Hearty Vegan Potato, Mushroom, and Black Bean Soup

Warm up with this delicious and nutritious vegan soup recipe. Made with potatoes, mushrooms, and black beans, it's packed with flavor and high in protein. This soup is perfect for a cozy dinner or as a comforting lunch option. Get ready to indulge in a bowl of goodness!

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces mushrooms, sliced
• 4 small potatoes, peeled and diced
• 4 cups vegetable broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
3. Add the diced carrots and celery, and cook for an additional 5 minutes until slightly softened.
4. Add the sliced mushrooms and diced potatoes, and cook for another 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring it to a boil.
6. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the potatoes are tender.
7. Using a potato masher or immersion blender, partially blend the soup to create a slightly creamy texture while still leaving some chunks.
8. Add the drained and rinsed black beans, dried thyme, paprika, cumin, salt, and pepper to the pot.
9. Stir well and simmer for an additional 10 minutes to allow the flavors to meld together.
10. Taste and adjust the seasoning if needed.
11. Serve the soup hot, garnished with freshly chopped parsley.

Interesting Facts