1 cup chopped potatoes (I used baby heirloom potatoes but you could use red-skinned potatoes)
1 medium red beet, peeled and diced
8 cups vegetable broth
13 ounces cooked kidney beans
¼ cup wild rice, soaked in water to cover for several hours, then drained
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 cup chopped green beans, trimmed and cut into 1-inch pieces
4 scallions, chopped
1 cup baby bok choy, chopped
1 small zucchini, chopped
1/2 cup chopped parsley
1 cup corn kernels
1 teaspoon sea salt, or more to taste
Optional: Black pepper
In an Instant Pot, pressure cooker or large soup pot, heat the olive oil over medium heat. Add the onion and garlic. Cook and stir for five minutes. Add the carrots, celery, beets and potatoes. Add 4 cups of the vegetable broth, along with the kidney beans, drained wild rice and thyme.
Place the lid on your cooking pot of choice.
For an Instant Pot or pressure cooker, bring up to full pressure. Once full pressure is achieved, reduce heat to cook for 10 minutes. Then turn off or remove from heat to allow pressure to drop naturally.
If you're using a regular soup pot, bring to a boil over medium high heat. Reduce heat to cook on low, covered, for 30 minutes.
Next, add the green beans, scallions, baby bok choy, zucchini, parsley, corn kernels, sea salt and enough vegetable broth to cover everything. If your cooking vessel is too full you can cook in two batches.
Bring the Instant Pot or pressure cooker bring back up to full pressure. Then reduce heat to cook on low for 5 more minutes.
Regular soup pot: Bring back to a boil over medium high heat, then reduce the heat to cook on low for 10 to 15 more minutes.
Season with black pepper if desired, and additional sea salt to taste. I like to serve with a drizzle of olive oil as well. If a tart taste is desired you can add a splash of apple cider vinegar as well.
Store leftover soup in a covered glass container in the refrigerator for up to 3 days, or freeze leftovers for up to a month.