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Vegetable Wild Rice Soup

Diet.Chef's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Cooked wild rice 1 Cup (16 tbs) (Cooked Without Salt Or Fat)
  Broccoli flowerets 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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