Black Beans and Wild Rice Soup

Black beans and wild rice soup with tomatoes and feta cheese.
Black beans and wild rice soup with tomatoes and feta cheese.

Black Beans and Wild Rice Soup

October 8, 2015

Black Beans and Wild Rice Soup 4 5 0

Black beans and wild rice make this soup a protein-filled meal for any vegetarian or Meatless Monday fans alike. I love soup, but because we live in San Diego, the weather doesn't always agree. Cooler weather has been upon us recently and this vegetarian soup was born. Black beans and wild rice add a hearty bite to this soup while garlic, spinach, and chili flakes help create simple flavors that complement well. Top with goat cheese for a creamier soup.

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: 2-3 Meal Servings

Ingredients

1 Can of Black Beans, low sodium

1 Red Onion, diced

1/2 tsp Red Chili Flakes

1 tbsp Garlic Powder

4 cups Vegetable Broth, low sodium

1/4 cup White Wine (I used Pinot Grigio)

1 Can of Diced Tomatoes

1 cup of Cooked Wild Rice

1 cup Frozen Spinach

1 Bay Leaf

Salt/Pepper, to taste

Goat Cheese

Directions

1Spray a medium saucepan with cooking spray.

2

3Saute onions over medium heat until translucent.

4

5Add garlic powder and chili flakes. Stir.

6

7Add white wine, stir for 1-2 minutes.

8

9Add vegetable broth, beans, tomatoes, and spinach.

10

11Let simmer, covered, for 1-2 hours.

12

13Turn off heat, stir in rice.

14

15Serve topped with feta or goat cheese.

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