Ingredients and Weight:
- 1 cup (200g) uncooked calico wild rice
- 1/2 cup (120g) chopped onion
- 1/2 cup (120g) chopped celery
- 1/2 cup (120g) chopped carrots
- 4 cups (960mL) chicken broth
- 3 cups (720mL) vegetable broth
- 1 (15 ounce, 439g) can black beans, rinsed and drained
- 1 (15 ounce, 439g) can kidney beans, rinsed and drained
- 1 (10 ounce, 284g) can diced tomatoes with green chilies, undrained
- 1 (4 ounce, 113g) can diced green chiles, undrained
- 1/2 teaspoon (2g) dried oregano
- 1/2 teaspoon (2g) ground cumin
- 1/4 teaspoon (1g) salt
- 1/4 teaspoon (1g) black pepper
- 1/4 cup (60g) chopped fresh cilantro
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- In a large Dutch oven or soup pot over medium heat, cook the onion, celery, and carrots in a little olive oil until softened, about 5 minutes.
- Stir in the wild rice, chicken broth, vegetable broth, black beans, kidney beans, tomatoes, green chilies, oregano, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the rice is tender.
- Stir in the cilantro and serve immediately.
Nutritional Information (per serving):
- Calories: 250
- Fat: 5g
- Saturated fat: 1g
- Cholesterol: 5mg
- Sodium: 600mg
- Carbohydrates: 40g
- Protein: 15g
- Fiber: 5g
Dish Characteristics:
- Hearty and flavorful
- Packed with vegetables, beans, and wild rice
- Colorful and visually appealing
User Comments:
- "This soup is so delicious and satisfying! It's perfect for a cold winter day."
- "I love the combination of flavors and textures in this soup. It's a real winner!"
- "This is a healthy and easy soup to make. I highly recommend it."
Special Precautions and Tips:
- If you don't have calico wild rice, you can substitute another type of wild rice or brown rice.
- To make this soup vegetarian, replace the chicken broth with vegetable broth.
- To make this soup gluten-free, use gluten-free vegetable broth and omit the corn tortillas.
