Creamy Wild Rice and White Bean Soup

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Creamy Wild Rice and Bean Soup
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Creamy Wild Rice and Bean Soup

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Servings

4-6

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • ¼ cup raw cashews plus water to soak

  • 1 large onion, finely diced

  • 3 large cloves garlic, minced

  • 1 cup finely diced carrots

  • 1 cup finely diced celery

  • 1 cup wild rice blend, rinsed

  • 2 15-ounce cans great northern beans, drained and rinsed

  • 1 teaspoon dried thyme

  • ½ teaspoon dried sage

  • ¼ teaspoon black pepper

  • 1 bay leaf

  • ½ teaspoon salt (or salt substitute to taste)

  • 4 cups low sodium vegetable broth

  • 3 cups water, divided

  • 2 tablespoons fresh lemon juice

  • ¼ to ½ cup fresh parsley, chopped

Directions

  • Add cashews to a small bowl or cup and add hot water to fully submerge them. Set aside to soak while you start cooking the soup.
  • Preheat a large pot or dutch oven over medium-high heat. Add onions and cook undisturbed for about 4 to 5 minutes. Once they start to brown and stick, add a splash of water to degalze the pan. Repeat until the onions are translucent and golden.
  • Add the garlic, carrots, and celery, stir and cook another minute or so.
  • Add wild rice and all but a half cup of the white beans to the pot. Set aside the half cup of beans for later.
  • Add all spices to the pot and stir to combine.
  • Add the vegetable broth and 2 cups of the water to the soup pot and bring to a boil. Once boiling, reduce to a simmer and cook covered, stirring occasionally, for 45 minutes or until the rice is fully cooked.
  • Drain the cashews and add them to a high speed blender with the half cup of white beans you set aside and the remaining 1 cup of water. Blend until smooth.
  • Once the rice is fully cooked, add the blended mixture to the soup pot and stir to combine. Remove the bay leaf and discard. Feel free to add more liquid if you like it soupier and then continue cooking the soup another 5 to 10 minutes to bring everything together.
  • Just before serving stir in the lemon juice and parsley. Serve with crusty whole grain bread and a side salad.

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