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Veggie-Ful Wild Rice Soup

Name: Veggie-Ful Wild Rice Soup
Ingredients: 1/2 cup onion, diced; 1/2 cup carrot, sliced; 1/2 cup red bell pepper, chopped; 2 tsp garlic, fresh, minced; 1/2 cup mushrooms, sliced; 1 cup green beans; 1 tsp basil, dry; 1/2 tsp oregano, dry; 1/2 tsp smoked paprika; black pepper, freshly ground, to taste; 1 cup tomatoes, diced, salt-free; 2 cups vegetable broth, low-sodium; 1 cup water 1/2 cup wild rice, uncooked; 1 cup white beans, cooked, rinsed; 1/2 cup sweet yellow corn; 1 cup spinach, chopped

VeganVegetarianSoups, Stew, and ChiliGluten FreeHealthyHealthy lunchesHealthy soupsautumnNovemberOctoberSeptemberDinnersLunchDairy-freeGluten-freeBoiledRice

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UC Davis Integrative Medicine

7 recipes

Ingredients

1/2 cup onion, diced
1/2 cup carrot, sliced
1/2 cup red bell pepper, chopped
2 tsp garlic, fresh, minced
1/2 cup mushrooms, sliced
1 cup green beans
1 tsp basil, dry
1/2 tsp oregano, dry
1/2 tsp smoked paprika
black pepper, freshly ground, to taste
1 cup tomatoes, diced, salt-free
2 cups vegetable broth, low-sodium
1 cup water 1/2 cup wild rice, uncooked
1 cup white beans, cooked, rinsed
1/2 cup sweet yellow corn
1 cup spinach, chopped

Preparation

In a large saucepan, sauté onion over medium heat for 5–7 minutes until lightly browned
Add carrots and bell pepper and cook for 3 minutes
Add garlic and cook for 1 minute
Add mushrooms, green beans, basil, oregano, paprika, and black pepper
Stir well and cook 3–4 minutes
Add tomatoes, broth, water, and wild rice
Bring to a boil then cover and simmer for 45 minutes
Remove cover
Add white beans, corn and spinach
After spinach has wilted, soup is ready to be served