Wild Rice and Vegetable Soup

Wild rice and vegetable SoupI love to make soup out of whatever I might happen to already have on hand.  If you have a good broth and a few veggies, you can certainly come up with a dinner worthy meal.  In this soup, I used the last of my wild rice.  Wild rice is a wonderful grain; it’s chewy and adds great color.  In this wild rice and vegetable soup I used what I had on hand for vegetables including onion, celery, carrot, and spinach.  

Flavoring a simple soup takes 2 key steps.  First you have to start by sauteing the aromatics.  Aromatics include vegetables like onion, celery, and garlic.  Sauteing them releases a lot of flavor that will be the base of the soup.  The second key step comes at the end.  You should add fresh herbs and a splash of acidity to finish the soup and add brightness to the flavor.

Variations to the Wild Rice and Vegetable Soup:

  1. I used a rice blend that included wild rice.  Most country blend rice mixes will be just as good.
  2. Sweet potato would be a great substitute for the carrot, and kale or chard would work in place of the spinach.
  3. Use whatever quality broth or stock you have on hand.  Taste how salty the broth is and adjust the added salt as needed

Wild Rice and Vegetable Soup
Cook time
Total time
Recipe type: Entree
Cuisine: Soup
Serves: 5 servings
  • 1½ cups wild rice blend
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 large carrot, sliced
  • splash olive oil
  • 4 garlic cloves, minced
  • 2 TBS sherry wine or white wine
  • ¼ tsp red pepper flake
  • ½ tsp oregano
  • 1 tsp black pepper
  • ½ tsp thyme
  • 5 cups vegetable broth
  • 4 cups water
  • 3 cups cooked white beans (or 2 cans rinsed and drained)
  • 5 oz cut spinach
  • ¾ tsp salt, or as needed
  • 3 TBS fresh parsley, minced
  • 3 TBS cider vinegar
  1. In your rice cooker, or a small sauce pan, cook rice according to package directions (40-50 minutes).
  2. Meanwhile, in a large stock pot or dutch oven, saute onion and celery in a splash of olive oil until tender. Add garlic through thyme and saute 1 more minute.
  3. Add broth through spinach and simmer 20 minutes.
  4. Stir in wild rice. Taste the soup and add salt as needed. Simmer 5-10 more minutes.
  5. Remove from heat and stir in parsley and vinegar.
There is no prep time for this recipe because you can chop all the vegetables while the rice is cooking.

This recipe was shared at the Weekend Potluck, and Healthy Vegan Fridays!

Wild Rice and Vegetable Soup By Alison's Allspice

4 responses to “Wild Rice and Vegetable Soup

  1. Sounds warming and delicious. I like that I have all of the ingredients on hand. I’ve never thought of putting wild rice in soup, it would really help make it a heartier meal.
    Thank you so much for sharing your recipe with us at Healthy Vegan Fridays.
    I’m pinning & sharing! Hope you’re having a great week =)

  2. Looks wonderful and nutritional!

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