Hearty and delicious, Quick One-Pot Veggie and Wild Rice Soup is perfect for those cold winter days. It only takes one pot, a few simple ingredients and about 30 minutes to cook. Vegan and Gluten-Free!
Nothing beats the smell of vegetable soup cooking on a cold winter day. This week we are expecting a lot of rain, so I made a batch of this Quick One-Pot Veggie and Wild Rice Soup. The veggies, rice and beans made this a perfect, hearty meal. Plus, I was able to throw it together with ingredients I had on hand. So, no trip to the store for me on this cold wet day!
Quick One-Pot Veggie and Wild Rice Soup
This soup is extremely easy to make. It only takes 3 simple steps and about 30 minutes…
First chop your veggies into bite sized pieces. I used a whole yellow onion, 3 carrots, 3 celery ribs, and equivalent to 3 large garlic cloves.
Second, add the veggies to a large soup pot along with your oregano, dried parsley, thyme, dry mustard and salt. Cover and cook 5-7 min to let veggies slightly soften. Add the rice and cook a few more minutes.
Third, add the remaining ingredients; veggie broth, water, miso, nutritional yeast, beans, and bay leaves. That’s it!
In about 30 minutes you’ll have yourself a delicious, hearty, warm soup!
When the soup is ready to serve, garnish each bowl with fresh parsley, fresh ground black pepper and cashew parmesan.
Since my quick one-pot veggie and wild rice soup was so easy to prepare, I decided to make this French Bread and brushed the top with organic coconut oil. It paired perfectly with the soup and kept the whole family full and warm on a cold, rainy day.
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Serves Serves 4
Hearty and delicious, One-Pot Veggie and Wild Rice Soup is perfect for those cold winter days. It only takes one pot, a few simple ingredients and about 30 minutes to cook. Vegan and Gluten-Free!
10 minPrep Time
30 minCook Time
40 minTotal Time
4 cups plus 3-4 tablespoons organic veggie broth, divided
1 onion, chopped
3 medium carrots, chopped
3 celery ribs, chopped
3 large garlic cloves, finely chopped
1 1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon dried parsley
1/4 teaspoon dry ground mustard
1/2 teaspoon Himalayan salt
1/2 cup organic wild rice
1/2 Tablespoon light miso
3 Tablespoons nutritional yeast
1 can organic white beans, drained and rinsed
1 1/2 cups water
2 small bay leaves
Fresh ground black pepper
- Chop your veggies and add them -along with 3 tablespoons broth, oregano, thyme, parsley, dry mustard, and salt- to a large soup pot. Stir and cover.
- Cook over medium heat for 5-7 minutes to slightly soften the veggies.
- Stir in the rice and cook a few more minutes.
- Add the remaining ingredients; -4 cups veggie broth, 1 1/2 cups water, miso, nutritional yeast, white beans and bay leaves.- Bring to a boil.
- Reduce the heat, cover and let simmer for 30-40 min, or until the rice is fully cooked.
- Remove bay leaves.
- Serve each bowl topped with fresh parsley, fresh ground pepper and cashew parm .
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