Veggie and Wild Rice Soup
Samantha
Just a good healthy soup!
ingredients
- 3 medium leeks, white part only, thinly sliced
- 1 medium carrot, chopped
- 1 Tablespon olive oil
- 8 cups vegetable stock
- 1/2 cup wild rice or barley
- 1 cup green beans, sliced lengthwise
- 1 (14 oz) can chopped tomatoes, with liquid
- 1 cup sliced snow peas
- 1/4 teaspoon black pepper, plus more to taste
- 1 teaspoon thyme
- 1 teaspoon honey
- 2 Tablespoons fresh basil, chopped
- 2 Tablespoons fresh parsley, chopped
- salt
- grated parmesan for serving
directions
- 1
In a stockpot over medium-high heat, saute the leeks and carrot in the oil until soft. Add the stock and wild rice and bring to a boil, then cover and reduce the heat to a simmer. Cook for 30 minutes.
- 2
When the rice is tender, add the beans, tomatoes, snow peas, 1/4 teaspoon pepper, thyme, and continue to cook for 8 minutes.
- 3
Stir in the honey, basil, parsley, then add salt and pepper to taste.
- 4
Serve garnished with a spoonful of parmesan.
Source: Samantha
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