Colorful Wild Rice Soup

This hearty soup is packed with vibrant vegetables and nutty wild rice, making it a comforting and nutritious meal. Perfect for cozy evenings, it’s easy to prepare and full of delicious flavors that warm you from the inside out.

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TIME2 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by cooking the rice in 6 cups of water in a medium saucepan until it’s nice and tender. Meanwhile, grab a large pot and add the broth, cooked rice, corn, green onions, bell peppers, parsley, and tarragon. Give everything a good stir and bring it to a boil over medium heat. Once it’s bubbling, lower the heat and let it simmer for about 5 minutes, until the corn is soft. While the soup is simmering, mix the cornstarch with a little water in a small bowl until smooth. Pour this mixture into the soup and cook for another 5 minutes, stirring occasionally, until the soup thickens up. Then, it’s ready to enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the wild rice before cooking to remove any debris and improve texture.
- Use low-sodium broth to control the salt level and enhance the natural flavors.
- Let the soup simmer gently to allow the rice and vegetables to cook evenly without becoming mushy.

Why you’ll love it

This soup is packed with vibrant vegetables and nutty wild rice, making it both hearty and healthy. It’s a comforting meal that’s full of flavor and easy to customize with your favorite ingredients.

Serving ideas

Serve warm with a sprinkle of fresh herbs like parsley or thyme for added brightness. A side of crusty bread or a light green salad pairs well to complete the meal.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it becomes too thick. This soup also freezes well for up to 3 months.