Wild Rice, Mushroom, and Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This soup makes a large pot, so I freeze it and eat it throughout the week. When I make it for myself, I leave out the bouillon and rice, but it's definitely better with. Ingredients:
3 carrots, sliced |
1 red bell pepper, chopped |
4 large portabella mushroom caps, chopped |
3 celery ribs, chopped |
1 large white onion, chopped |
1 garlic clove, minced |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, in juice |
1/2 head cauliflower, florets and stalks chopped |
6 ounces fresh green beans, cut into small pieces |
1 medium zucchini, sliced |
1 cup wild rice, uncooked |
7 cups water |
1 chicken bouillon cube |
1 small head cauliflower, cut into florets and chopped |
salt and pepper, to taste |
Directions:
1. Coat a stock pot with nonstick cooking spray and heat over medium heat.
2. Add first 6 ingredients and cook, stirring occasionally, until volume reduces by approximately 1/3.
3. Add the diced tomatoes and stir well.
4. Add the cauliflower, green beans, and zucchini.
5. Cover with 7 cups of water, bring to a boil.
6. Add bouillon and stir.
7. When bouillon dissolves, add the rice and simmer for 1 hour, stirring occasionally.
8. Add salt and pepper to taste.
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