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Great Plains Harvest Soup

Day PartDinner
Menu PartSoup
Cuisine TypeAmerican

Chef Christopher Koetke
Vice President of Culinary Arts
Kendall College

This hearty soup is packed with plant-based protein from black soybeans, edamame and textured soy protein. Make it fully vegetarian by subbing in vegetable broth for the chicken stock. Nutty, toothsome wild rice offers a nod to this soup’s Upper Midwest roots.


2 oz. butter
9 oz. onion, diced
6 oz. carrot, diced
2 oz. celery, diced
4 oz. leek, diced
2 garlic cloves, sliced
12 cups chicken stock
2 bay leaves
8 branches fresh thyme
1 1/2 tsp. rubbed sage
1 cup wild rice, cooked
15 oz. can black soybeans, rinsed and drained
8 oz. edamame, shelled
1 tsp. white pepper
1 tbsp. salt
1/2 cup cream
1/4 cup textured soy/vegetable protein
2 tbsp. chopped parsley


  1. In large saucepot, sweat onion, carrot, celery and leek in butter. When vegetables are very soft, add garlic; cook 3 minutes longer.
  2. Add stock, bay leaves, thyme and sage. Bring to a boil; reduce heat to a simmer. Cook gently for 30 minutes.
  3. Add wild rice, black soybeans, edamame, salt, pepper and cream. Continue simmering until heated through.
  4. Stir in textured soy protein; bring to a simmer. Sprinkle with chopped parsley before serving.

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