Great Plains Harvest Soup

Karry Hosford
  • Yield: 8 servings

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.


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

Nutritional Info *per serving

  • Calories 320
  • Fat 13g
  • Saturated Fat 0.1g
  • Polyunsaturated Fat 0.2g
  • Monounsaturated Fat 0.1g
  • Cholesterol 26mg
  • Sodium 1331mg
  • Carbohydrate 38.7g
  • Fiber 4g
  • Protein 13.9g