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Loaded Vegetable & Wild Rice Soup

September 22, 2015 By Allyson 8 Comments This post may contain affiliate links. Read my disclosure policy.

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Loaded Vegetable & Wild Rice Soup - The perfect healthy fall meal

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.

Loaded Vegetable & Wild Rice Soup - The perfect healthy fall meal

I debated making the soup in the slow cooker, which would have also been really easy. If you want to do that, just throw everything in, except the rice. Cook on low for 8 hours, or high for 5 hours. Toss the rice into the slow cooker the last hour of cooking (this will prevent it from getting soggy). I decided to make the soup on my stove top with my new cast iron dutch oven (in love!), because I have been really getting into cooking with it lately.

Loaded Vegetable & Wild Rice Soup - The perfect healthy fall meal
Making the soup on the stove top was incredibly fast – about 40 minutes start to finish. Next time, I am going to make a double batch and freeze some, because it was super easy and so delicious. The thing I love about this Loaded Vegetable & Wild Rice soup, is that it’s so versatile! Don’t like mushrooms? No problem, leave them out! Don’t have zucchini? No problem, leave them out and replace with something you like. Peppers would be great in this soup too, and bring a whole different flavor, but I wanted my flavor to be more earthy this time around. You could also take out the rice and add baby potatoes…I am definitely going to try that combo next!

Loaded Vegetable & Wild Rice Soup - The perfect healthy fall meal
This soup is also majorly healthy! If you feel like you need a vitamin and nutrient boost, this is the soup for you! You can definitely feel good about eating this meal!

Loaded Vegetable & Wild Rice Soup
2015-09-21 20:48:42
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Ingredients
  1. 1 TBS butter
  2. 1 onion, diced
  3. 2 garlic cloves, peeled and minced
  4. 3 celery stalks, chopped
  5. 1 cup baby carrots, sliced in half
  6. 1 zucchini, sliced in half, then into 1/2 moons
  7. 8 ounces mushrooms, roughly chopped
  8. 1 small butternut squash, peeled, seeded, and chopped into bite sized cubes
  9. 1/2 tsp black pepper
  10. 1/4 tsp salt, plus more to taste
  11. 8 cups vegetable broth or chicken broth, reduced sodium
  12. 1 cup water
  13. 4 sprigs fresh thyme, leaves removed and stems discarded
  14. 1/2 cup Uncle Ben's® Long Grain & Wild Rice, Original Recipe
Instructions
  1. 1. In a large stock pot or Dutch oven, add butter and melt over medium/high heat. Add onions, garlic, celery, and saute for 2 minutes. Add baby carrots, zucchini, mushrooms, butternut squash, salt, and pepper; saute for 2-3 more minutes.
  2. 2. Add vegetable broth, water, and thyme leaves, cover and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes. Add rice, cover and cook for 20-25 minutes stirring occasionally.
  3. 3. Serve and enjoy!
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Loaded Vegetable & Wild Rice Soup - The perfect healthy fall meal

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– Allyson

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Comments

  1. Heather {Brie Brie Blooms} says

    September 25, 2015 at 12:57 am

    It’s still pretty warm in Arizona but a good chicken soup always makes me feel like we are drifting further away from summer. Beautiful photos and an excellent recipe! #client

    Reply
  2. Kristi says

    November 14, 2015 at 10:46 am

    When you say 1/2c of the Uncle Ben’s rice, is that the entire box? What about the seasoning packet?

    Reply
    • Allyson says

      November 14, 2015 at 12:40 pm

      So weird because I swear I noted this, but now i don’t see it on here either! You could use 1/2 a cup, or the whole box. The whole box is just over 1/2 a cup, I would just add a little more water if you use it all. I wouldn’t use the spice packet, but you could try it, if you feel like experimenting. It was really good with the other spices in the ingredients, so I don’t think it needs the packet!

      Reply

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Hi! I’m Allyson - Welcome to my blog where you will find lots of recipes & food goodness, DIY projects, crafts & a little bit of everything. I’m so happy you stopped by because I have a lot to share with you! Lets connect on social media, and be sure to subscribe to my email so you won’t miss a post!



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