I am seriously so excited about this tasty recipe for veggie soup. it is one of the easiest recipes that I’ve ever come across in my entire life. Thank you so much The frugal Chef for putting this recipe out there for all of us to enjoy.
As a little girl, I can remember my momma always having a pot of hot veggie soup on the stove for us to enjoy during those cold Michigan winters. Boy, could those months be brutal! I now live in Pennsylvania and even though winter isn’t as crazy as a Michigan winter that doesn’t mean that the air doesn’t chill my bones. Trust me, if you’re feeling chilly this soup will warm you up! Off, i go to make a big old pot of this delicious soup 🙂
Ingredients
1 medium white onion, minced
4 garlic cloves, minced
1 TBS chopped cilantro
1 TBS chopped parsley
Veggies
1 ½ TBS white rice
6 cups water, College Inn vegetable broth or chicken broth
Salt & Pepper
Dried herbs of choice (oregano, basil, marjoram, thyme)-optional
Instructions:
· Heat a pan with some olive oil. Add all of the above ingredients and sauté for a few minutes, until onion starts browning lightly.
· Add any of the following veggies: cubed butternut squash, sliced green beans, diced potatoes, sliced cabbage, sliced carrots, peas, corn, sliced okra, diced bell peppers, cauliflower florets, broccoli florets or any other vegetable you desire. Sauté for a few minutes.
· Add rice and liquid. Season with salt and pepper. Add your herb of choice, if any.
· Bring to a boil, cover, reduce heat and simmer for about 20 to 30 minutes until veggies and rice are cooked through.
· Ladle into bowls. Garnish with finely chopped parsley.
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Quick Tip: This soup is best served with your fave sandwich.
Recipe and image courtesy of The Frugal Cook and Youtube.
