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Brussels Sprouts & Portobello Soup

I continue to try and convince myself that we're not in a mid September heat wave. I'm not feeling stellar though, so soup still suits the mood in our condo.

This originally called for shiitake #mushrooms, but I am beholden to what Harris Teeter has in stock. A quick Google search showed that #portobellos are the best replacement for shiitakes. So portobellos it is!

mushroom & brussels sprouts soup

Modified a Fat Free Vegan Recipe | Serves: 4 | Time: 1.5 hours


1 medium onion , chopped

1 lb #BrusselsSprouts , trimmed and cut in half

8 ounces portobello mushrooms, stemmed and sliced

3 cloves garlic , minced

6 cups vegetable broth (I do home made to reduce sodium)

1 1/2 tsp thyme

1 1/2 tsp sage

1/4 tsp black pepper

1 tsp salt

1/2 cup uncooked brown rice (I used a basmati-quinoa blend)

1 15-oz can great northern beans, drained and well-rinsed

Additional 1 cup vegetable broth

1-2 tsp lemon juice


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 2 more minutes.

Add all remaining ingredients except for the beans, additional broth, and lemon juice. Cover and simmer on low heat until rice is cooked, about 50 minutes. Check seasonings and add more along with the lemon juice. Add the beans and the broth and cook for about 15 more minutes.


What I ate and drank today

2 cold brew coffees

5+ glasses of water (aiming for 8 by bed time)

Oatmeal with blueberries

Red pepper wrap

Leftover curry

Tonight's soup


~4 miles of walking (many steps I was carrying a lot)

10 minutes of strength training (core and arms; doing shorter spurts to avoid injuring myself yet again)

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