White Bean, Potato & Mushroom Soup

White Bean, Potato & Mushroom Soup is made in one pot! Top it with some shredded cheese, green onions or chopped bacon for the perfect cozy meal.

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This vegetable soup is very easy to make and uses many ingredients you may already have. Also, if you have any produce you need to use before they go bad, throw them in this soup! Tomatoes, carrots, broccoli, etc. Everything in the kitchen soup!

Ingredients needed for this soup recipe:

• butter 
• cooking oil
• shallot
• mushrooms
• dried thyme
• dried rosemary
• Kosher salt
• Black pepper
• garlic
• all-purpose flour
• soy sauce low sodium
• Dijon mustard
• vegetable broth
• potatoes
• white beans
• egg noodles
• milk (I used almond)

White Bean, Potato & Mushroom soup is a healthier alternative to meaty stews. My favorite toppings for this soup is chopped up bacon and shredded cheese. Or keep it vegetarian and top it with some black pepper and green onions.

How to make White Bean, Potato & Mushroom Soup

• Prep the ingredients & fresh produce according to ingredient list below.
• Add the butter and oil to a large pot over medium heat. Add the shallot and sauté for 3 minutes, stirring. Mix in the mushrooms, thyme, rosemary, salt, and pepper. Cook for 5-6 minutes stirring occasionally. Add the garlic and cook for another 30 second.

• Stir in the flour until evenly mixed. Add the soy sauce and mustard and mix. Pour in the broth and add the potatoes. Bring to a boil, then reduce to a simmer and cook 20 minutes, stirring occasionally.

• Pour in the beans, egg noodles, milk. Bring to a boil and simmer for another 10-15 minutes until the noodles are cooked. Taste and season with more salt and pepper to ideal taste.

• Serve with chopped green onions, shredded cheese &/or cooked chopped bacon

Tools You Will Need

• Large soup pot
• Measuring cups
• measuring spoons
• Sharp knife

Try These Recipes Next…

• Summer Squash and Tomato Soup
• Slow Cooker Asian Chicken Breast 
• Loaded Chickpea Soup
• Greek Inspired Vegetable Wrap
• Loaded Cheesy Potato Chowder

White Bean, Potato & Mushroom Soup

Servings: 4

Ingredients

• 2 Tbsp butter 
• 1 Tbsp cooking oil
• 1 shallot, peeled & diced 
• 1 cup mushrooms, cleaned & sliced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp Kosher salt
• 1 tsp Black pepper
• 4 cloves garlic, peeled & minced
• 2 Tbsp all-purpose flour
• 1 Tbsp soy sauce low sodium
• 1 Tbsp Dijon mustard
• 3 cups vegetable broth
• 1.5 cup potatoes, sliced in halfway lengthwise and then into 1/4 inch half moons
• 1(15 oz.) cans white beans, drained and rinsed
• 1.5 cup egg noodles
• 2 cups milk (I used almond)
• toppings: chopped cooked bacon, green onions, shredded cheese

Tip: if you have any veggies you need to use, throw them in this soup! Tomatoes, carrots, broccoli, etc.

Instructions

• Prep the ingredients & fresh produce according to ingredient list above
• Add the butter and oil to a large pot over medium heat. Add the shallot and sauté for 3 minutes, stirring. Mix in the mushrooms, thyme, rosemary, salt, and pepper. Cook for 5-6 minutes stirring occasionally. Add the garlic and cook for another 30 second.
• Stir in the flour until evenly mixed. Add the soy sauce and mustard and mix. Pour in the broth and add the potatoes. Bring to a boil, then reduce to a simmer and cook 20 minutes, stirring occasionally.
• Pour in the beans, egg noodles, milk. Bring to a boil and simmer for another 10-15 minutes until the noodles are cooked. Taste and season with more salt and pepper to ideal taste.
• Serve with chopped green onions, shredded cheese &/or cooked chopped bacon