My nourishing and delicious vegan mushroom rice soup is the perfect cozy soup for an easy lunch or dinner! It’s made with brown rice, navy beans, kale, mushrooms and more. Ready in only 30 minutes, it’s amazing as a quick meal prep idea for the week!
Sometimes we need a hearty, warming meal, and for those times, there’s mushroom rice soup.
I developed this Quick Mushroom and Rice Soup recipe on one of those days when I was craving classic veggie soup vibes, but wanted something that would actually keep me full for more than five seconds.
Enter this cozy, hearty bowl of goodness: all the comfort of a veggie soup, but way more satisfying. If you love cozy, protein-packed soups like this, you’ll also want to try my Quick and Healthy Chickpea and Kale Soup, since it also uses canned beans as the protein hero!
A Hearty Meal All on Its Own
Honestly, As a Registered Dietitian, I share many of my favorite vegan soup recipes, but I love that this soup combines the classic carrots, celery and onion, but also has hearty mushrooms, white navy beans and brown rice to create a creamy, healthy meal that’s so delicious you’ll be wanting seconds!
Leftovers? Even Better!
The great part about this soup is just like my Creamy Vegan Coconut Lentil Soup, it’s a complete meal in and of itself, which means it’s perfect to meal prep for the week ahead or to take to work for lunch.
Tips for Success!
I’ve tested this mushroom rice soup both by cooking the rice in the soup and adding pre-cooked rice to the soup, and they both turn out beautifully!
Keep in mind that if you’re storing this soup as leftovers or meal prep (which you totally can for up to five days!), you may need to add an extra splash of veggie stock when you’re reheating it, since the rice absorbs some of the extra liquid when it sits in the fridge. I’ve tested adding extra veggie stock and not, and they both work well to me!
Have leftover kale after making this vegan rice and vegetable soup? Throw it into my high-protein Blueberry Kale Smoothie for the most delicious and healthy breakfast or snack! I promise you’ll hardly even taste it and will still get all the kale goodness!
Need Something Else With It?
I love this quick rice and mushroom soup recipe all on its own, but it’s also DELICIOUS paired with my 5-Minute Fresh Green Salad with Lemon Garlic Vinaigrette, which you can whip up while the soup is simmering!
Time to Get Cozy!
Creamy Mushroom Rice and Navy Bean Soup with Kale
Equipment
- 1 Large pot
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 celery stalks diced
- 2 large carrots diced
- 3 cups sliced cremini mushrooms
- 1½ tsp dried thyme
- 1 tsp dried oregano
- 2 tbsp all-purpose flour
- 1/2 tsp salt or more to taste
- 1 tsp ground pepper
- 6 cups vegetable stock
- 1 cup unsweetened plant-based milk
- 540 mL white navy beans drained and rinsed if using canned
- 1½ cup cooked brown rice or ¾ cup if using uncooked*
- ½ lemon juiced
- 2 cups chopped kale
- 1 tsp balsamic vinegar
Instructions
- In a large pot over medium heat, sauté the onion until translucent.
- Add carrots, celery, mushroom and garlic. Sauté for another 2-3 minutes.
- Add flour, salt, pepper, thyme, oregano, salt and pepper. Mix to combine so that the vegetables are well coated in flour. If there are lumps, that's okay.
- Add vegetable stock, plant-based milk, white navy beans, and brown rice if using uncooked. Bring soup to a low boil, then reduce heat to low and cover. Simmer for 20-25 minutes until carrots are fork tender and brown rice is cooked (if using uncooked brown rice).
- Add kale, lemon juice, balsamic and brown rice (if using cooked). Cook until kale is wilted (about 3 minutes), serve and enjoy.
This was delicious!! Has made so many portions so I am sorted for the week! But absolutely loved this and will definitely be making it again!
I’m so happy to hear you liked it, Claire!