This soup is packed with flavour & nourishing, plant-based proteins to help you fuel your day. Great for picky eaters & those who are hesitant to try vegetarian food!
- 1 cup wild or mixed grain rice
- 1 & 3/4 cups water
- 1 tbsp. olive or avocado oil
- 1 white onion diced
- 4 cloves garlic chopped
- 1-2 tbsp. smoked paprika the more you use, the smokier it will be!
- 4 stalks celery chopped
- 5 tomatoes chopped (can sub 1 large can diced tomatoes)
- 1 can tomato paste
- 1 can black beans rinsed (can sub with 2 cups cooked black beans)
- 4 cups water or veggie broth
- 1/2 tsp. sea salt more to taste if you'd like!
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Cook rice at a 1:1.75 ratio of rice to water (1 cup rice to 1 and ¾ cups water and set aside.
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Heat a large soup pot over low-medium heat for about 3 minutes.
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Add olive oil, allow it to heat up for 30 seconds then add onions and smoked paprika. Stir to combine then cover pot.
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After 3 minutes or when onions turn soft and translucent add garlic & celery to the party,
stirring until coated. Cover and let steam a couple of minutes. -
Add tomatoes, tomato paste, black beans, water, and sea salt. Stir together then bring to a boil. Reduce to a low heat and simmer 15-20 minutes, until tomatoes have broken down and veggies are soft. The longer you let it simmer, the deeper the flavour will develop.
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Remove from heat and puree with immersion blender. You can leave it as chunky as you like, but a quick puree helps with texture, especially when feeding it to kiddos!
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Stir in rice and return to heat. The longer you let it simmer the yummier it will taste!! You
may want to add a touch more salt after tasting.