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Wild Rice and Garbanzo Bean Soup ~ This hearty and healthy soup is dairy-free and easy to make with simple and savory ingredients.

Wild Rice & Garbanzo Bean Soup

This hearty and healthy soup is dairy-free and easy to make with simple and savory ingredients.
5 from 16 votes
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Course: Dinner, Lunch, Main Course, Soup
Cuisine: American, Indian
Keyword: dairy free, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 174kcal
Author: Holly Gray

Ingredients

  • 2 cups herbed wild rice cooked
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 1/4 cup yellow onion diced
  • 1 cup carrots chopped
  • 1/4 cup celery chopped
  • 2 teaspoons garlic
  • 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 for 3 minutes, until softened.
  • Stir in the garlic, thyme, turmeric, bay leaf, red pepper flakes, salt, and pepper.  Continue cooking for an additional 1 minute.
  • Add the vegetable broth and garbanzo beans.  Bring just to a boil, then reduce the heat to low. Cover and simmer 20 minutes.
  • Remove from heat then stir in the cooked rice and serve hot.

Nutrition

Calories: 174kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 1755mg | Potassium: 233mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6319IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg
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