Bean Soup with Portabellas and Wild Rice
|2 mediumOnions; diced|
|2 ribs celery; diced|
|4 cloves garlic; minced|
|1 poundspeckled butter beans or Fordhook lima beans; fresh or frozen|
|6 ounces baby portabello mushrooms; sliced|
|1/4 cupwild rice|
|1 teaspoondried rosemary; crushed, or 2 tsp. minced fresh rosemary|
|1 1/2 teaspoonsteaspoons salt; (to taste)|
|1/4 teaspoonBlack pepper|
|1 teaspoonSoy sauce|
Bean Soup with Portabellas and Wild Rice Preparation
Heat a large non-stick pot. Add the onions, and saute until they begin to brown, about 6 minutes. (Add a tablespoon or two of water to prevent sticking, if necessary.) Add the celery and garlic, and cook for another two minutes.
Add the water and butter beans and bring to a boil. Add all remaining ingredients, bring back to a boil, reduce heat, and simmer until the beans and wild rice are both done, 45-55 minutes. If necessary, thin soup with water as it is cooking, according to taste. Just before serving, about 1/2 cup of the beans may be mashed or blended to make the broth thicker.
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Bean Soup with Portabellas and Wild Rice Reviews
[I posted this recipe.]
3 years, 3 months, 1 weeks, 6 days, 8 hours, 58 minutes ago