Wild Rice & White Bean Soup

1. 1

   In a large pot (Dutch oven) with a lid, add vegetable stock, melted butter, rice, and white beans. Stir gently over medium heat. Add remaining ingredients and stir to combine well. Bring soup up almost a boil and reduce heat to low. Cover the pot with the lid and cook 30 minutes, stirring occasionally.

2. 2

   To freeze for a later use, allow soup to completely cool down and place in freezer safe airtight containers. This will keep for several months frozen. To reheat, allow to thaw in refrigerator overnight and cook on low heat 10-15 minutes before serving.

3. 3

   Serve with crusty bread, croutons or crackers. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.