Veggie and Wild Rice Soup
- August 29, 2017
- By Rick Montieth
- In Favorite Recipes
- No Comments

Ingredients:
- 6 Cups vegetable broth
- 1 large onion
- 2 heaping cups organic cabbage
- 4 organic celery ribs, sliced into ¼ inch pieces
- 4 organic carrots, sliced into ¼ inch disks
- 4 large garlic cloves, minced
- 2 tsp oregano
- 1 tsp rosemary
- 1 tsp thyme
- ½ tsp parsley
- ½ tsp dry ground mustard
- ¾ tsp salt
- ½ cup organic wild rice
- ½ tbsp red miso
- 3 tablespoons nutritional yeast
- 1 can cannellini beans, drained and rinsed
- 1 ½ cup water
- 3 bay leaves
Directions:
- Chop all veggies as instructed above. Then add veggies along with 4 tablespoons vegetable broth and garlic, oregano, rosemary, thyme, and parsley to large pot
- Cook over medium-high heat, 8-10 minutes, stirring frequently
- Once veggies are soft, add in rice, cook 3- 5 minutes
- Add the rest of your ingredients – remaining broth, red miso, nutritional yeast, cannellini beans, water, and bay leaves
- Bring pot to a boil
- Reduce heat to simmer, cover, and let it sit for 40-50 minutes, until rice is fully cooked
- Turn heat off and remove bay leaves
- Serve each bowl topped with fresh ground pepper

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