Things You'll Need:
- 2 cups meat broth
- 1 to 2 cups sliced carrots
- 1 small onion, chopped
- 2 large or 3-4 small yellow tomatoes
- 3/4 cup wild rice
- salt and pepper to taste
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Step 1
In a large pot, pour meat broth and cut up carrots and onions. I used turkey broth, but you can use beef, chicken, or whatever you have on hand. Mine was saved from a turkey that we baked. Add wild rice.
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Step 2
I used yellow tomatoes because some were given to me and they were getting pretty ripe. They impart a beautiful color to the soup, and the flavor is a bit different from red tomatoes. However, if you only have red tomatoes, use them. I chopped them up and they cooked down well; red tomatoes may not cook down as thoroughly.
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Step 3
Add salt and pepper as needed. Taste often as the soup cooks. I brought it to a boil and turned it down to about medium high to keep it at a slow boil. You may need to add additional water as it cooks down and the water is absorbed by the rice.
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Step 4
Be sure to start it about 2 to 3 hours before you are ready to eat, as the carrots and rice will take time to reach their full doneness. In the meantime, bake a nice bread or biscuits to be served with the soup. I found a recipe for mustard muffins which was quite good!
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Step 5
Serve hot with hot bread. This tastes yummy on a cold, rainy day like we are having here.
