Wild Rice Soup II

Ingredients and Weight:

• 1 cup wild rice, rinsed and sorted
• 1 onion, chopped (about 1 cup)
• 2 carrots, chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained

Preparation Time:

15 minutes

Cooking Time:

60 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, cook the onion, carrots, and celery until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute more.
3. Stir in the tomatoes, chicken broth, water, thyme, salt, and pepper.
4. Bring to a boil, then add the wild rice.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
6. Stir in the black beans and corn.
7. Cook for an additional 15 minutes, or until the vegetables are heated through.

Nutritional Information:

• Calories: 250 per serving
• Fat: 3 grams
• Carbohydrates: 45 grams
• Protein: 10 grams
• Fiber: 5 grams

Dish Characteristics:

• Savory and smoky with a hint of sweetness
• Loaded with vegetables and fiber
• Warm and comforting

User Comments:

• "This soup is delicious! It's perfect for a cold winter day."
• "The combination of flavors is amazing. I love the sweetness of the corn and the smokiness of the wild rice."
• "This soup is so easy to make. I always keep the ingredients on hand for when I need a quick and healthy meal."

Special Precautions and Tips:

• If you can't find wild rice, you can substitute brown rice.
• Add a dollop of sour cream or yogurt to each bowl for an extra creamy touch.
• Serve with a side of crusty bread for dipping.