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Mushroom Lentil Adzuki Bean Soup

Clean and healthy, this rich, earthy Mushroom Lentil Adzuki Bean Soup is chock full of veggies and protein-rich legumes. It’s a hearty, delicious soup that makes it easy to stick to your healthy eating goals. Naturally vegan – no unfamiliar substitutions necessary. (Updated 10/20/2019 – now with video!)

Mushroom Lentil Adzuki Bean Soup in a Dutch oven, ready to serve

It’s the Monday after New Year’s, the day everyone targeted as the beginning of their, “This year I will …” lists. You ready?

Even though December was really mild on the temperature front (yay!), I’ve been cookin’ up soups like nobody’s b’ness. Soups are just the best winter comfort food, whether it’s 50° or 15° outside (like it is right now, booo).

And this delicious mushroom lentil adzuki bean soup is my very first use of adzuki beans. These cute little burgundy beans with white eyes are packed with fiber, protein, and B vitamins — a fitting addition to any healthy eating resolution. And adzuki beans are easier to digest than other beans, so there’s less chance of digestive upset (especially if soaked and drained before cooking).

I love them, and they’re now a permanent addition to my mason jar collection of legumes. They’re also quite tasty sprouted to a 1/2″ or longer, so if you’re a sprouter, give them a try. They’re great in salads!

A spoonful of Mushroom Lentil Adzuki Bean Soup

A Soup for Mushroom Lovers!

If you follow — or are wanting to try — plant-based eating, mushrooms are your friend. Especially if you have others in the household who are less thrilled about going meatless.

Mushrooms have deep, earthy flavors and add substance to vegetarian soups, like this one.

Here, I’m using mushrooms both whole and as stock. When I first wrote this recipe, mushroom stock was really hard to find in my area. Which is why I did the quick DIY porcini mushroom broth.

With a stash of dried porcinis, delicious, homemade mushroom broth is only 20 minutes away — a short soak in hot water, then strained through a coffee filter, and boom – mushroom broth. Just a cup makes soups richer and earthier, without added salt or fats.

Close-up of Mushroom Lentil Mushroom Soup in the pot

I still would encourage you to try the dried porcini route in the Mushroom Lentil Adzuki Bean Soup — porcinis are arguably the most tasty mushrooms of all — but if you’re short on time, and can find mushroom stock, don’t hesitate to replace all of the stock in the recipe with mushroom stock.

Dried porcini mushrooms, by the way, are usually sold in small 1/2 or 1 ounce packages (or buy in bulk at Whole Foods). Depending on the store, you can find them in the produce section, or sometimes in the International or Italian foods section.

Mushroom Lentil Adzuki Bean Soup in a black Dutch oven with a serving spoon

Oh, speaking of fats, here’s a tip for the calorie conscious: when simmering your soup aromatics, skip the oil or butter and use the same amount of your stock instead. Extra virgin olive oil is fabulous … but … save those calories and fat grams for when the taste of it actually adds something (like a drizzle over your favorite marinara dish).

I’ve been skipping the oil saute all season long and haven’t missed it one little bit. Give it a try and see what you think.

Karen xo

Mushroom Lentil Adzuki Bean Soup
Print Recipe
4.83 from 17 votes

Mushroom Lentil Adzuki Bean Soup

Don't forget to the soak the adzuki beans ahead of time (a minimum of 3 hours, or overnight). Soak time is not included in the prep time listed here.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American
Keyword: adzuki beans, mushroom soup
Servings: 4 servings
Calories: 210kcal
Author: Karen Gibson


  • 1/3 cup adzuki beans, soaked in water for 3-4 hours, drained
  • 1/2 ounce dried porcini mushrooms
  • 2 cups vegetable stock, low sodium or homemade
  • 1 small leek, chopped
  • 1 small yellow onion, chopped
  • 1 rib celery, chopped
  • 1 medium carrot, thinly sliced
  • 12 ounces mushrooms, sliced (use a mix - creminis, white buttons, portobellos)
  • 1 cup mushroom broth (see instructions)
  • 1/2 tablespoon tomato paste
  • 1/3 cup green or brown lentils
  • shoyu or soy sauce
  • 1/2 of a lemon
  • kosher salt
  • fresh tarragon, chopped, for garnish


  • In a small sauce pot, bring 3 cups of water to a gentle boil. Add the pre-soaked adzuki beans, reduce heat to low, cover, and simmer for 30 minutes, while you prepare the soup.
  • Soak the porcini mushrooms in 1 cup of very hot water, while you prepare the soup.
  • Heat 1 tablespoon of vegetable stock in a medium (3 to 4 quart) dutch oven or stock pot over medium until until it begins to simmer. Add the onions, leeks, celery, and carrots to the pot and saute until soft. Add the mushrooms, stir, and cover. Cook until the mushrooms have reduced and released their liquids. Uncover, and scootch the mushrooms and vegetables to clear an area. Add the tomato paste, and let it heat for a minute or two (it might darken - that's good). Stir the paste into the mushroom mixture, and add the remaining vegetable stock and lentils.
  • If it's been 30 minutes, drain the adzuki beans and transfer them to the soup pot to continue cooking.
  • Strain the porcini broth through a coffee filter, and add the strained broth to the soup. Chop the porcinis and add them, too.
  • Adjust heat to retain a gentle simmer (uncovered), and cook for 20 minutes. (Lentils need to cook for a minimum of 20 minutes; adzuki for 60 minutes total.)
  • Add a splash of shoyu or soy sauce and a big squeeze of lemon. Taste, and add salt by the pinch to suit.
  • Ladle into bowls and garnish with tarragon.

Recipe Video


Calories: 210kcal
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

Close-up Mushroom Lentil Adzuki Bean in a Dutch oven

Recipe Rating

Eileen Herr

Saturday 13th of January 2024



Wednesday 2nd of November 2022

The Mushrooms are a good addition to the soup however it took me 2 1/2 hours to boil the adzuki beans and I had pre-soaked them the night before , I was using a medium size pot , A bigger pot would’ve been better. I added miso paste to boost the flavour and a tablespoon of kelp. Shiitake mushrooms were also used however I would’ve preferred to have discarded them as they were bland and a little rubbery. Very nutritious soup and keeps well for a couple of days in the refrigerator.


Friday 4th of November 2022

Adzuki beans should not take that long to cook, especially when soaked. Maybe you got a hold of an old batch?

Kim Furzer

Thursday 2nd of December 2021

I just found your website and made this vegan soup - it is OUTSTANDING. Such complex flavors that are hard to find when making vegan recipes. I can't wait to make it again for my vegan niece. The tarragon in a fantastic finish to it. I grow tarragon and just love having the chance to add it to the right dish. I made the recipe exactly as stated. Thank you very much.

Asheley B

Wednesday 18th of August 2021

This is my first adzuki bean recipe! Oh my gosh I can’t wait for it to be done (I’m simmering the last of it now!) I adjusted a few things here and there based on my personal taste but otherwise, I love the recipe and this is sure to become a staple. I love soups all year round and to find this site- I feel like I’ve found my people! Thank you!

Karen Hill

Sunday 20th of September 2020