Grains, vegetables and beans combine to make this hearty soup a welcome addition to fall and winter menus. Nutty, toothsome wild rice offers a nod to the soup’s Upper Midwest roots.

Ingredients

2 oz. butter
9 oz. onion, diced
6 oz. carrot, diced
2 oz. celery, diced
4 oz. leek, diced
2 garlic cloves, sliced
12 cups chicken stock
2 bay leaves
8 branches fresh thyme
1 1/2 tsp. rubbed sage
1 cup wild rice, cooked
15 oz. can black soybeans, rinsed and drained
8 oz. edamame, shelled
1 tsp. white pepper
1 tbsp. salt
1/2 cup cream
1/4 cup textured vegetable protein
2 tbsp. chopped parsley

Steps

  1. In a large pot, sweat onion, carrot, celery and leek in butter. When the vegetables are very soft, add garlic and cook for another 3 minutes.
  2. Add stock, bay leaves, thyme and sage. Bring to a boil and reduce heat to a simmer.
  3. Cook gently for 30 minutes.
  4. Add wild rice, black soybeans, edamame, salt, pepper and cream. Continue simmering until heated through.
  5. Add textured soy protein. Bring to a simmer.
  6. Sprinkle with chopped parsley before serving.

Yield: 6-8 servings

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