Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
rose@europa.comWild Rice and Vegetable SoupIngredients (use vegan versions): 2-3tablespoon olive or vegetable oil
1 large onion (chopped)
2-3 cloves garlic (minced)
1 package wild rice (about 1 cup)
3 cans vegetable broth
2 carrots (sliced in coins)
2 celery stalks (chopped)
1 large potato (cut into cubes)
2 cans tomatoes w/ juice
1 tablespoon fresh parsley (less if dried)
salt and pepper to taste
Directions:In a large saucepan over medium/high heat saute onions, garlic, and rice in oil until the rice is slightly brown and the onion and garlic become tender. Reduce heat to medium/ low and add the two cans of broth (you can definitely substitute your homemade broth or water and buillon cubes).
Add the potato cubes, carrots and celery and simmer for about 15 minutes, then add tomatoes and their juice. We created this soup at the beach from the limited ingredients available in the small town store so I don't really remember what spices we put in it, whatever was in my friends parents beach cabin cupbards. So be creative but parsley is a definite ingredient, and I think we put in a couple of bay leaves too.
Youll want to let this simmer another 10 to 15 minutes. This soup is pretty thick, almost stew like so you may want to add some hot water to achieve a thinner conistency. It is sooo good though and fed all six of us with some going for seconds.
Serves: 6-8
Preparation time: 45 minutes
