Wild Rice And Vegetable Soup
Prep Time: 00:50
Cook Time: 00:10
1 cup uncooked wild rice
3 cups water
3 Large organic carrots
2 organic celery stalks, leaves removed
1 Small organic onion
2 Large garlic cloves, minced
2 tbsp olive oil
2 cans white or navy beans, drained
1 quart vegetable broth
2 tsp salt
1 tsp black pepper
1/4 cup nutritional yeast (optional)
1 tsp Chopped rosemary (optional)
1In a covered pot over medium heat, cook the rice in 3 cups of water until tender, about 45 minutes.
2While the rice is cooking, dice the carrots, celery stalks, and onion. In a large pan, sauté the vegetables in olive oil and garlic over medium heat. Continue to sauté until vegetables are soft.
3Pour the quart of vegetable broth and two cans of beans in a blender. Be sure to drain the beans first. Blend on high until thoroughly combined.
4When the rice is tender, stir in the vegetable broth and bean combo. Add the sautéd vegetables, nutritional yeast and chopped rosemary. Stir to combine and continue to heat for a few minutes.
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