This version of wild rice soup is loaded with nutritious veggies making this a satisfying meal during these chilly spring days. Make it super simple by using a frozen vegetable blend like I did that included peas.

Ingredients:

1/2 cup onion, diced

1/2 cup celery, diced

1/2 cup carrots, diced

1/2 red or yellow bell pepper, chopped

2 cloves garlic, minced

1 cup mushrooms, sliced

1 cup green beans, fresh or frozen

1 heaping Tbsp nutritional yeast or Chicken Style Seasoning Blend - 0ptional

1 tsp basil, dry

1/2 tsp oregano, dry

1/2 tsp smoked paprika

1 large tomato, diced

2 cups vegetable broth, low sodium

1 cup water

1/2 cup wild rice, uncooked, rinsed - or substitute with brown rice

1 can white beans, drained and rinsed

1/2 cup yellow corn, fresh or frozen

Black pepper, freshly ground to taste

Instructions

1. In a large saucepan, saute onion and celery over medium heat for 5-7 minutes until lightly browned.

2. Add carrots and bell pepper and cook for 3 minutes. Add garlic and cook for 1 minute.

3. Add mushrooms, green beans, basil, oregano, paprika, and black pepper. Stir well and cook 3-4 minutes.

4. Add tomatoes, broth, water, and wild rice. Bring to a boil and then cover and simmer for 45 minutes to one hour until rice is tender.

5. Remove cover and add white beans and corn and simmer for an additional 10 minutes.

Serves 4