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Wild Rice and Vegetable Soup

What you need: 

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

What you do: 

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.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

Really a delicious soup- this will be a good standby.

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This is a good soup.  Instead of the cans of tomato, I had 1 fresh tomato and a bit of leftover tomato sauce.  The soup was really easy to make and didn't take very long to cook.  I real like the wild rice in a soup.

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I just have to come back and give a hi five to this recipe. This seriously is my favourite soup :D more people definitely need to give this a try!

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I absolutely love this soup  :)>>> It really hit the spot!

The herbs I used alongside the parsely are oregano, basil, bay leaves and some thyme. All dried. One time i didnt have any wild rice, so used brown rice instead - worked pretty well too. I also found I had a longer cooking time than mentioned, but it was worth it in the end ;)b this is now my go to soup.

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oh yeah, I probably added about 12 extra cups of water. One great thing about this soup was I had absolutely no urge to add extra salt to it. I did start with 3 cups of veggie broth, perhaps that's why

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oh wow...this soup i s the shit!!!!
Despite the totally inaccurate cooking time, took about 1-3 hours to cook, yummm!!!!!
modifications:
used more celery and potatoes
more garlic-1-3 cloves more??
spices: oregano, basil, season salt, cayenne pepper
added about 1 cup frozen corn

fotos cumin soon......

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