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Wild Rice and Vegetable Soup

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Ingredients

  • 1 1/2 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
  • 1/4 tsp red pepper flake
  • 1/2 tsp oregano
  • 1 tsp black pepper
  • 1/2 tsp thyme
  • 5 cups vegetable broth
  • 4 cups water
  • 3 cups cooked white beans (or 2 cans rinsed and drained)
  • 5 oz cut spinach
  • 3/4 tsp salt, or as needed
  • 3 TBS fresh parsley, minced
  • 3 TBS cider vinegar

Instructions

  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.

Notes

There is no prep time for this recipe because you can chop all the vegetables while the rice is cooking.

Find it online: https://www.alisonsallspice.com/wild-rice-vegetable-soup/