How to make:
Mushroom Wild Rice Soup
Cozy up with a bowl of this Mushroom Wild Rice Soup! It’s a hearty, nourishing vegan soup recipe that will actually keep you feeling satiated.
Prep Time:
10 mins
Cook Time:
1 hour
Total Time:
1 hour 10 mins
Author:
Yield:
4-6 1x
Rating:
Ingredients
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 1/2 bell pepper, chopped
- 2 cloves garlic, minced (1 teaspoon)
- 8 ounces mushrooms, sliced
- 2 cups green beans (fresh or frozen)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 15-ounce can diced tomatoes
- 1 32-ounce (4 cups) container vegetable broth
- 2 cups water
- 1 cup wild rice
- 1 15-ounce can white beans, drained and rinsed
- 3/4 cup organic corn kernels (canned or frozen)
- 2 cups spinach, chopped
- Salt and pepper, to taste
Instructions
- In a large pot, heat a little oil over medium heat.
- Add onion; cook for 5-7 minutes, until they begin to brown. Add carrots and bell pepper; cook for 3 minutes. Add garlic; cook for 1 minute.
- Add mushrooms, green beans, basil, oregano, and smoked paprika. Stir until the vegetables are evenly coated in spices; cook for 3-4 minutes.
- Add diced tomatoes, broth, water and wild rice. Bring to a boil. Cover, reduce heat to simmer, and cook for 45 minutes.
- Add beans, corn, and spinach. Cook until the spinach is wilted. Serve hot.
Find it online: https://www.emilieeats.com/vegetable-wild-rice-soup/