Brussels Sprouts and Shiitake Mushroom Soup

• Vegan
• Gluten free

• Produce

  • 14 oz Brussels sprouts, small
  • 3 cloves Garlic
  • 1 15-ounce can Great northern beans
  • 1 Onion, medium
  • 1 1/2 tsp Sage
  • 6 oz Shiitake mushrooms
  • 1 1/2 tsp Thyme, dried

• Canned Goods

  • 1 cup No-chicken broth
  • 6 cups Water or vegetable broth

• Condiments

  • 1 tsp Lemon juice

• Pasta & Grains

  • 1/2 cup Brown rice

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Salt

Found on blog.fatfreevegan.com

Description

Ingredients

• 1 medium onion, chopped
• 14 -16 ounces small Brussels sprouts, trimmed and cut in half
• 6 ounces shiitake mushrooms, stemmed and sliced
• 3 cloves garlic, minced
• 6 cups water or vegetable broth
• 1 1/2 teaspoon dried thyme
• 1 1/2 teaspoon rubbed sage
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon salt, or to taste
• 1/2 cup uncooked brown rice
• 1 15-ounce can great northern beans, drained and well-rinsed (optional)
• 1 cup no-chicken broth (optional)
• 1-2 teaspoons lemon juice (optional)

Directions

• Heat a large, non-stick pot. Add the onion and cook, stirring, until it becomes translucent. Add the Brussels sprouts and cook until onion begins to brown, about 2 more minutes. Add the mushrooms and garlic and cook for about two more minutes.
• Add all remaining ingredients except for the optional ingredients. Cover and simmer on low heat until rice is cooked, about 50 minutes. Check seasonings and add more along with the lemon juice, if desired. If you’re using the beans, add them and the broth and cook for about 15 more minutes.

Nutrition