SERVES:
6
INGREDIENTS:
1 cup wild rice blend, cooked according to directions (see hints)
1 small onion, peeled and diced
1 medium large carrot, diced
1 large rib celery, diced
2 Tbs olive oil
1 large clove garlic, peeled and minced
1 medium zucchini, quartered lengthwise, deseeded and cut crosswise into 1/4-inch slices
1/4 - 1/2 tsp dried oregano
1/4 - 1/2 tsp dried basil
1 cup fresh or frozen corn
one 15-ounce can diced tomatoes (low sodium if possible)
one 15-ounce can red kidney beans, drained and rinsed (low sodium if possible)
4 cups low sodium chicken or vegetable broth
PROCEDURE:
Plan ahead and cook 1 cup of the wild rice blend according to directions and, when that's about halfway done, use a big soup pot to make the soup.
Turn the heat to medium - medium high underneath the pot and add a splash of olive oil and add one small diced onion and an equal amount of peeled diced carrots and add one diced rib of celery and cook those along to soften.
While you're keeping your eye on that, finely mince one large clove of garlic and quarter one medium zucchini lengthwise, deseed it and cut it crosswise into 1/4-inch thick pieces.
Once the onion is translucent, add the garlic and zucchini and add an optional sprinkling of dried oregano and dried basil and let that cook along for a minute.
Then add one cup of fresh or frozen corn, add one 15-ounce can of unsalted diced tomatoes, add one well drained and rinsed 15-ounce can of red kidney beans, add 4 cups of unsalted chicken or vegetable broth and bring it up to a simmer.
Keep your eye on the rice and turn that off when it's done and, after the soup's been simmering along for 15 minutes, it's time to eat.
HINTS:
Substitute white rice or brown rice for the wild rice blend.