Camila's Pick


Vegan Wild Rice and Bean Soup

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

This warm and flavorful soup is easy to make and packed with flavor. The mushrooms, beans, and 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!

Vegan Wild Rice and Bean Soup

Servings 2 quarts


  • Blender


  • 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 the 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 15 oz. cans of 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 over medium heat, add the olive oil. Next 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 5-7 minutes.
  • Add the sliced mushrooms to the pot, stir, and cook for another 3-4 minutes.
  • Add the broth, wild rice, 1 tsp of sea salt, and black pepper. Reduce the heat to low, cover the pot, and simmer the soup for 20 minutes.
  • 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.
  • Add the drained cashews, and 2 ladles (approximately 2 cups) of the soup mixture, along with 1/2 cup of water to a blender. The water will lower the temperature of the soup mixture.
  • Carefully, with a dish towel over the cover of the blender, lightly place the cover on the blender, being sure you have a dish towel covering the top of the blender under your 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. 
Copied Print


Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!


Recipe adapted from and inspired by one from A Couple Cooks

Images by Lorianne DeVita 

by Camila Alves McConaughey