Brussel Sprout Soup

From: Susan Voisin - blog.fatfreevegan.com

1 medium onion chopped (i used red)
16 ounces brussel sprouts (i cut them in half but I think I would even chop or puree half of them next time for better texture)
6 ounces shitake mushrooms (I just just used regular little mushrooms from the store, but put in a LOT because we love mushroms)
3 cloves garlic minced - i would add more
6 cups vegetable broth - i used chicken broth, you can get vegan chicken broth I hear
1.5 tsp dried thme
1.5 tsp rubbed sage
1/4 tsp black pepper
salt to taste
1/2 cup brown rice (I roughly doubled this)
15 ounces northern beans (I used mixed beans)
2 tsp lemon juice.

Cook onions to translucent (fry); add brussel sprouts and cook until onions brown (2 minutes). Add mushrooms and garlic and cook 2 more minutes.
Add everything else except for beans and lemon juice. cover and simmer until rice is cooked about 50 minutes. add beans and lemon juice and simmer 15 more minutes.

I personally would add some other spices but I'm not sure what yet - I'm thinking cumin or something because it's my fallback spice. The soup tasted great as is but I just like a little more spice.

Stephanie