Pressure-Cooker Vegetable Wild Rice Soup
“This thick and hearty soup is packed with colourful vegetables. It’s wonderful for lunch alongside a healthy salad or a light sandwich.” —Thomas Faglon, Somerset, New Jersey
|Servings||Prep Time||Cook Time|
|12servings (3 quarts)||25minutes||20minutes + releasing|
|12servings (3 quarts)||25minutes|
|20minutes + releasing|
- 6 cups reduced-sodium vegetable broth
- 2 cans (14-1/2 oz each) fire-roasted diced tomatoes undrained
- 2 celery ribs sliced
- 2 medium carrots chopped
- 1-3/4 cups baby portobello mushrooms sliced
- 1 medium onion chopped
- 1 medium parsnip peeled and chopped
- 1 medium sweet potato peeled and cubed
- 1 medium green pepper chopped
- 1 cup uncooked wild rice
- 2 garlic cloves minced
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 bay leaves
- 2 fresh thyme sprigs
Portions: servings (3 quarts)
- Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
- Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
1 cup: 117 calories, 0 fat (0 saturated fat), 0 cholesterol, 419mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 4g protein.
Diabetic Exchanges: 2 vegetable, 1 starch.