Chunky Wild Rice Soup with Smoked Sausage and Vegetables

Recipe: Chunky Wild Rice Soup with Smoked Sausage and Vegetables

Makes : 4 to 6 servings | Soups/Stews Dairy Free , Soups/Stews
If cooking time is an issue, you can make the wild rice up to three days ahead and keep it covered in the refrigerator. Or, sometimes Trader Joe's carries packets of fully cooked wild rice. Just skip the first step and add the cooked rice (you'll need about 2 cups) along with the corn.


  • 1 cup wild rice, thoroughly rinsed
  • 2 1/2 cups water
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 ribs celery, sliced 1/4-inch thick
  • 2 carrots, halved lengthwise and sliced about 1/4-inch thick
  • 1 large russet potato, peeled and cut into 1/2-inch dice
  • 1/2 pound smoked sausage, quartered lengthwise and sliced (check the label to make sure it's gluten free)
  • 1 teaspoon salt
  • 1 1/2 teaspoons smoked paprika (pimenton de la Vera)
  • 6 cups homemade or purchased gluten-free chicken broth
  • 1 1/2 cups fresh or defrosted frozen corn
  • 1/2 cup chopped fresh parsley
  • Grated zest of one orange
  • 1/4 teaspoon freshly ground black pepper


  • In a medium saucepan, combine the wild rice and the water. Bring to a boil. Reduce the heat to low and simmer, covered, until the rice is just tender (taste a piece), about 45 minutes. Drain any excess water from the pan. (The wild rice can be prepared ahead. Refrigerate it, covered, for up to 3 days.)
  • In a large pot, heat the olive oil over moderate heat. Add the onion. Cook until starting to soften, about 3 minutes. Add the celery and carrots and cook, stirring occasionally, for 5 minutes. Add the potato, smoked sausage, salt, smoked paprika, and chicken broth. Bring to a boil. Reduce the heat and simmer, partially covered, until the potato is tender when pierced with a knife, about 15 minutes.
  • Stir in the cooked wild rice and the corn. Simmer 5 minutes to heat through. Remove the pan from the heat. Stir in the parsley, orange zest, and pepper. Season with additional salt and pepper to taste.

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