A quick vegetables, white bean & wild rice soup for a rainy day.
Recipe:
Ingredients: carrots, parsnips, zucchini, mushrooms, great northern white beans, garlic, onion, herbs, lemon juice, brown rice medley (you can use black rice or any wild rice mixture), stock (I used chicken stock but you can use beef or vegetarian stock if you prefer, or make your own), olive oil + jalapeños for some heat (I used pickled jalapeños but you can also use fresh).
Get the rice going first since it will take a little while to cook.
Chop up the veggies, onion & garlic. In a stock pot over medium heat, sauté onions, then the garlic in olive oil. Add the carrots and parsnips and continue to sauté. Season well with salt, pepper & herbs (I used a variety – oregano, thyme, herbs de Provence, etc.). Once the carrots & parsnips start softening, add the stock (4-8 cups depending on how much soup you want to make). Add the juice of 1 lemon. Add more salt & pepper and a bay leaf. Cook on medium-low heat for 7-10 minutes. Add the mushrooms. Then the zucchini and jalapeños and turn heat down to a simmer. Add the white beans when soup almost done. Taste the soup and add more salt if needed. I also added a TBS of apple cider vinegar. Right before serving, add the rice and fresh parsley.
Enjoy by itself or with a little sour cream.
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