I whipped up this soup last night, just throwing together random ingredients we had in the pantry and refrigerator..it turned out so delicious and I wanted to write up a recipe to save while the ingredients were fresh in my mind. I figured what better way than on my site to share with you, right? Right 😉
Prep time: 20 mins
Cook time: 40 mins
2 cups sliced organic carrots (half moons)
2 cups chopped organic onions (appx 1/2 inch squares)
2 cups organic black beans, drained (cooked or canned)
3 handfuls organic baby spinach leaves, finely chopped (food processor saves time)
15 minced garlic cloves (food processor saves time)
1 cup cooked brown or basmati rice, lentils, or whole oats (I used a combination)
1 tablespoon thyme
4 tablespoons olive oil
6 tablespoons Wildtree Chicken Bouillon Soup Base (can order here)
Pink himalayan sea salt and/or Celtic Sea Salt to taste
9 cups water (filtered or spring water)
Saute carrots and onions in your soup pot with the olive oil about 10 minutes or until caramelized. (I also added some sea salt to this step) Add water, seasonings and garlic cloves and simmer about 20 minutes or until carrots are beginning to soften. Add black beans, chopped spinach and rice, lentils, oats or combination and continue to simmer another 10 minutes or so to heat the newly added ingredients. Add sea salt to taste preference.
Easy peasy, right? Right 😉 Enjoy!!
PS I’m sure you could sub whatever kind of soup base for the Wildtree…this is just my personal preference and what I used because it’s easy and clean and lives in my pantry. If you want to order some of the Wildtree soup base, you’re better off to order a few items as the shipping of $6.95 covers orders up to $70 and only adds 10% of the retail total beyond that. They also have beef bouillon and vegetable bouillon, as well as tons of other culinary products to simplify your organic and GMO free kitchen! I ❤ my Wildtree pantry!