Great Plains Harvest Soup

  • Yield 8 servings

This soup uses a bevy of healthful soy ingredients.

Karry Hosford

MicroSoy Super Spuds are instant potato and soy flakes. You can also find them labeled I.M. Healthy Instant Mashed Potatoes. Added at the end, they thicken up the soup beautifully. You can find them in the green section of most grocery stores.


4 tablespoons butter
1 cup diced onion
3/4 cup diced carrot
1/2 cup diced celery
1/2 cup diced leek
2 garlic cloves, sliced
10 cups chicken stock
2 bay leaves
8 sprigs fresh thyme
1 1/2 teaspoons fresh sage
1 cup cooked wild rice
1 (15-ounce) can yellow or black soybeans
1 cup shelled edamame
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup half-and-half or light cream
1 (3.5-ounce) package MicroSoy Super Spud or I.M. Healthy Instant Mashed Potatoes
2 tablespoons chopped parsley


  1. Melt butter in a large saucepan over medium-high heat, add onion, carrot, celery, and leek. Sauté 5 minutes.   Add garlic, sauté  3 minutes.  Add stock, bay leaves, thyme, sage and wild rice.  Bring to a boil and reduce heat to a simmer.  Cook  for 40 minutes. Add  canned soybeans, edamame, salt, pepper, and cream.  Cook 10 minutes or until heated through.
  2. In a blender, combine MicroSoy Super Spuds with 2 cups of stock from the soup.  Allow to sit for 2 minutes in the blender.  Then, blend until smooth. Add to soup.  Bring to a simmer.  Serve immediately.  Sprinkle with chopped parsley. Makes 12 cups.

Recipe by Chef Chris Koetke, courtesy of The Soyfoods Council



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