Vegetable soup with wild rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 medium onion, diced1 clove garlic, chopped fine1 tsp salt (or to taste)1/4 tsp black pepper (or to taste)1 tsp mild ("fiesta") chili powder1 tsp cumin seed1 tsp basil1 tsp oregano2 large carrots, diced2 stalks celery, diced2 to 3 small zucchini, halved lengthwise and then sliced1/2 10-oz. package frozen mixed vegetables (corn, peas, carrots, green beans)1 cup frozen sweet corn1 small can sliced mushrooms, drained1 14-oz can whole tomatoes, coarsely chopped1/2 cup wild rice
Saute onion and garlic in olive oil, adding in salt, pepper, chili powder, cumin, basil, and oregano. Set aside.
Add carrots, celery, and zucchini to 4-quart crockpot. Add frozen mixed vegetables and frozen corn. Add canned mushrooms and canned tomatoes (including tomato liquid). Add sauteed onion/garlic mixture. Add 2 cups water, or enough to almost cover vegetables.
Cook on "high" setting for 3 hours. Uncover and stir in wild rice. (Check seasoning at this time.) Replace lid and cook on "high" for 2 more hours.
Spices should be adjusted to taste, but be aware that the flavor of spices intensifies over the long cooking periods in a crockpot. The suggested amounts make a soup that has some kick but is not too spicy. This recipe can also be made on a "low" crockpot setting by doubling cooking time, or on the stovetop by roughly halving cooking time.
Number of Servings: 12
Recipe submitted by SparkPeople user MY_AGREEMENT.
Add carrots, celery, and zucchini to 4-quart crockpot. Add frozen mixed vegetables and frozen corn. Add canned mushrooms and canned tomatoes (including tomato liquid). Add sauteed onion/garlic mixture. Add 2 cups water, or enough to almost cover vegetables.
Cook on "high" setting for 3 hours. Uncover and stir in wild rice. (Check seasoning at this time.) Replace lid and cook on "high" for 2 more hours.
Spices should be adjusted to taste, but be aware that the flavor of spices intensifies over the long cooking periods in a crockpot. The suggested amounts make a soup that has some kick but is not too spicy. This recipe can also be made on a "low" crockpot setting by doubling cooking time, or on the stovetop by roughly halving cooking time.
Number of Servings: 12
Recipe submitted by SparkPeople user MY_AGREEMENT.
Nutritional Info Amount Per Serving
- Calories: 67.7
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 301.0 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.8 g
- Protein: 2.6 g
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