This vegetable rice soup recipe is really a combination of some veggies that were in the fridge that were needing to get cooked along with some leftover rice from a meal the day before. Soups are some of the easiest meals to make for your family as you can add different combinations of ingredients and end up with a tasty pot of soup that is filled with nutrition and satisfies hunger cravings. Soup is often referred to as comfort food.
The main thing we've found to make a great tasting pot of soup is that you need to use a broth that has a flavor you love. Broth can be homemade but that requires making it ahead of time and letting the veggies, seasonings and either chicken or meat bones boil then simmer for a couple hours to bring out all the goodness and flavors. Much easier is to purchase tetra packs of broth in a variety of flavors. We suggest reading the ingredients and choosing products that have a good organic base and are not filled with artificial flavors and colors. You can also choose canned or the dehydrated blocks of soup stock that you add to the water. Any method will make for a yummy pot of soup. Sometimes you may have to try more than one brand to find the flavor that you love the best for your soup base.
Here is a tip to bring also bring out great flavor in your soup. Often soups call for onions, celery or leeks. At the start of the making the soup, using the soup pot itself, sautee the onions or leeks along with the celery in a couple tablespoonfuls of butter. Do this before you add the liquid and whatever vegetables you put in. This simple little trick adds so much flavor to the soup pot.
Keep in mind that you can always add more stock if the soup ends up too thick as it is not uncommon to start chopping up the veggies and realizing you have way more veggies in the pot than stock! That is the beauty of soup, so long as you do taste tests along the way adding seasoning if required, you should be able to make a very tasty healthy pot of soup that can be kept refrigerated for at least 3 days.
2 tablespoons butter
1 leek - chopped into small pieces (we only used the white end and part way up the green stock, selecting the most tender part)
2 celery sticks, thinly sliced
64 oz. chicken broth (2 tetra packs)
1 carrot, cut into small pieces
1 small butternut squash, peeled deseeded and cut into small pieces.
1 small sweet potato, peeled and cut into small pieces
3 tablespoons freshly chopped dill
2 tablespoon freshly chopped parsley
3 cups pre-cooked white rice
1 teaspoon Himilayan salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt
Melt the butter into a soup pot on medium low heat.
Add the leeks and celery to the pot and sautee 5-8 minutes until tender.
Add the broth and let it come to a boil meanwhile adding the carrot, butternut squash and yam. Let cook about 20 minutes.
Add the dill, parsley, cooked rice, pepper and salt.
Continue to cook for another 15 minutes or until vegetables are all cooked through.
Do a taste test and add more seasoning if desired.
The reason we used cooked rice in this soup is because we had some leftover in the refridgerator to use up. If you were to make it with uncooked rice, you would add the uncooked rice (only 1.5 cups) to the soup right when you added the broth.
Nutrition Facts for: The Best Vegetable Rice Soup From Grandmother's Kitchen
Ingredients: Butter, leek, celery, chicken broth, carrot, butternut squash, yam, fresh dill, fresh parsley, white rice, Himilayan salt, black pepper, garlic.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for servings. * Per Serving: Calories 243, Calories from Fat 29, Total Fat 3.2g 5%, Saturated Fat 1.5g 7%, Cholesterol 5mg 2%, Sodium 702mg 29%, Potassium 411mg 12%, Carbohydrates 45.7g 15%, Dietary Fiber 2.0g 8%, Sugars 1.7g, Protein 7.2g, Vitamin A 73%, Vitamin C 15%, Calcium 5%, Iron 18%
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