Wild Rice Vegetable Soup

Ingredients

• 1 yellow onion
• 3 cloves garlic
• 2 medium carrots
• 8 oz. mushrooms
• 15 oz. can diced tomatoes (or fire-roasted)
• 6 cups vegetable broth
• 3/4 cup wild rice
• 2 cups cut green beans (fresh or frozen)
• 2 cups kale or spinach
• 1 1/2 tsp. dried basil (or oregano, smoked paprika, etc.)

Instructions

1. 1

   Dice onion.

2. 2

   In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, dice carrot. Slice mushrooms. Mince garlic.

4. 4

   Add carrots, mushrooms, garlic, and dried herbs to pot. Stir and sauté 1 minute.

5. 5

   Add broth, diced tomatoes, green beans*, and wild rice (rinsed and drained). Increase heat and bring to a light boil.

6. 6

   Cover, reduce heat to simmer, and cook for 45-50 minutes or until rice is tender.

7. 7

   Roughly chop kale (or spinach) and stir in during the last few minutes. Salt/pepper to taste.