Vegetable Wild Rice Soup

• Vegan
• Gluten free

• Produce

  • 2 tsp Basil, dried
  • 1/2 Bell pepper
  • 2 Carrots, medium
  • 3/4 cup Corn, organic canned or frozen kernels
  • 2 cloves Garlic
  • 2 cups Green beans, fresh or frozen
  • 8 oz Mushrooms
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 2 cups Spinach
  • 1 15-ounce can Tomatoes
  • 1 15-ounce can White beans

• Canned Goods

  • 1 32-ounce (4 cups container Vegetable broth

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 Salt and pepper

• Liquids

  • 2 cups Water

Found on emilieeats.com

Description

Ingredients

• 1 medium onion, finely chopped
• 2 medium carrots, sliced
• ½ bell pepper, chopped
• 2 cloves garlic, minced (1 teaspoon)
• 8 ounces mushrooms, sliced
• 2 cups green beans (fresh or frozen)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• 1 15-ounce can diced tomatoes
• 1 32-ounce (4 cups) container vegetable broth
• 2 cups water
• 1 cup wild rice
• 1 15-ounce can white beans, drained and rinsed
• ¾ cup organic corn kernels (canned or frozen)
• 2 cups spinach, chopped
• Salt and pepper, to taste

Directions

• In a large pot, heat a little water or oil over medium heat.
• Add onion; cook for 5-7 minutes, until they begin to brown. Add carrots and bell pepper; cook for 3 minutes. Add garlic; cook for 1 minute.
• Add mushrooms, green beans, basil, oregano, and smoked paprika. Stir until the vegetables are evenly coated in spices; cook for 3-4 minutes.
• Add diced tomatoes, broth, water and wild rice. Bring to a boil. Cover, reduce heat to simmer, and cook for 45 minutes.
• Add beans, corn, and spinach. Cook until the spinach is wilted. Serve hot.