Wild Rice and Vegetable Soup

By MJH

Servings: 6-8

Ingredients

• 2-3 tablespoon olive or vegetable oil
• 1 large onion (chopped)
• 2-3 cloves garlic (minced)
• 1 package wild rice (about 1 cup)
• 3 cans vegetable broth
• 2 carrots (sliced in coins)
• 2 celery stalks (chopped)
• 1 large potato (cut into cubes)
• 2 cans tomatoes w/ juice
• 1 tablespoon fresh parsley (less if dried)
• Salt and pepper to taste
• Parsley
• Bay leaf

Details

Adapted from vegweb.com

Preparation

Step 1

In a large saucepan over medium/high heat saute onions, garlic, and rice in oil until the rice is slightly brown and the onion and garlic become tender. Reduce heat to medium/ low and add the two cans of broth (you can definitely substitute your homemade broth or water and bullion cubes).

Add the potato cubes, carrots and celery and simmer for about 15 minutes, then add tomatoes and their juice.
Add parsley and a couple of bay leaves.

Let this simmer another 10 to 15 minutes.
This soup is pretty thick, almost stew like so you may want to add some hot water to achieve a thinner consistency