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Home » Popular » Rice & Grains » Vegan Wild Rice and Garbanzo Bean Soup

Vegan Wild Rice and Garbanzo Bean Soup

December 5, 20141 Comment

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Vegan Wild Rice and Garbanzo Bean Soup

A hearty and healthy soup spiced with turmeric and fresh thyme.

 

It’s been wonderfully dreary and rainy here lately.  Normally, this alone is enough to get me craving a hot bowl of soup but, add in the fact that I’m fighting a stubborn cold that just won’t go away, and it’s pretty much guaranteed there’s going to be some sort of comfort food happening here and this was exactly what I needed.

The turmeric really gives a nice Indian flavor and if you’re inclined to add some some sort of carb to the meal, I would suggest a garlicky naan bread.

Ingredients for Wild Rice and Garbanzo Bean Soup:

  • herbed wild rice blend, cooked
  • olive oil
  • vegan butter
  • yellow onion
  • carrots
  • celery
  • garlic
  • fresh thyme
  • dried turmeric
  • bay leaf
  • red pepper flakes
  • sea salt
  • ground black pepper
  • vegetable broth
  • garbanzo beans
 

How to make Wild Rice and Garbanzo Bean Soup:

In a medium size pot, heat olive oil and butter over medium high heat.

Add the onions, carrots, and celery.  Cook and stir 4-5 minutes, until softened.

Stir in the garlic, thyme, turmeric, bay leaf, red pepper flakes, salt, and pepper.  Cook and stir an additional 1-2 minutes.

Add the vegetable broth and garbanzo beans.  Bring to a boil, then reduce heat to Low, cover, and allow to simmer 20-30 minutes.

Remove cover and stir in the cooked rice.

Allow to simmer another 5-10 minutes, or until rice is heated through.

Serve warm.

 

Cheers!

Wild Rice & Garbanzo Bean Soup

5 from 1 vote
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Author: Holly Gray
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Ingredients

  • 2 cups herbed wild rice blend cooked
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 1/4 cup yellow onion chopped
  • 1 cup carrots diced
  • 1 large stalk celery chopped
  • 2 large cloves garlic minced
  • 1 1/2 teaspoon fresh thyme
  • 1/8 teaspoon dried turmeric
  • 1 bay leaf
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 6 cups vegetable broth
  • 2 15-ounce cans garbanzo beans rinsed and drained

Instructions

  • In a medium size pot, heat olive oil and butter over Medium High heat.
  • Add the onions, carrots, and celery.  Cook and stir 4-5 minutes, until softened.
  • Stir in the garlic, thyme, turmeric, bay leaf, red pepper flakes, salt, and pepper.  Cook and stir an additional 1-2 minutes.
  • Add the vegetable broth and garbanzo beans.
  • Bring to a boil, then reduce heat to Low, cover, and allow to simmer 20-30 minutes.
  • Remove cover and stir in the cooked rice.
  • Allow to simmer another 5-10 minutes, or until rice is heated through.  Serve warm.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
 
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Filed Under: Rice & Grains, Vegan Tagged With: beans, comfort food, grains, soup, vegan, vegetarian

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ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

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