Yes, I am crazy about soup. I have it at least once a week. One of my favorites is Wild Rice Soup. This version is a vegan/vegetarian dish replacing the chicken with mushrooms. I fill it with vegetables and three types of beans giving it a healthy dose of protein and nutrients. Hot, hearty, and delicious, perfect for a cold winter night. Go ahead and flag it now—it’s sure to become a favorite.
Wash and Prep the Vegetables: Chop 1 medium Spanish onion, mince 4 cloves of garlic, peel and slice 2 – 3 carrots (1 cup), slice 2 celery stalks (1 cup), and slice a pound of cremini mushrooms.
Start the Soup: Heat a tablespoon of olive oil in a large pot. Add the onion sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Mix in the carrots, celery, and mushrooms. Add 1 tablespoon fresh thyme, 1 tablespoon fresh tarragon, and 2 teaspoons Spanish paprika and sauté an additional 2 minutes.
HINT: If you would like to add another layer of taste to the dish add a few splashes of dry white wine along with the mushrooms giving it time to cook out.
Stir in 1 cup of wild rice, 1/2 cup red lentils and 6 cups vegetable broth. Bring to a boil. Reduce heat and simmer for 25 minutes.
Mix in 1 can (15-ounces) white beans and 1 can (15-ounces) garbanzo beans; simmer an additional 10 minutes.
A pot of pure comfort that is ready in 35 minutes makes it perfect for a weeknight meal. It goes perfectly with a piece of crusty bread. – Ella💙
- 1 tablespoon olive oil
- 1 medium Spanish onion, chopped
- 4 cloves garlic, minced
- 1 cup carrots, peeled and sliced
- 1 cup celery, sliced
- 1 pound cremini mushrooms, sliced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh tarragon
- 2 teaspoons Spanish paprika
- 1 cup wild rice, rinsed
- 1/2 cup red lentils
- 6 cups vegetable broth
- 1 can 15-ounce white beans
- 1 can 15-ounce garbanzo beans
Heat the oil in a large pot. Add the onion sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
Mix in the carrots, celery, mushrooms thyme, tarragon, and paprika and sauté an additional 2 minutes.
Stir in the lentils and vegetable broth. Bring to a boil. Reduce heat and simmer for 25 minutes.
Mix in the white beans and garbanzo beans; simmer an additional 10 minutes. Serve warm.