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Rice, Bean and Vegetable Soup

Cremini mushrooms add a rich earthy flavour and rice and beans make this a thick and hearty soup to warm your insides and soothe your soul.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course lunch, Main Course, Soup
Servings 12


  • 2 tbsp olive oil
  • 1 large or 2 small leeks (about 3 cups sliced)
  • 2 cloves garlic minced
  • 2 stalks celery chopped
  • 3 medium carrots sliced
  • 1 sweet potato 2 cups chopped
  • 8 oz cremini mushrooms sliced
  • 8 cups vegetable stock (or 4 cups stock and 4 cups water)
  • 1 cup wild rice blend
  • 1 can cannellini beans drained and rinsed
  • 1 can coconut milk
  • ½ tsp dried turmeric
  • ½ tsp salt
  • 1 tbsp fresh thyme or 1 tsp dried
  • ½ cup parsley chopped


  • Cut all vegetables.
  • Heat olive oil over medium heat in a large saucepan.
  • Add leeks and sweat for 3 minutes. Add garlic and mushrooms and sauté for 2 minutes. Add celery, carrots, sweet potatoes, mushrooms, vegetable stock, wild rice, turmeric and salt to the pot. Bring to a boil. Reduce heat and simmer for 30 minutes.
  • Add beans, parsley, thyme and coconut milk to soup. Using an immersion blender, puree soup to desired consistency.


If you don’t have an immersion blender, scoop out 2-4 cups of soup, add to a blender and puree. Return to pot and stir in.
Keyword hearty soup, plantbased, rice and bean soup, vegan soup, vegetarian soup