With saturday being really busy I decided to make something simple that I can use all week-long for dinners. This vegetable soup has the vegetables that I wanted and is versatile. The soup is a bit bland on its own, which is nice because I can add different spices or protein to it each night and have something a little different.
Here is a little recipe and directions on how I made the soup:
3 Cloves of garlic (that was all I had)
4-6 stalks of Celery
2 firm tomatoes
1/2 pound of green beans
3 stalks of green onions (optional)
Handful of chopped basil (optional)
1 cup of cooked rice
2 tablespoons of olive oil
4 cups of vegetable broth
3 cups of water
1. Cut and clean the Leeks (How to here!)
2. Cut the celery and 2 of the carrots.
3. Add the leeks, celery, carrots, and pressed garlic into a pot with the 2 tablespoons of olive oil. Season if desired. Cook on med/med-hi heat for about 5-8 minutes or until leeks are softened
4. Chopped tomatoes roughly. Keep seed and juices. (could also use a can of diced tomatoes)
5. Add tomatoes, 4 cups of vegetable broth and 3 cups of water to pot. Bring to a boil and then simmer for about 20 minutes.
6. Wash rice (How to here!) and start in rice cooker.
7. Chop green beans, green onions, and remaining carrot. Add to pot and simmer for another 20 minutes.
8. Add the cooked rice and chopped basil. Stir in and remove from heat.
9. Let the soup sit for about 20 minutes, during this time the rice will expand and take over the soup.
10. Customize to want you want and enjoy!!
The photos below were randomly taken while cooking. I usually forget to take pictures of some steps, oops!
Let me know what variations you made of this recipe and how they turned out!