Camila's Pick


Vegan Wild Rice and Bean Soup

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If you're looking for your next favorite soup recipe, this one just might be it.

This warm and flavorful soup is easy make and packed with flavor. The mushrooms, beans and the rice create a hearty base that leaves you feeling full. It also happens to be totally vegan and gluten free!

You can also really make this recipe your own by adding in more veggies (try spinach!) or a protein. We tried this recipe a few different ways in the WOT Test Kitchen and one way was with smoked sausage (making it not vegan) …and it was delicious! We highly encourage you to experiment with this!

If you make this recipe, be sure and share it with us on Instagram, we would love to see how it turns out!

Vegan Wild Rice and Bean Soup

Servings 2 quarts


  • 1/2 cup cashews (covered and soaked in warm water)
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 celery ribs, finely sliced
  • 4 medium carrots, sliced
  • 4-6 cloves garlic, minced (depending on size of cloves)
  • 2 tbsp sea salt, divided
  • 1 tbsp dried thyme
  • 12-20 oz baby bella mushrooms, sliced and rinsed
  • 8 cups vegetable stock
  • 1 cup wild rice do not use a blend
  • 1/2 tsp black pepper
  • 2 15oz cans white beans, drained and rinsed
To Serve
  • olive oil to drizzle on each serving
  • red pepper flakes (optional)


  • Cover cashews in a bowl with warm water while you prepare the rest of the ingredients.
  • In a large stock pot and over medium heat, add the olive oil. Add the onion, celery, carrot and garlic. Season with 1 tsp of sea salt and thyme. Stir and cook until the onions become translucent, about 5-7minutes.
  • Add the sliced mushrooms to the pot, stir and cook for another 3-4 minutes.
  • Add the broth, wild rice, 1 teaspoon of sea salt and black pepper. Lower the heat to low, cover the pot and simmer the soup for 20minutes.
  • Add the rinsed and drained beans to the pot and simmer uncovered for another 30 minutes. The wild rice will start to break open; this lets you know that the rice is cooked through.
  • In a blender, add the drained cashews and 2 ladles of approximately 2 cups of the soup mixture to the blender and ½ cup of water,this will lower the temperature of the soup mixture.
  • Carefully, and with a dish towel on top of the blender top, lightly place the top on the blender being sure you have a dish towel covering the top of the blender, under you hand. Start the blender on low, then increase to medium and finally high for a total blend time of about 1 minute.
  • Pour the blended mixture into the stock pot and stir to combine. Your soup will have a creamy consistency and lighten in color.
If you’d like to add some protein to this recipe, we tried it with smoked sausage. We browned it and then added it to the soup at the end. 
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Recipe adapted from and inspired by one from A Couple Cooks

Images by Lorianne DeVita 

by Camila Alves McConaughey