Oregon Wild Rice, Kale, & Bean Soup

bean soup recipe
bean soup recipe

Oregon Wild Rice, Kale, & Bean Soup Recipe

This bean soup recipe is packed full of nutrients and tastes so good even your family will join in on your healthy feast! It’s a great meal prep item as well, if you have any left over that is. 

If you’re looking for the perfect cold-weather lunch or dinner, then you’ll definitely want to try this!

  • Prep Time 5 Minutes
  • Cook Time 35 Minutes
  • Total Time 40 Minutes
  • Serves 4 People


  • 1/2 cup Oregon Wild Rice
  • 3 1/2 cups chicken or vegetable broth
  • 2 cups chopped kale
  • 1 15-ounce can garbanzo beans, drained
  • 1 14.5-ounce can diced tomatoes
  • 1/2 teaspoon granulated garlic
  • 1/4-1/2 teaspoon red chili flakes
  • Salt & pepper to taste


  1. In a large saucepan, mix Oregon Wild Rice with broth and bring to a boil.
  2. Cover, reduce heat and simmer for 25 minutes.
  3. Add kale, beans, diced tomatoes with liquid, garlic and chili flakes.
  4. Return to a boil then reduce to a simmer for an additional 10 minutes.
  5. Salt and pepper to taste.


Store leftovers in the refrigerator. It's best to eat within 3 days.  
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