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Antioxidant Packed Vegetable and Wild Rice Soup

(Instant Pot and Stove Top Directions)
Author Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Ingredients

  • 1/2 cup red onion diced (70g)
  • 3 garlic cloves minced
  • 1 cup chopped carrot 140g
  • 2 cups green beans strings removed and cut into thirds (240g)
  • 1 red bell pepper diced
  • 1 jalapeno diced (take the seeds out if you don’t like spicy)
  • 3 cups mushrooms sliced and then cut in half (190g)
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 4 cups water 945ml
  • 1 1/2 cups cooked Wild Rice 235g
  • 2 cups chopped kale 85g

Stove Top Ingredients

  • 1/2 cup red onion diced (70g)
  • 3 garlic cloves minced
  • 1 cup chopped carrot 140g
  • 2 cups green beans strings removed and cut into thirds (240g)
  • 1 red bell pepper diced
  • 1 jalapeño diced (take the seeds out if you don’t like spicy)
  • 3 cups mushrooms sliced and then cut in half (190g)
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 6 cups water 1.4 liters
  • 1 1/2 cups cooked Wild Rice 235g
  • 2 cups chopped kale 85g

Instructions

Instant Pot Directions

  1. Prep and measure out all of the ingredients first. This will make it super easy to throw it together.
  2. Press saute on your Instant Pot (IP) and let the inner pot heat up for 2 minutes. Add the onion, garlic, carrot, green beans, red bell pepper, jalapeno, mushrooms, dried basil, dried thyme and salt and saute for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot.
  3. Turn off the IP, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position. Use the manual setting and set the timer for 5 minutes.
  4. When time is up, use the quick release method. When all of the pressure is out of the IP, take off the lid and add the Wild Rice and the kale.

Stove Top Directions

  1. Prep and measure out all of the ingredients first. This will make it super easy to throw it together.
  2. Heat a large pot over medium heat for 2 minutes. Add the onion, garlic, carrot, green beans, red bell pepper, jalapeno, mushrooms, dried basil, dried thyme and salt and saute for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot.
  3. Add the water, stir, and bring to a boil. Turn the heat down to low and simmer for 15 minutes, with a lid on the pot at an angle.
  4. When the veggies are soft, turn off the heat, add the Wild Rice and the kale and stir.

Recipe Notes

  • Here's a link to my delicious Wild Rice recipe.
  • The soup may thicken as it sets, feel free to add more water if you want a less stew-like soup.