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!
