Here I used curly green kale, baby portobello mushrooms, wild rice leftover from the night I made this, and kidney beans that I thawed from my freezer. I never use canned beans - see my tips and tricks page for more info on how I handle convenient beans from dried. I love the spicy aroma of Szechuan pepper, but if you don't have it on hand you can use crushed red chilies or black pepper, depending on how spicy you like your food.
This would be delicious with chicken, vegetable or beef stock. Use whatever suits your fancy - just make sure it is well flavored. If you are using store-bought stock or bouillon, be sure to mind the salt content or look for varieties that do not contain salt.
Kale and Wild Rice Soup
Makes about four to six servings
- 1 onion
- 1 bunch kale
- about 1/2 pound mushrooms
- 3-4 cloves garlic
- 2 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 2 cups cooked beans
- 3 cups cooked Lundberg Gourmet Blend of Wild and Whole Grain Brown Rice
- 8 cups stock
- extra-virgin olive oil
- sea salt and ground Szechuan pepper
Meanwhile, rinse the kale leaves and remove the fibrous stems. Chop or tear into small pieces. Add this to the pot along with the stock. Cover and bring to a gentle simmer. Continue simmering until the kale is tender to your liking, anywhere from five to fifteen minutes. When the soup is almost done, add in the cooked beans and wild rice, and season to taste with sea salt and Szechuan pepper. Heat the soup just until the beans and rice are hot, then ladle into bowls and serve.