Veggie Wild Rice Soup

When I hit the jackpot of plant based deliciousness in my CSA box and a visit to a local farmers market, I couldn’t help but want to throw it all in one giant pot and make something that would leave us with plenty of leftovers. Cook once, eat twice, as they say!

I love wild rice soup, but most wild rice soups are filled which chicken and a creamy broth. Both are things I wanted to avoid. The dangers of dairy are well documented here, so we are a dairy-free household. If you value your health, and I think you do, then you ought to consider going dairy-free as well.

If I have said it once, I have said it a million time…..PLANTS HAVE PROTEIN. And this soup is chock full of plant based protein that is readily absorbed and used by the body without any negative and toxic side effects that animal based proteins have. And because of all the veggies, this soup is jam packed with vitamins, minerals and all kinds of essential nutrients your body needs to thrive.

You know, that is the beauty of health. I think it is made out to be so over complicated when it really isn’t. Just eat real food. Real, whole foods provide exactly everything the human body needs to be healthy. If it isn’t real, is overly-processed, is full of sugar, or made with more chemicals then actual food, whether it be a body care product or food, then it will cause dis-ease in the body. It’s really a no-brainer. Since this recipe has real, whole-food ingredients, you will fight against disease in the body rather than feed a disease. Better skin, lower blood pressure, protection against heart disease, lowered risk of diabetes, a boosted immune system…I could go on. But I won’t, because you want to know how to make the soup!

 

1 medium onion, chopped

2 medium carrots, sliced

1 bell pepper, diced

4 cloves of garlic, minced

8 oz. cremini mushrooms, chopped

2 cups green beans (fresh or frozen)

2 tsp Italian seasoning

1/2 tsp smoke paprika

8 roma tomatoes, diced

6 cups vegetable broth

1 cup wild rice

1 15oz can white beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

Himalayan sea salt/ground black pepper, to taste

  1. In a large pot, heat a little water or a splash of veggie broth over medium heat. Add onion and cook for 5 minutes, until they begin to brown. Add the carrots and bell pepper, and cook for 3-4 minutes. Add the garlic and cook 1 minute.
  2. Add mushrooms, green beans, Italian seasoning, and paprika. Stir until all the veggies are evenly coated with the seasonings.
  3. Add diced tomatoes, broth, and rice. Bring to a boil. Cover, reduce heat and let simmer. Simmer for 40 minutes.
  4. Add white beans and corn. Cook another 5-6 minutes to heat through.
  5. Serve hot.

2 comments

  1. I’m so making this tonight. I made your zucchini brownies and about died. YOUVE GOT A GIFT FRIEND!!! 👍🏽

    1. Awe, thanks so much Erin! And I have to agree, those zucchini brownies are pretty incredible.

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