Zoomed in image of a bowl of Veggie and Wild Rice Soup.

Veggie and Wild Rice Soup

This hearty soup is the ultimate comfort dish delivering eight different vegetables alongside nutritious wild rice. Trust us, you will want to add this to your winter meal rotation!

This recipe features California-grown wild rice and comes to us from our friend Lisa of @lisathompson in partnership with USA Rice and the California Wild Rice Advisory Board.

  • Servings
    8
  • Serving Size
    1 bowl
  • Prep Time
    20 min
  • Cook Time
    55 min
  • Total Time
    1 hr 15 min

Ingredients

  • 3 tbsp olive oil, plus more for serving
  • 8 ounces cremini or button mushrooms, sliced ¼” thick
  • 3 carrots, trimmed and sliced into ¼” rounds
  • 3 celery ribs, trimmed, sliced ½”
  • 1 large parsnip, trimmed and sliced into ¼” half-moons
  • 1 yellow onion, peeled and ½” diced
  • 3 garlic cloves, peeled and roughly chopped
  • 2 small red potatoes, ½” diced
  • ¾ cup California wild rice
  • 2 quarts vegetable stock
  • fresh thyme sprig
  • 1 (14 ounce) can white beans
  • 2 cups chopped kale
  • kosher salt
  • black pepper

Directions

  • Preheat a large pot over medium-high heat for 3 minutes. Add olive oil and heat until shimmering, then add sliced mushrooms, tossing to coat. Sear mushrooms, stirring occasionally until golden brown, about 6 minutes.
  • Stir in carrots, celery, parsnip, onion, and garlic and 1½ teaspoons kosher salt. Cook, stirring occasionally, for about 10 minutes.
  • Meanwhile, puree the beans and their liquid until completely smooth with a blender or food processor. Add vegetable stock, wild rice, potatoes, pureed white beans, and thyme sprigs to pot, stirring until well combined. Cover and cook at a rapid simmer for about 15 minutes, then reduce heat to low and cook for another 25 minutes, or until wild rice and potatoes are tender. Stir in kale and cook until wilted.
  • Serve soup among bowls and drizzle with more olive oil, if desired.