Vegetable-Wild Rice Soup

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Vegetable-Wild Rice Soup Ingredients

4 qt Vegetable stock	Sliced
3 lg Garlic cloves; minced	2 c Shredded cabbage
1/4 c Sun-dried tomatoes; snipped	1 c Wild rice
2 lg Carrots; halved and sliced	1 c Brown lentils; washed &
Sm	; over
1 md Parsnip; diced	4 New red potatoes; quartered
1 c Celery; thinly sliced	Salt and pepper; to taste
1 c Green beans; trimmed &	1 c Frozen peas
2 Leeks; cleaned and thinly	Grated parmesan cheese;

Instructions for Vegetable-Wild Rice Soup

In large stock pot, bring stock to a boil. Reduce heat to simmer; add garlic and tomatoes. Stir; bring soup back to a steady simmer. Add ingredients in following order: bring soup back to a steady simmer between each addition, carrots, parsnip, celery, green beans, leeks and cabbage. After adding cabbage, simmer 25 minutes. Add rice, lentils and potatoes all at once; simmer 35 minutes. Add salt and black pepper to taste. Add green peas. Cook only until soup returns to simmer. Serve with dish of grated parmesan for passing at the table if desired. Makes 16 servings. 0.5 grams of fat in a serving. | Recipe by: November 96 Vegetarian Times Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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