bit of thickness to the soup.
Keep in mind that herbs play a big part in the kidney beans and mushroom soup. Use a generous amount of basil and oregano to really awaken the flavors of the vegetables in the soup. And of course, try to make or get your hands on some quality vegetable or chicken stock.
Similar recipes
If you like the kidney bean and mushroom soup, you may also like the following recipes:
Kidney bean and mushroom soup
Ingredients
- 7 oz mushrooms
- 1 can kidney beans
- 4 pellets frozen spinach
- ½ red bell pepper
- ½ small onion
- 1 tsp chipotle
- ½ can tomatoes
- 3 cups chicken or vegetable stock
- ½ tsp dried basil
- ½ tsp dried oregano
- 2 tbsp olive oil
- salt and pepper
Instructions
- Heat 2 tbsp of olive oil in a large saucepan. Add finely chopped onion and cook for a few minutes until it gets soft and transparent. Add sliced mushrooms and cook until the liquid is gone.
- Add chipotle, drained kidney beans, frozen spinach, canned tomatoes, dried basil and oregano. Pour chicken or vegetable stock (alternatively you can use water and 1 chicken or vegetable stock cube). Bring it to a boil and simmer for a few minutes. Adjust the seasoning by adding salt and pepper.
Notes
- Remove the seeds from the chipotle chili so it is not too spicy.