Wild Rainbow Soup

Note: This is my own recipe. I call it Wild rainbow soup because it uses Wild rice, and one color of vegetable from the plant based spectrum; red, orange, yellow, green, purple/blue, and white. I chose to leave the skin on my veggies for added texture, flavor, and nutrients. But, you do you. Remember that fiber is our friend. I cannot have a lot of different spices due to an auto-immune disease. Feel free to add any spices or herbs you enjoy.

Ingredients:

2 Cloves Garlic minced

2 Carrots cut into bite size peices

1 Small Egg plant cubed

1 Small Bokchoy cut into bite-sized pieces

ΒΌ Red cabbage cut into bite-sized pieces

1 medium Vidalia onion diced

1 Red Bell pepper diced, remove core and all seeds before dicing

1 Orange Bell pepper diced, remove core and all seeds before dicing

1 Yellow Bell pepper diced, remove core and all seeds before dicing

4 stalks Celery cut into bite-sized pieces

1 Cup cooked Wild rice

1 boxed container Low-sodium Vegetable broth

16 oz. Dried split green peas, sorted and rinsed

1T. Paprika

3 dried Bay leaves

Directions:

  1. Pour vegetable broth into large soup pan. Fill now empty container with fresh cold water, and pour that into the pan as well.

  2. Bring broth to a rolling boil; then reduce heat to a simmer.

  3. Add prepared vegetables one at time and give a quick stir to each of them.

  4. Now add Paprika and Bay leaves. Stir gently.

  5. Let soup simmer, checking on it frequently to be sure there is enough fluid. If you need more fluid you can add more veggie broth or water.

  6. Periodically check to see if the split peas are soft enough, and the veggies are cooked to your liking.

  7. When you decide everything is how you like it, turn off the heat. Stir to find, and remove the Bay leaves. (It doesn't taste good to chew on one of them.)

  8. Add the cooked Wild Rice and let the soup warm it up.

  9. Serve and enjoy.