Mushroom Rice Soup with Beans

Mushroom-Rice Soup with Beans and Cabbage

I used red cabbage and red union which gives it a wonderful color. I like it with brown rice but it was originally made with barley. I also use dried shiitake mushrooms. They give a little more texture and most people think they are eating meat.


  • 1/4 cup brown rice or buckwheat ( you can use barley but it's not gluten free)
  • 6 cups vegetable broth
  • 1 large onion, diced
  • 8 ounces portobella, shiitake or brown mushrooms, halved if large and sliced
  • 4 cloves garlic, minced
  • freshly ground black pepper, to taste
  • salt to taste
  • 2 teaspoons minced fresh thyme (or 1 tsp. dried)
  • 1/2 teaspoon fresh oregano
  • 2 tablespoons dry sherry
  • 10 to 14 ounces shredded cabbage
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • water to cover
  • 16 ounces or one can cannellini beans drained
  • 1 tablespoon lemon juice


  1. Place the rice in a pressure cooker or large soup pot, add the vegetable broth, and bring to a boil. Cover and simmer for 30 minutes. If pressure cooking, lock the lid in place and bring to high pressure; cook under pressure for 18 minutes. Bring pressure down with a quick release method.
  2. While the rice is cooking, cook the onion in a non-stick skillet over medium-high heat until it softens and begins to brown. Add the garlic and mushrooms and a little salt, reduce the heat, cover, and cook, stirring regularly, until mushrooms soften, about 3 to 4 minutes. Add the thyme, oregano and sherry and cook a minute or so to evaporate the alcohol.
  3. Once the rice is cooked, add the mushrooms to the pot along with the sliced cabbage and paprika. If there are dried bits in the skillet, use a little of the water or sherry to de-glaze it. Add the cannellini beans and enough water to cover and simmer, covered, for about 30 minutes, until the cabbage is tender, adding extra water if it gets too thick.
  4. Stir in the lemon juice just before serving and add more salt and pepper to taste.

Preparation time: 10 minute(s)

| Cooking time: 1 hour(s)

Number of servings (yield): 6

Nutrition (per serving): 170 calories, 5 calories from fat, less than 1g total fat, 0mg cholesterol, 323.2mg sodium, 637.5mg potassium, 33.2g carbohydrates, 7.5g fiber, 4.4g sugar, 9.2g protein.

Dr. Fuhrman
Dr. Fuhrman

Article by:

Follow U

Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.
Custom Search