If you don’t have an immersion blender, let the soup cool slightly and then purée it in a regular blender.

Equipment Needed

Measuring cups and spoons, a pot, knife, cutting board and an immersion blender


Dice the mushrooms, onions and potatoes. Chop the garlic and drain and rinse the kidney beans. 

Heat a pot over high heat and add the olive oil, mushrooms and onions.

Sauté for 5 minutes.

Add the chili flakes and garlic, cook for 10 additional minutes.

Remove the mushroom and onion mixture from pot and set aside.

In the same pot, place the beans, potatoes and the vegetable broth over medium heat.

Once it comes to a simmer, reduce the heat to medium-low and simmer for 45 minutes, or until the potatoes are tender. 

Purée the soup with an immersion blender.

Add the sautéed mushrooms back into the soup and stir well.


Return the soup to the stove for 10 additional minutes and season salt and pepper to taste. 

Serve and enjoy!