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Wild Rice Soup with Sausage and Vegetables - Lunch Version

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Wild Rice Soup with Sausage and Vegetables - Lunch Version

Lisa
The Cook
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

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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?

  1. 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.

  1. 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.

  1. In a large stock pot, heat olive oil over medium heat.
  2. Add onion and cook until translucent
  3. Add celery and carrots, and continue to cook.
  4. Add sausage, salt, paprika and chicken broth. Bring to a boil.
  5. Reduce heat and simmer, covered, for 15 minutes.
  6. Stir in the wild rice, parsley, pepper and basil. Continue to simmer for 5 more minutes.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
467
Total Fat
29g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
62mg
Sodium
1740mg
Total Carbohydrates
33g
Fiber
4g
Sugar
5g
Protein
18g
WW Freestyle
14