This fresh and delicious soup has the best flavor. If your family is a fan of sweet and sour, they will love this recipe. Grocery stores sometimes sell yellow, red, and green bell peppers packaged as 'Stoplight Peppers', at a reduced price.
Prep Time: 25 minutes
Cook Time: 8 hours
Ingredients:
- 1 lb. frozen meatballs
- 1 onion, chopped
- 2 Tbsp. olive oil
- 2/3 cup wild rice
- 3 cups water
- 2 Tbsp. sugar
- 1/3 cup apple cider vinegar
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 8 oz. can pineapple tidbits, undrained
- 2 Tbsp. cornstarch
- 1/4 cup low sodium soy sauce
Preparation:
In 4-5 quart crockpot, combine all ingredients except cornstarch and soy sauce and stir gently. Cover and cook on low for 7-8 hours until wild rice is tender.
In small bowl, combine cornstarch and soy sauce, mix well. Stir into soup and cook, covered, on high for 20-30 minutes until soup thickens.
