Hearty Vegetable and Wild Rice Soup
This vegetable and wild rice soup is so flavorful and deliciously wholesome. It's packed with protein and nutrients from the hearty vegetables, beans, grains, and spices and will leave you feeling so nourished and satisfied. The perfect soup to cozy up to on a chilly day or night.
Equipment
- 1 Pressure Cooker (Stove top instructions in recipe notes below)
Ingredients
- 1 onion diced
- 4 cloves garlic minced
- 3 stalks celery diced
- 3 carrots diced
- 4 mushrooms sliced
- 2 cups kale chopped
- 2 medium potatoes
- 1/4 cup fresh parsley chopped
- 1 cup uncooked wild rice
- 15 oz. can chickpeas drained, rinsed
- 15 oz. can cannellini beans drained, rinsed
- 15 oz. can green beans drained, rinsed
- 12 cups vegetable broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp crushed red pepper
- 1/2 tsp ground thyme
- 1 bay leaf
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Add garlic, celery, onion, carrots, and seasonings to pressure cooker and sauté for 7 mins, or until veggies are fragrant and translucent. Add a splash of vegetable broth to prevent from sticking to the bottom of the pan.
- Add the mushrooms, potatoes, parsley, chickpeas, cannellini beans, green beans, wild rice, and vegetable broth.
- Pressure cook on HIGH for 15 minutes.
- Remove from heat and add kale.
Notes
Stove top instructions: Sauté garlic, onions, carrots, celery and seasonings over med-high heat for 5-7 minutes. Add remaining ingredients except for kale and bring to a boil, then simmer for 30 minutes, or until veggies are tender. Add kale and remove from heat.