Mom's Best Vegetable Rice Soup
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.
This healthy soup recipe is just the thing you'll want to make when you need a little warming up. Soup recipes are always comforting and a good way to get little-added nutrition into your day. With simple ingredients that you most likely already have in your kitchen, this healthy soup is a family-friendly meal idea any night of the week. With ingredients like butternut squash, sweet potato, celery, carrot and leek it's a good way to get some vegetables into your day, and the chicken broth is good for your immune system. The rice in the soup helps to make this healthy soup extra filling, and the Himalayan salt and black pepper give it just the right amount of flavor to this easy dinner idea. You can make this healthy soup ahead of time and store it in the fridge for at least three days.
Whenever possible, it is a good idea to use organic fruits and vegetables. If you are not familiar with buying organic produce and think that it is too expensive when compared to conventional produce, you will want to consider the benefits of going organic. A good place to start is by looking at the EWG website. EWG stands for Environmental Working Group, and on the site, you will find the Dirty Dozen a list of produce that shows the high amount of pesticides found on the produce on the list. The Dirty Dozen lists 48 fruits and vegetables and the amount of pesticide residue that is typically found on these fruits and vegetables. The site also has the Clean 15, which is a list of fruits and vegetables and the number of pesticides found on them. These lists are not in any way meant to scare consumers, but rather something that is good to keep in mind when making choices at the grocery store. It is always good to make fruits and vegetables a regular part of your day, regardless of whether they are organic or conventional. Look for organic produce on sale, and go to your local farmers market to by produce from farmers in your area.
Organic and conventional produce are just two of the choices you have when it comes to buying produce. You may also find no spray fruits and vegetables which is another good option to help reduce the number of pesticides on your food. Supporting organic farmers is a good way to support sustainable farming practices that are good for the environment and future generations. When you buy the produce to use in your easy dinner ideas and family-friendly meal ideas, you also want to make sure they are fresh and store them properly, so they don't go bad before you get to use them.
By learning the right way to store your fruits and vegetables, you will save money in the long run, and always ensure you use your produce before it is past its prime freshness. Another option when it comes to the produce you use is growing a garden of your own. You don't need a large garden plot to have fresh fruits, vegetables and herbs. Start out small with a windowsill garden with fresh herbs, it will change the way you think about the meals you cook, and if you have children, it will empower them to grow a garden of their own one day.
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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