Wild Rice Vegetable Soup
Wild rice is a wonderful addition to soup with it's hearty texture and earthy, nutty taste - plus a nice boost of protein & fiber!
- 3/4 cup wild rice (uncooked)
- 1 onion
- 3 cloves garlic
- 2-3 carrots
- 8 oz. mushrooms
- 2 cups cut green beans (I use frozen)
- 15 oz. can diced tomatoes
- 4 cups vegetable broth (+2 cups water)
- 1 1/2 tsp. dried basil
- Salt to taste
- Optional: spinach
In a large stockpot over medium heat, saute onion for 7-8 minutes.
Meanwhile, dice carrot, slice mushrooms, and mince garlic.
Add garlic, carrots, mushroom, and dried basil. Saute for 1 minute.
Add broth, 2 cups water, diced tomatoes (with juice), and green beans.
Increase heat and bring to a light boil. Rinse wild rice and add it to the stockpot.
Decrease heat to med-low and simmer covered for about 50 minutes or until rice is tender. (Add more liquid if desired.)
If using spinach, stir in during the last few minutes. Salt to taste.
Calories: 158kcal | Carbohydrates: 34g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Potassium: 656mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4891IU | Vitamin C: 18mg | Calcium: 97mg | Iron: 3mg