Brussels Sprouts and Shiitake Mushroom Soup
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5 from 4 votes

Brussels Sprouts and Shiitake Mushroom Soup

You can serve this with or without the beans, but adding them makes this soup into a one-pot meal.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Soup
Cuisine: Vegan
Keyword: brussels sprouts soup
Servings: 4
Calories: 290kcal
Author: Susan Voisin


  • 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)


  • 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 data below includes beans. Without beans: Calories: 175, Calories From Fat: 10, Total Fat: 1.2g, Cholesterol: 0mg, Sodium: 726mg, Potassium: 607.1mg, Carbohydrates: 38g, Fiber: 6.9g, Sugar: 5.6g, Protein: 6.9g.


Serving: 1serving | Calories: 290kcal | Carbohydrates: 59g | Protein: 14.4g | Fat: 1.6g | Sodium: 843mg | Fiber: 11.7g | Sugar: 5.6g