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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.
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course lunch, Main Course, Soup
Servings 12

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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