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Black Bean Mushroom Carrot Soup

May 11, 2023

Prep Time:

10-15 minutes

Cook Time:

20 minutes plus an additional 10 minutes if you add farro


4 as a meal, 6 as a first course


Soup, Vegan, Vegetarian

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About the Recipe

No time to go to the grocery store today - what am I going to make for dinner? A protein and vegetable packed soup that takes 10 minutes of chopping and 20 minutes of one-pot cooking. And if I happen to have a bag of shelled edamame in the freezer, I toss that in with the beans for even more protein. It's also good without the mushrooms if you're not a fan.


2 TBSPS olive oil

1 red or yellow onion, chopped

1 carrot, chopped

1 cup mushrooms, chopped

14oz can of black beans (not rinsed or drained)

1 small red pepper, chopped

2 tsps dijon mustard

1 tsp cumin

1/2 tsp garlic powder

1/8 tsp (or more if you like heat) black or cayenne pepper

Juice of one small fresh lime or lemon

2 empty black bean cans worth of water

Optional: 1/2 or 1 whole cup of farro


  1. saute chopped onion for about 5 minutes, until translucent

  2. add mushrooms and carrots, stir and cook about 2 minutes

  3. add red pepper, mustard, and the entire can of black beans

  4. fill the empty can with water and empty it twice into the pot, stir

  5. add the lime/lemon and spices, stir again and bring to a boil

  6. add the optional farro if desired and let it simmer about 10 additional minutes

  7. turn off the heat and let the pot stand until ready to serve

  8. pour into serving bowls and sprinkle each one with chopped scallion

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