Black Bean Soup with Kale and Mushrooms

As if Black Bean soup isn’t already good enough, I added Kale and Mushrooms to push it over the top!!



I started with a Black Bean soup recipe from (link), and changed it up a bit.  What I ended up with is below, and it’s been a huge hit with our friends and families so far!  It’s a hearty soup that covers 4 of the 6 GBOMBS (Greens, Beans, Onions, Mushrooms, Berries, and Seeds) that we are suppose to be eating every day.


Black Bean Soup with Kale and Mushrooms
Recipe type: Lunch, Dinner
Cuisine: Soup
Prep time:
Cook time:
Total time:
Serves: 6
  • 2 medium onions
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 2 cups mushrooms, sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • black pepper to taste
  • 4 cups low sodium vegetable broth
  • 8 cups (or 4 15 oz cans) black beans
  • 2 cups sweet corn (frozen is fine)
  • 1 15 oz can crushed tomatoes
  • 1 bunch Kale, chopped
  • a dash or two of hot sauce (optional)
  1. In a large pot over medium-high heat add onion, celery, carrots, mushrooms and garlic and cook for 10 minutes or so, until the onions and mushrooms are cooked.
  2. Add chili powder, cumin, and black pepper. Stir, and cook for 3 minute or so before adding the vegetable broth, 4 cups of beans, and corn. Bring everything to a boil.
  3. While that's cooking combine the remaining 4 cups of beans and the crushed tomatoes in a blender, and blend until smooth. Stir the blended beans and tomatoes into the boiling soup mixture, reduce heat to medium.
  4. Add the chopped kale, and simmer for 20 minutes stirring occasionally.
  5. If you want to spice it up, which I almost always do, add a little hot sauce when serving!  Delish!!


Onions, Celery, Carrots, Mushrooms, and Garlic in the pot!
All stirred up and cooking nicely, just before adding the spices.
Fast forward, and it’s finished and ready to eat!!