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Vegetable Wild Rice Soup

Diet.Chef's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 661 Calories from Fat 121

% Daily Value*

Total Fat 14 g21.3%

Saturated Fat 2.1 g10.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2616.9 mg109%

Total Carbohydrates 113 g37.5%

Dietary Fiber 21.9 g87.8%

Sugars 41.4 g

Protein 19 g38.5%

Vitamin A 780% Vitamin C 505.5%

Calcium 24% Iron 35.2%

*Based on a 2000 Calorie diet

Vegetable Wild Rice Soup Recipe