Creamy Wild Rice and Vegetable Soup
A creamy, flavorful soup that's perfect for a cold winter day. The wild rice gives it a nutty flavor and chewy texture, while the vegetables add sweetness and crunch. The black beans and corn add protein and a touch of sweetness. Serve it with a crusty bread for a complete meal.
This soup was inspired by a trip I took to Minnesota, where I had the pleasure of trying a traditional wild rice soup. I was so impressed by the flavor and texture of the soup that I knew I had to recreate it at home. After a few tries, I finally came up with a recipe that I think is even better than the original. I've added black beans and corn to give the soup a boost of protein and sweetness, and I've pureed it to give it a smooth, creamy texture. I hope you enjoy this soup as much as I do!
Creamy Wild Rice and Vegetable Soup Creamy Wild Rice and Vegetable Soup Creamy Wild Rice and Vegetable Soup Creamy Wild Rice and Vegetable Soup
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1/2 cup dried wild rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, celery, and garlic and cook until softened about 5 minutes.
  3. Stir in the vegetable broth, wild rice, black beans, and corn.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the wild rice is cooked through.
  5. Puree the soup with an immersion blender or in a regular blender until smooth.
  6. Season to taste with salt and pepper.
  7. Serve warm.
Why It Works
  • The wild rice gives the soup a nutty flavor and chewy texture.
  • The vegetables add sweetness and crunch.
  • The black beans and corn add protein and a touch of sweetness.
  • Pureeing the soup gives it a smooth, creamy texture.