Butter Bean Soup with Portabellas and Wild Rice

Name: Butter Bean Soup with Portabellas and Wild Rice
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams baby portobello mushrooms, sliced; 0 teaspoons black pepper; 2 ribs celery, diced; 1 teaspoon dried rosemary, crushed, or 2 tsp. minced fresh rosemary; 4 cloves garlic, minced; 454 grams speckled butter beans or Fordhook lima beans, fresh or frozen; 2 mediums onions, diced; 1 teaspoons sage; 1 teaspoon salt (to taste); 1 teaspoon soy sauce; 1 teaspoon thyme; 1 liters water; 59 milliliters wild rice

Butter Bean Soup with Portabellas and Wild Rice is a gluten free and vegan recipe with 6 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. This soup has 138 calories, 8g of protein, and 0g of fat per serving. It is perfect for Autumn. A mixture of garlic, salt, onions, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. fatfreevegan.com.

Instructions

Heat a large non-stick pot.

Equipment you will use

Pot

Add the onions, and saute until they begin to brown, about 6 minutes. (

Ingredients you will need

Onion

Add a tablespoon or two of water to prevent sticking, if necessary.)

Ingredients you will need

Water

Add the celery and garlic, and cook for another two minutes.

Ingredients you will need

Celery

Garlic

Add the water and butter beans and bring to a boil.

Ingredients you will need

Butter Beans

Water

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.

Ingredients you will need

Wild Rice