Wild Rice & Spinach Soup

By loves2bake

Ingredients

• 1/2 cup chopped carrots
• 1 onion
• 1 bell pepper
• 7 oz. baby spinach
• 1 T raw or organic butter
• 1 cup wild or brown rice, cooked
• 1 quart organic, free-range chicken broth
• 1/4 tsp. sea salt
• freshly ground pepper

Preparation

Step 1

Chop carrots, onion & peppers and set aside. Coarsely chop spinach.

Heat butter in a large sauce pot over medium heat. Add rice, onions and bell pepper. Cook 2-3 minutes or until veggies are softened and rice is heated. Stir in chicken broth and cook 5-7 minutes until mixture begins to boil.

Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Stir in carrots, cover and cook an additional 5-10 minutes or until carrots are tender.

Add spinach, salt & pepper. Cook 1-2 minutes or until spinach is tender.

Optional: Add sauteed chicken to the soup before serving.