Veggie and Wild Rice Soup


  • 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



  1. 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
  2. Cook over medium-high heat, 8-10 minutes, stirring frequently
  3. Once veggies are soft, add in rice, cook 3- 5 minutes
  4. Add the rest of your ingredients – remaining broth, red miso, nutritional yeast, cannellini beans, water, and bay leaves
  5. Bring pot to a boil
  6. Reduce heat to simmer, cover, and let it sit for 40-50 minutes, until rice is fully cooked
  7. Turn heat off and remove bay leaves
  8. Serve each bowl topped with fresh ground pepper

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