Slow-Cooked Vegetable Wild Rice Soup
This thick and hearty soup is packed with colorful vegetables. —Thomas Faglon, Somerset, New Jersey
Ingredients
- 6 cups reduced-sodium vegetable broth
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
- 2 celery ribs, sliced
- 2 medium carrots, chopped
- 1-3/4 cups sliced baby portobello mushrooms
- 1 medium onion, chopped
- 1 medium parsnip, peeled and chopped
- 1 medium sweet potato, peeled and cubed
- 1 medium green pepper, chopped
- 1 cup uncooked wild rice
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 2 fresh thyme sprigs, plus more for topping
Reviews
I was not about able to find parsnip and when I look up substitutions, I read that parsnip is not popular in the United States and that turnips is a great substitutions and more readily available. So I used turnips instead. I followed the rest of the recipe as written. I thought it was great, it takes great and it makes a lot.
This is a good thick soup. Almost a stew I think. It was tasty. I did not have a parsnip or fresh thyme and I had to use regular canned tomatoes. These things probably would have improved it.
Great soup. Wish I could submit photos. Anyhow, I sliced/diced/chopped vegetables and roasted my own tomatoes. I did not use parsnips so mine is a bit different. The flavors is great. Crispy crunch from celery, depth from mushrooms, and everything in between is covered on the palate. The longer the ingredients sit, the deeper the flavors from fresh ingredients!