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This is a very hearty and flavorful soup, I do believe all will enjoy it!!
Ingredients
- 2 cups wild rice
- 6 cups water
- 4 cups chicken broth
- 1 cup frozen corn kernels
- ½ cup chopped green onions
- 2 tablespoons red bell pepper, chopped
- 2 tablespoons chopped green bell pepper
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried tarragon
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions
Step 1
In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
Step 2
In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender.
Step 3
In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 256 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 2% |
| Sodium516mg | 22% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber4g | 16% |
| Total Sugars3g | |
| Protein12g | |
| Vitamin C11mg | 53% |
| Calcium30mg | 2% |
| Iron2mg | 10% |
| Potassium470mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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