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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Vegetable and Wild Rice soup Recipe

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This recipe for Vegetable and Wild Rice soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Potatoes, chopped small
carrots, chopped small
onions, chopped small
celery, chopped small
green beans cut into bite sized pieces
Parmesan Reganna Cheese, grated
Chicken boulion
Water
Tomato Sauce (jarred is fine)
Canola oil
Directions:
Directions:
Add all vegetables and about 1-2 T oil to a sauce pan and saute lightly for about 5 minutes. Add almost a full jar of tomato sauce and enough water so broth is slighly pinkish-red. Add about a T of chicken boulion. Bring to a boil. Reduce heat and simmer for about an hour. While the soup simmers, cook long grain wild rice in a seperate pot until fully cooked. When soup has simmer for at least half an hour you can add wild rice and continue to simmer toghether until soup is fully cooked. Add enough Parmesan Reganna cheese to suit your taste (I use at least 3 T).
Personal Notes:
Personal Notes:
This is Michaela's favorite soup and she can eat the WHOLE POT OF IT :)

 

 

 

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