Don’t let the ingredient list fool you. This is a quick and easy recipe to make, especially if using the slicing blade of a food processor. The result is a rich and hearty soup that is almost a stew and perfect for a cool autumn evening.
3 Tablespoons extra virgin olive oil
4 cloves garlic, chopped
1 large onion, chopped
8 cups vegetable or chicken stock, or water
1 sweet potato chopped
2 carrots, chopped
2 stalks celery
4 small red-skinned potatoes, sliced
½ cup frozen peas
½ cup wild rice
3 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoon molasses
2 teaspoons Celtic sea salt (or to taste)
1 clove of fresh garlic, minced (or 1/4 teaspoon garlic powder)
2 teaspoons cumin
dash of cayenne pepper
1 red pepper, sliced
1/2 cup cooked kidney or pinto beans
In a large pot, saute the garlic cloves onion in the olive oil. When the garlic and onions are slightly browned, add water, wild rice, sweet potato, celery, carrots, potato, peas, wild rice, cinnamon, allspice, molasses, Celtic sea salt, garlic powder, cumin and dash of cayenne pepper. Bring to a boil. Once the water begins boiling, turn down the heat and let simmer for 45 minutes. Add the red pepper and kidney or pinto beans and simmer for an additional 15 minutes or longer, until the vegetables are cooked and the wild rice is soft. Simmer longer, if desired to allow flavours to mingle. Stir any spices that sit at the top of the pot into the broth before serving.
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