Start to finish: 60 minutes
Yield: 6 servings
Field Stuff Soup
1 medium onion, diced
2 ribs celery, diced
4 cloves garlic, minced
4 cups vegetable broth
2 cups water
1 package frozen baby lima beans
1/2 bunch kale, stems removed and torn into bite-sized pieces
1 package sliced baby portabella mushrooms (about 6 oz)
1/4 cup wild rice
1 teaspoon thyme
1 teaspoon dried rosemary, crushed (or 2 teaspoons fresh rosemary, minced)
1/4 teaspoon black pepper
1 teaspoon soy sauce
salt to taste
- Heat a large soup pot. Spray with cooking spray, and saute onions until they begin to brown (about 6 minutes). Add the celery and garlic and cook for another couple of minutes, until the garlic is fragrant.
- Add the broth, water, and lima beans to the pot and bring to a boil.
- Add all the remaining ingredients, bring back to a boil, then reduce heat and simmer until the beans and wild rice are done, 45-55 minutes.