Black Beans and Wild Rice Soup

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.

Serving Size:

2-3 Servings

Time:

3 Hours

Difficulty:

Medium

Ingredients

• 1 Can of Black Beans
• 1 Red Onion, diced
• 1/2 tsp Red Chili Flakes
• 1 tbsp Garlic Powder
• 4 cups Vegetable Broth
• 1/4 cup White Wine
• 1 Can Diced Tomatoes
• 1 Cup Cooked Wild Rice
• 1 cup Spinach, frozen
• 1 Bay Leaf
• Salt/Pepper, to taste
• Goat or Feta Cheese, as topper

Directions

1. Spray a medium saucepan with cooking spray.
2. Sautee onions over medium heat until translucent.
3. Add garlic powder and chili flakes. Stir.
4. Add white wine, stir for 1-2 minutes.
5. Add vegetable broth, beans, tomatoes, and spinach.
6. Let simmer, covered, for 1-2 hours.
7. Turn off heat, stir in rice.
8. Serve topped with feta or goat cheese.