Loaded Vegetable & Wild Rice Soup

Loaded Vegetable & Wild Rice Soup

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Now that fall is nearly here, I am always craving a delicious hearty soup. I love incorporating seasonal produce into my recipes, and when I saw butternut squash at the store, I knew I had to add it. Typically I would make vegetable soup with a few staples, carrots, celery, and onions, but using the butternut squash, zucchini, mushrooms, and fresh thyme, really took this soup to the next level. With the addition of Uncle Ben’s® Long Grain & Wild Rice – Original Recipe, this loaded Vegetable & Wild Rice Soup turned out to be the best fall comfort food yet.

Ingredients

  • 1 TBS butter
  • 1 onion, diced
  • 2 garlic cloves, peeled and minced
  • 3 celery stalks, chopped
  • 1 cup baby carrots, sliced in half
  • 1 zucchini, sliced in half, then into 1/2 moons
  • 8 ounces mushrooms, roughly chopped
  • 1 small butternut squash, peeled, seeded, and chopped into bite sized cubes
  • 1/2 tsp black pepper
  • 1/4 tsp salt, plus more to taste
  • 8 cups vegetable broth or chicken broth, reduced sodium
  • 1 cup water
  • 4 sprigs fresh thyme, leaves removed and stems discarded
  • 1/2 cup Uncle Ben's® Long Grain & Wild Rice, Original Recipe
Read the whole recipe on Domestic Superhero