This hearty soup is the perfect accompaniment for a sandwich or salad any time of the year, but it’s perfect for using up your bounty of late summer vegetables. Packed with fiber and nutrients, it can power up your day. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian.
- 5 cups water
- 1 14.5 oz can diced tomatoes
- 1 cube vegetable bouillon
- 2 cloves garlic, minced
- ½ cup uncooked wild rice
- 1 medium carrot, sliced
- 1 small zucchini, sliced
- 1 cup sliced leeks
- 1 tsp Herbes de Provence (seasoning blend)
- Dash black pepper
Place all ingredients in a large pot.
Cover with a tight lid and bring to a boil.
Reduce heat to a simmer and cook for about 1 hour, until wild rice and vegetables are tender.
May need to add additional water to replace water lost in evaporation. Should make a thick, hearty soup.
French Wild Rice Vegetable Soup
Servings per Recipe: 6Amount per Serving
Calories from Fat: 4
Total Fat: .4 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 23 g
Carbohydrates: 17 g
Dietary Fiber: 3 g
Protein: 3 g
Sugars: 4 g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.