Print

Wild Rice and Garbanzo Bean Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Wild Rice and Garbanzo Bean Soup is a hearty, wholesome soup combining nutty wild rice and protein-rich garbanzo beans in a flavorful vegetable broth, perfect for a nutritious and satisfying meal.

Ingredients

  1. 1 cup wild rice, rinsed
    1 can (15 oz) garbanzo beans, drained and rinsed
    2 tablespoons olive oil
    1 onion, diced
    3 cloves garlic, minced
    3 carrots, diced
    2 celery stalks, diced
    6 cups vegetable broth
    1 teaspoon dried thyme
    1 teaspoon dried rosemary
    Salt and pepper to taste
    Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until softened, about 5-7 minutes.

  1. Stir in wild rice, vegetable broth, thyme, and rosemary. Bring to a boil.
  2. Reduce heat and simmer, covered, for 40-45 minutes until wild rice is tender.
  3. Stir in garbanzo beans and cook for an additional 5-10 minutes until heated through.
  4. Taste and season with salt and pepper. Garnish with fresh parsley before serving.

Notes

  1. Stir in spinach or kale during last 5 minutes for added greens.
  2. Try oregano, basil, or sage for varied herb flavors.
  3. Add cooked chicken or sausage for a non-vegetarian option.
  4. Stir in coconut milk or cream before serving for creaminess.
  5. Store leftovers in airtight container in fridge up to 4 days; freeze up to 3 months.
  6. Reheat gently on stovetop or microwave.

Nutrition

Find it online: https://thefamilycooking.com/wild-rice-and-garbanzo-bean-soup/