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Clean Food Autumn Harvest Soup in a bowl with blue trim.
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5 from 3 votes

Clean Food Autumn Harvest Soup

A delicious and hearty autumn harvest soup with shiitake mushrooms, kale and white beans. The broth has extra flavor from tamari and toasted sesame oil. Vegan + gluten-free.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: autumn soup
Servings: 6


  • 4 dried shiitake mushrooms
  • 6 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 tablespoon grated fresh ginger
  • 3 carrots diced
  • 4 cups chopped kale or collard greens
  • 2 cups cooked cannellini beans
  • ¼ cup mirin
  • Splash of tamari
  • Splash of apple cider vinegar
  • 4 –5 dashes toasted sesame oil
  • Freshly ground black pepper


  • Place dried mushrooms in medium pot with 6 cups water. Bring to boil, then reduce heat and simmer 15 minutes. Remove from heat and set aside to cool slightly.
  • When mushrooms are soft, remove from broth and cut off and discard stems. Dice caps and place back in pot with broth.
  • In large pot over medium heat, sauté onion, garlic and ginger in oil 3 minutes. Add carrots and sauté 3 minutes. Add kale or collard greens, beans and mirin and sauté until greens are deep green and tender.
  • Pour broth and mushrooms into pot with kale, add tamari and vinegar and simmer 5–7 minutes.
  • Season to taste with toasted sesame oil and black pepper and serve.


  • Recipe from Clean Food, Revised Edition 


Serving: 1/6 of recipe | Calories: 198kcal | Carbohydrates: 32g | Protein: 8g | Fat: 6g | Sodium: 287mg | Potassium: 799mg | Fiber: 7g | Sugar: 9g