Black Bean Soup with Porcini Mushrooms | CookOS

Black Bean Soup

Name: Black Bean Soup with Porcini Mushrooms
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 small onion, finely chopped; 2 garlic cloves, minced; 2 tsp chili powder; 1 tbsp vegetable oil; ¼ oz dried porcini mushrooms; 1 tsp soy sauce; 2 1/2 cups low sodium vegetable broth; 2 celery stalks, finely chopped; 1 large carrot, finely chopped; 1 bay leaf; 1 cup dried black beans, rinsed; 1 tsp apple cider vinegar; ½ tsp ground black pepper

This umami-rich black bean soup uses porcini mushrooms and soy sauce to deliver deep, meaty flavors while keeping the tender black beans front and center. It's a hearty, fully vegetarian comfort dish that comes together quickly.

🌍American 🥗Vegetarian 🏷️Black beans 🏷️Soup 🏷️Slow cook 🏷️Porcini mushrooms Umami

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Total

10h 10m

Servings

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 small onion, finely chopped
2 garlic cloves, minced
2 tsp chili powder
1 tbsp vegetable oil
¼ oz dried porcini mushrooms
1 tsp soy sauce
2 1/2 cups low sodium vegetable broth
2 celery stalks, finely chopped
1 large carrot, finely chopped
1 bay leaf
1 cup dried black beans, rinsed
1 tsp apple cider vinegar
½ tsp ground black pepper

13 Ingredients

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Instructions

1
In a Suvie pan, stir together 1 small onion, 2 celery stalks, 2 garlic cloves, 2 tsp chili powder, and 1 tbsp vegetable oil. Place in the bottom zone of Suvie and broil for 12 minutes or until softened and fragrant.
2
Remove pan from Suvie and stir in ¼ oz dried shiitake mushrooms, 1 tsp soy sauce, 2 ½ cups vegetable broth, 1 large carrot, 1 bay leaf, 1 cup dried black beans, and ½ tsp ground black pepper. Place pan in the bottom zone of Suvie, input settings and cook now.
3
Suvie Cook Settings: Bottom Zone: Slow Cook High for 10 hours
4
Remove pan from Suvie. With a potato masher or fork, mash half the beans until thick and pasty. Stir in 1 tsp apple cider vinegar and thin soup as needed with hot water to achieve desired consistency. Season to taste with salt and pepper. Divide between bowls and serve.

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Tips & Notes

Pro tips

Soak and chop the porcini mushrooms before building the soup—the soaking liquid is pure umami and should be strained and added to the broth.
Sauté the aromatics (onion, garlic, celery, carrot) for 3–4 minutes over medium heat until softened and fragrant; this builds a flavor base that enhances the black beans.
Simmer gently after adding broth and beans; a rolling boil can break down the beans unevenly. The soup is ready when beans are tender and flavors are melded, usually 15–20 minutes.
Taste and adjust salt carefully—soy sauce and vegetable broth already contribute sodium; add salt only after tasting.

Substitutions

Dried porcini mushrooms → dried shiitake or cremini mushrooms (less umami intensity, but still adds depth)
Soy sauce → tamari or coconut aminos (for gluten-free; use same amount)
Vegetable broth → mushroom broth (amplifies umami further)
Chili powder → smoked paprika or cumin (different flavor profile but maintains warmth)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat and thin with additional broth if needed. Freezes well for up to 3 months.

Common Questions

Can I use fresh mushrooms instead of dried porcini?

Fresh mushrooms won't provide the same concentrated umami depth. If substituting, use 3–4 oz of cremini or shiitake mushrooms sautéed until golden, though the flavor profile will be lighter and less savory.

How do I rehydrate the porcini mushrooms?

Soak the dried porcini in ¼ cup hot water for 10–15 minutes until softened, then chop and add them to the soup. Strain the soaking liquid through a fine sieve and add it to the broth for extra umami.

Can I make this soup ahead of time?

Yes. Store in an airtight container in the fridge for up to 4 days. The flavors deepen overnight. Reheat gently on the stovetop over medium heat, stirring occasionally, and thin with broth or water if needed.