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Vegetable-Wild Rice Soup

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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.

Vegetable-Wild Rice Soup

  • Prep Time 20 min
  • Total 35 min
  • Servings 6
  • Ingredients 14
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Simmer 15 minutes. Stir in vinegar just before serving.

Nutrition

200 Calories
5g Total Fat
5g Protein
34g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
45
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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