black bean and wild rice soup
Soup, to me, is something to be thrown together from odds and ends lurking in the fridge and pantry. Which might be why I see a look of terror in Eli’s eyes whenever I tell him soup’s on. It’s never terrible, no, but it tends to be bland, confusing, and there’s always way, way more of it than we can (or want) to eat by the time I’ve finished tinkering.
This recipe is a rare exception.
Black Bean and Wild Rice Soup
makes about 4 servings
2 teaspoons oil
2 carrots, peeled and diced
2 stalks celery, diced
1 small white onion, diced
1 (14 oz.) can black beans, drained
2 tablespoons wild rice
1/4 cup white rice
4 cups water or vegetable stock
1 teaspoon cumin
1/4 cup salsa (fresh or jarred)
salt, to taste
Stir in rice, black beans, and water or veg stock. Bring to a simmer and cook, partially covered, until rice and vegetables are tender, about 20 minutes. Add more water if needed. Stir in cumin and salsa, taste and season with salt, if needed.