Ingredients

The following ingredients have 6 Servings
  • 2 medium onions (diced)
  • 2 ribs celery (diced)
  • 4 cloves garlic (minced)
  • 6 cups water
  • 1 pound speckled butter beans or Fordhook lima beans (fresh or frozen)
  • 6 ounces baby portobello mushrooms (sliced)
  • 1/4 cup wild rice (uncooked)
  • 1 teaspoon thyme
  • 1 teaspoon dried rosemary (crushed, or 2 tsp. minced fresh rosemary)
  • 1/2 teaspoon sage
  • 1-2 teaspoons salt (to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon soy sauce (or coconut aminos (soy-free and gluten-free))

Instruction

  • Heat a large non-stick pot. Add the onions, and saute until they begin to brown, about 6 minutes. (Add a tablespoon or two of water to prevent sticking, if necessary.) Add the celery and garlic, and cook for another two minutes.
  • Add the water and butter beans and bring to a boil. Add all remaining ingredients, bring back to a boil, reduce heat, and simmer until the beans and wild rice are both done, 45-55 minutes.
  • If necessary, thin soup with water as it is cooking, according to taste. Just before serving, about 1/2 cup of the beans may be mashed or blended to make the broth thicker.