Hearty Mushroom and Navy Bean Soup

A thick, satisfying soup that builds richness through vegetables, mushrooms, and natural thickening techniques—no vegan milk needed.

Ingredients

Beans

  • 400g dried navy beans

  • Water for soaking and cooking

Mushrooms & Aromatics

  • 800g mixed mushrooms (cremini, shiitake, portobello), sliced

  • 200g onions (1 large), diced

  • 300g leeks (2 medium), white and light green parts, sliced

  • 20g garlic (4 cloves), minced

  • 30g olive oil (2 tablespoons)

Hearty Vegetables

  • 300g carrots (3 medium), diced

  • 115g yukon gold potatoes (1 small), diced small (0.5cm cubes)

Base & Thickening

  • 1.5L no-salt vegetable stock

  • 20g cornstarch

  • 120ml cold water (for slurry)

  • 15ml balsamic vinegar (1 tablespoon)

Seasonings

  • 1 teaspoon dried oregano

  • 15g nutritional yeast (1 tablespoon)

  • Fresh ground black pepper to taste

  • Optional: 5g salt (divided among servings)

Method

  1. Prepare Beans (Start Day Before)

    • Soak beans in cold water for 24 hours

    • Cook 1-1.5 hours until very tender

    • Drain beans

    • Mash about 1/3 of the beans with a fork for thickening

  2. Prepare Vegetables

    • Clean leeks thoroughly

    • Dice carrots and potatoes to similar sizes

  3. Make Cornstarch Slurry

    • Whisk cornstarch with cold water until smooth

  4. Build Mushroom Base

    • Heat olive oil in large pot over medium heat

    • Cook mushrooms until golden (8-10 minutes)

    • Remove and set aside

  5. Cook Aromatics

    • In same pot, cook onions and leeks until soft (8-10 minutes)

    • Add garlic, cook 1 minute

  6. Add Vegetables

    • Add carrots and diced potatoes

    • Cook 5-7 minutes

  7. Build Soup

    • Return mushrooms to pot

    • Add balsamic vinegar

    • Add cooked beans (whole and mashed)

    • Add vegetable stock and oregano

    • Simmer 25-30 minutes

  8. Thicken and Finish

    • Stir in cornstarch slurry

    • Cook 3-4 minutes until thickened

    • Stir in nutritional yeast

    • Season with black pepper

Notes

  • Makes 8-10 servings (approximately 2.5L total)

  • Store in refrigerator for up to 4 days

  • Can be frozen for up to 3 months