Wild Rice Soup with Sausage and Vegetables - Lunch Version
6
Servings
12
Ingredients
0
Comments
Brimming with tender vegetables, wild rice and crumbled sausage this gluten and dairy free soup makes a hearty winter lunch.
6
Servings
12
Ingredients
0
Comments
Ingredients
- 2 tablespoons Olive Oil
- 1 ¼ cups dice Onion
- 1 cup dice Celery
- 2 cups dice Carrot
- 1 ¾ cups cook Ground Italian Sausage
- 1 teaspoon Salt
- 1 ½ teaspoons Paprika
- 6 cups Chicken Broth/Stock
- 2 cups cook Wild Rice
- ¼ cups chop Parsley, Fresh
- ¼ teaspoons Black Pepper
- 2 teaspoons Basil, Dried
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large stock pot, heat olive oil over medium heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large stock pot, heat olive oil over medium heat.
- Add onion and cook until translucent
- Add celery and carrots, and continue to cook.
- Add sausage, salt, paprika and chicken broth. Bring to a boil.
- Reduce heat and simmer, covered, for 15 minutes.
- Stir in the wild rice, parsley, pepper and basil. Continue to simmer for 5 more minutes.