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