Creamy Three Bean Mushroom Soup

Recipe Courtesy of Dine and Dish


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 11


16 ounces Fresh Mushrooms, sliced
1 small yellow onion, diced
1 stalk celery, diced
1/4 cup butter, cubed
1/2 cup all-purpose flour
48 ounces chicken broth (or vegetable broth)
1 teaspoon pepper
1/2 teaspoon white pepper
1 teaspoon Italian seasoning
1/2 to 1 teaspoon Siracha
1 16 ounce can Bush’s Mayocoba beans, drained and washed
1 16 ounce can Bush’s Pinto Beans, drained and washed
1 16 ounce can Bush’s Kidney Beans, drained and washed
3 cups half-and-half cream
1 pinch salt


  1. In a large stock pot, sauté the mushrooms, onion and celery in butter until tender. Stir in flour until blended. Gradually add the broth and seasoning and Siracha. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Stir in the beans and simmer for 10 minutes. Slowly add the cream and a pinch of salt; heat through but do not boil.


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