Loaded Vegetable and Rice Soup
Cozy Up with Loaded Vegetable & Wild Rice Soup: A Fall & Winter Staple
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm, comforting bowl of soup. This Loaded Vegetable & Wild Rice Soup is packed with flavor, hearty enough to be a complete meal, and surprisingly easy to make! It’s the perfect blend of healthy vegetables, nutty wild rice, and aromatic herbs – a true celebration of fall and winter produce.
We’ve taken classic vegetable soup and elevated it with the addition of wild rice, adding a wonderful texture and depth of flavor. This isn’t just any vegetable soup; it’s a robust and satisfying meal that will leave you feeling nourished and content. It’s also incredibly versatile – feel free to swap out vegetables based on what’s in season or what you have on hand.
What makes this soup special?
- Hearty & Filling: The wild rice adds a substantial texture and makes this soup a complete meal.
- Packed with Nutrients: Loaded with a colorful array of vegetables, this soup is a vitamin powerhouse.
- Easy to Customize: Swap in your favorite vegetables or add a protein like chicken or sausage.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal prepping.
Tips for the Best Soup:
- Don’t overcook the vegetables: You want them to retain some texture and vibrancy.
- Use good quality vegetable broth: This will significantly impact the flavor of the soup.
- Simmer, don’t boil: A gentle simmer allows the flavors to meld together beautifully.
- Fresh Thyme is Key: While dried thyme can be substituted, fresh thyme really elevates the flavor profile.
Frequently Asked Questions:
Q: Can I use brown rice instead of wild rice?
A: While you can, the texture and flavor will be different. Wild rice adds a unique nuttiness and chewiness that brown rice doesn’t quite replicate. If you do use brown rice, adjust the cooking time accordingly.
Q: Can I make this soup vegetarian or vegan?
A: Absolutely! This recipe is naturally vegetarian. To make it vegan, ensure your vegetable broth is vegan-friendly.
Q: Can I freeze this soup?
A: Yes! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
Q: What vegetables can I substitute?
A: Feel free to swap in your favorites! Sweet potatoes, parsnips, kale, or spinach would all be delicious additions.
We hope you enjoy this comforting and flavorful Loaded Vegetable & Wild Rice Soup as much as we do! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Loaded Vegetable & Wild Rice Soup
Ingredients
- 1 TBS butter
- 1 medium onion diced
- 2 cloves garlic peeled and minced
- 3 stalks celery chopped
- 1 cup baby carrots sliced in half
- 1 medium zucchini sliced in half, then into ½ moons
- 8 ounces mushrooms roughly chopped
- 1 small butternut squash peeled, seeded, and chopped into bite sized cubes
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 8 cups vegetable broth
- 1 cup water
- 4 sprigs fresh thyme leaves removed and stems discarded
- ½ cup Long Grain & Wild Rice
Instructions
- In a large stock pot or Dutch oven, add butter and melt over medium/high heat. Add onions, garlic, celery, and saute for 2 minutes. Add baby carrots, zucchini, mushrooms, butternut squash, salt, and pepper; saute for 2-3 more minutes.
- Add vegetable broth, water, and thyme leaves, cover and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes. Add rice, cover and cook for 20-25 minutes stirring occasionally.
- Serve and enjoy!
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