Vegetable Wild Rice Soup
|Vegetable cooking spray||1 Tablespoon|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Diced zucchini||1 Cup (16 tbs)|
|Diced yellow squash||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|No salt added vegetable juice cocktail||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|Cracked pepper||3⁄4 Teaspoon|
|Cooked wild rice||1 Cup (16 tbs) (Cooked Without Salt Or Fat)|
|Broccoli flowerets||1 Cup (16 tbs)|
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add carrots, zucchini, yellow squash, onion, and celery and saute until tender.
Stir in vegetable juice cocktail, 1 cup water, white wine, crocked pepper, and salt; bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Stir in cooked wild rice and broccoli flowerets.
Cover and cook an additional 15 minutes or until broccoli is crisp-tender.