Appetizers / Soups / Salads

Hearty Vegetable Soup with Farro and Wild Rice is for Soup.

Hearty Vegetable Soup with Farro and Wild Rice takes 15 minutes to prepare.

Hearty Vegetable Soup with Farro and Wild Rice takes 45 minutes to cook.

Hearty Vegetable Soup with Farro and Wild Rice makes 10 servings.

The ingredients for Hearty Vegetable Soup with Farro and Wild Rice are:

1 large onion, coarsely chopped
2 cups baby carrots, chopped in half
1 zucchini, quartered lengthwise and chopped
1 can stewed tomatoes
1 8 oz can tomato sauce
1 can shoepeg corn
1 can red kidney beans, drained and rinsed
1/3 cup dry green split peas
1/3 cup dry farro (or barley)
2 cups cooked Lundberg Wild blend brown rice
1 32 oz carton vegetable broth
1 1/2 cups water
1 heaping teaspoon minced garlic
2 bay leaves
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
6 oz fresh baby spinach leaves

Here is how you make Hearty Vegetable Soup with Farro and Wild Rice:

Saute chopped onion in large stockpot sprayed with cooking spray. When onion is tender, add carrots, zucchini, stewed tomatoes, tomato sauce, corn, kidney beans, and vegetable broth. Then add split peas, farro, garlic, bay leaves, salt, pepper and thyme. Bring to a boil. Boil for 2-3 minutes and then turn down to low. Simmer 30 minutes - until farro is cooked. Add water to thin soup to desired consistency, cooked rice and simmer 15 min. more. Stir in spinach before serving and allow to wilt into the soup. Serving Size:?10

The nutritional information for Hearty Vegetable Soup with Farro and Wild Rice is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 191.4

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 845.5 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 7.9 g
• Protein: 7.6 g

The dietary needs meet for Hearty Vegetable Soup with Farro and Wild Rice is Vegetarian