Wild Rice, Mushroom, and Vegetable Soup

Submitted by EggosMom

"This soup makes a large pot, so I freeze it and eat it throughout the week. When I make it for myself, I leave out the bouillon and rice, but it's definitely better with."

 

• Ready In: 1hr 45mins
• Ingredients: 15
• Yields: 12 cups
• Serves: 12

ingredients

• 3 carrots, sliced
• 1 red bell pepper, chopped
• 4 large portabella mushroom caps, chopped
• 3 celery ribs, chopped
• 1 large white onion, chopped
• 1 garlic clove, minced
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, in juice
• 1⁄2 head cauliflower, florets and stalks chopped
• 6 ounces fresh green beans, cut into small pieces
• 1 medium zucchini, sliced
• 1 cup wild rice, uncooked
• 7 cups water
• 1 chicken bouillon cube
• 1 small head cauliflower, cut into florets and chopped
• salt and pepper, to taste

directions

1. Coat a stock pot with nonstick cooking spray and heat over medium heat.
2. Add first 6 ingredients and cook, stirring occasionally, until volume reduces by approximately 1/3.
3. Add the diced tomatoes and stir well.
4. Add the cauliflower, green beans, and zucchini.
5. Cover with 7 cups of water, bring to a boil.
6. Add bouillon and stir.
7. When bouillon dissolves, add the rice and simmer for 1 hour, stirring occasionally.
8. Add salt and pepper to taste.

Reviews

[958311]

This soup was delicious and satisfying, and I think it helped me get over my cold!