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!
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.
Leave a Reply