I make this soup every week

Ingredients

• 2 tbsp Olive Oil (for sweating the mirepoix)
• 2 medium Carrots (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 1 large Onion (peeled and diced)
• 3 cloves Garlic (minced)
• 1 inch Fresh Turmeric Root (peeled and grated (or 1 tsp turmeric powder))
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Chili Flakes
• 0.25 tsp Black Pepper (freshly ground)
• 2 leaves Bay Leaves
• 1 tsp Fresh Rosemary (minced)
• 1 tsp Fresh Thyme (minced)
• 1 cup Romano Beans (dried, rinsed; can substitute any white bean)
• 2 tbsp Vegetable Stock Powder
• 6 cups Water
• 2 tbsp Lemon Juice (freshly squeezed)
• to taste pinch Salt
• 1 cup Wild Rice (uncooked; rinsed)

Instructions

1. Prep the Mirepoix

   Peel and dice the carrots, celery, and onion into uniform ½‑inch pieces.

   Time: PT10M

2. Sweat the Vegetables

   Heat olive oil in a large soup pot over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes.

   Time: PT5M

3. Add Garlic and Turmeric

   Stir in the minced garlic and grated fresh turmeric (or 1 tsp turmeric powder). Cook for 1 minute until fragrant.

   Time: PT1M

4. Toast the Spices and Herbs

   Add ground cumin, smoked paprika, chili flakes, black pepper, bay leaves, minced rosemary, and minced thyme. Stir for 30 seconds to release aromas.

   Time: PT30S

5. Add Liquids and Beans

   Pour in 6 cups of water, sprinkle in the vegetable stock powder, and add the rinsed Romano beans. Bring the mixture to a boil.

   Time: PT5M

   Temperature: 212°F

6. Simmer the Soup

   Reduce heat to a low simmer, cover partially, and cook for 20 minutes, or until the beans are tender.

   Time: PT20M

   Temperature: 190°F

7. Mash Some Beans for Creaminess

   Using the back of a wooden spoon, mash about a third of the beans directly in the pot, leaving the rest whole for texture.

   Time: PT3M

8. Finish with Lemon and Salt

   Stir in the fresh lemon juice, then season with salt to taste. Let the soup sit for 2 minutes to meld flavors.

   Time: PT2M

9. Cook Wild Rice

   Rinse 1 cup of wild rice. In a separate pot, combine rice with 2 cups water, bring to a boil, then reduce to a simmer, cover, and cook for 45 minutes until tender. Fluff with a fork.

   Time: PT45M

   Temperature: 212°F

10. Serve

    Place a scoop of cooked wild rice in a bowl, ladle the hot soup over the rice, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

9g

Carbohydrates

38g

Fat

5g

Fiber

8g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Carrots: parsnip
• Instead of Celery Stalks: fennel stalks
• Instead of Onion: shallot
• Instead of Garlic: garlic paste
• Instead of Fresh Turmeric Root: turmeric powder
• Instead of Ground Cumin: ground coriander
• Instead of Smoked Paprika: regular paprika
• Instead of Chili Flakes: cayenne pepper
• Instead of Black Pepper: white pepper
• Instead of Bay Leaves: dried thyme
• Instead of Fresh Rosemary: dried rosemary (½ tsp)
• Instead of Fresh Thyme: dried thyme (½ tsp)
• Instead of Romano Beans: cannellini beans, great northern beans
• Instead of Vegetable Stock Powder: vegetable bouillon cube (2)
• Instead of Water: vegetable broth
• Instead of Lemon Juice: bottled lemon juice
• Instead of Salt: sea salt, kosher salt
• Instead of Wild Rice: brown rice, farro

Equipment Needed

• Large Soup Pot
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Microplane Grater
• Measuring Spoons
• Measuring Cups
• Rice Cooker or Small Pot
• Ladle
• Colander (optional)

Critical Steps — Do Not Skip

• Sweating the mirepoix without browning
• Adding fresh turmeric and garlic without burning
• Toasting spices briefly to release aroma
• Mashing a portion of the beans for creaminess

Chef Tips from the Video

• Toast the whole spices (cumin, paprika) briefly before adding liquid for deeper flavor.
• Use fresh herbs rather than dried for a brighter finish.
• Rinse the beans before cooking to remove any dust or debris.

Troubleshooting

Storage

Refrigerator: Store soup in an airtight container for up to 4 days. Reheat gently on the stove.

Freezer: Freeze in portion‑size bags for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The soup flavors improve after 24 hours; store in the fridge and reheat.
• Cook the wild rice ahead of time and keep refrigerated; reheat with a splash of water.
• Portion the soup into freezer‑safe containers for quick meals.

Frequently Asked Questions