In a large pot on medium-high heat add wild rice, 1 1/2 cups water, and salt. Bring to a boil, then cover and simmer for 35 minutes or until rice is tender.
Meanwhile in a sauté pan on medium-high heat add olive oil, garlic, and jalapeño. Add poblano peppers and sauté until tender and crisp on edges.
Transfer poblano mixture to blender along with rinsed beans and vegetable stock. Blend on high until super smooth.
Remove wild rice from the heat. Pour soup mixture over rice and stir to combine. Add additional stock or water for thinner soup. Season to taste.