Creamy Mushroom Rice and Navy Bean Soup with Kale
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!
Servings 4 servings
Calories 270kcal
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.
Notes
*If you're using uncooked brown rice and cooking it directly in the soup, add an additional 1.5 cups of vegetable stock to the soup!
Nutrition
Serving: 0.25of the recipe | Calories: 270kcal | Carbohydrates: 49g | Protein: 15g | Fat: 3g | Sodium: 1500mg | Fiber: 10g
