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Vegetable-Wild Rice Soup

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Vegetable-Wild Rice Soup
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 6
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This recipe is inspired by Common Roots Café in Minneapolis, MN. uses locally sourced and organic ingredients to create a monthly-changing menu designed to keep customers on their toes.

Ingredients

2
tablespoons olive oil
2
large onions, chopped (2 cups)
1
medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)
1 1/2
cups chopped celery
1 1/2
cups chopped peeled carrots
2
cloves garlic, finely chopped
1/2
teaspoon coarse sea salt
2
teaspoons black pepper
2
teaspoons chopped fresh thyme leaves
2
teaspoons chopped fresh rosemary leaves
3
cups cooked wild rice
5
cups reduced-sodium vegetable stock or broth
1
cup water
2
teaspoons red wine vinegar

Directions

  • 1 In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
  • 2 Simmer 15 minutes. Stir in vinegar just before serving.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
8%
(
Saturated Fat
1/2g
4%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
370mg
15%
Potassium
410mg
12%
Total Carbohydrate
34g
11%
(
Dietary Fiber
4g
18%
,
Sugars
8g
)
Protein
5g
Daily Value*:
Vitamin A
130%
130%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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